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If you think all Whipped Honey Butter recipes are the same, they aren’t! This Honey Butter has a secret that makes it so fluffy & light. I’ve been making honey butter for years with only 2 ingredients (honey & butter). After our friends started bringing the best honey butter by every Christmas, I realized theirs was so much better. It didn’t separate. It didn’t get all greasy. It stayed whipped and light and fluffy.
I asked my friend if I could share the secret to her recipe here and she said I could. (Thanks Paige!)
The secret to this delicious Whipped Honey Butter is a little powdered sugar. It stabilizes the honey while also absorbing some of the grease from the butter. It also helps the honey butter get a light, fluffy, and airy consistency that will stay stable. You’ll love this Whipped Honey Butter – it tastes great slathered on my Easy Disney Cornbread. And of course served alongside our Favorite Chili.
Here’s all you’ll need for this recipe:
- Powdered Sugar
Whipped Honey Butter
If you think all Whipped Honey Butter recipes are the same, they aren't! This Honey Butter recipe comes from a friend, and has a secret that makes it so fluffy & light.
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup honey
- 1 cup powdered sugar
Whip butter on medium speed in a stand mixer with the paddle attachment for 3-4 minutes until light (can also use a hand mixer).
Slowly add in the powdered sugar, turning the mixer to low so the sugar doesn't fly everywhere.
Lastly, turn off mixer and pour in honey. Mix on medium speed for 2-3 more minutes until light and smooth.
If needed, use a rubber spatula to scrape down the sides of the bowl, the mix one last time.
Serve with warm cornbread!
Store in an airtight container in the fridge for up to 2 weeks.
I hope you love this Honey Butter as much as we do! It’s sure to be a hit at your house, and with this Disney Copycat Cornbread, it makes a great combo. Be sure to tag me @plumstreetcollective if you make this honey butter!
I have had this and can attest it is delicious! So excited to have the recipe!