A creamy mixture of honey, cream, and butter with a touch of vanilla and sea salt...such a sweet topping for rolls, sliced bread, biscuits, pancakes and more. You can whip up a batch of honey butter in 10 minutes or less.
Prep Time: 10 minutesminutes
Cook Time: 0 minutesminutes
Total Time: 10 minutesminutes
Servings: 24servings
Calories: 211kcal
Ingredients
1cupgranulated sugar
1cupwhipping cream
1cuphoney
3/4lbunsalted butter, softened
tiny pinch sea salt or kosher salt
1tspvanilla extract
Instructions
Place the softened butter into the bowl of a food processor; sprinkle with salt.
In a saucepan over medium high heat, bring the sugar, cream, and honey to a boil; cook one minute, stirring often.
Pour the hot honey butter mixture over the butter in the food processor; process until well combined. Add vanilla, then process once more.
Pour the honey butter spread into jars; let cool. Seal jars tightly with a lid. Store in refrigeration.
Honey butter spread will keep 6 weeks in the fridge and up to 6 months in the freezer. **If freezing, be sure to leave at least 1/2-inch head space when filling jars.
One recipe makes approx 5 cups.
How to make honey butter spread
Place the softened butter into the bowl of a food processor; sprinkle with salt.
In a saucepan over medium high heat, bring the sugar, cream, and honey to a boil; cook one minute, stirring often.
Pour the hot honey mixture over the butter in the food processor; process until well combined and smooth. Add vanilla, then process once more.
While still very warm, pour the honey butter spread into jars; let cool. Seal jars tightly with a lid. Store in refrigeration.
Honey butter spread will keep 6 weeks in the fridge and up to 6 months in the freezer. **If freezing, be sure to leave at least 1/2-inch head space when filling the jars since the honey butter will expand as it freezes.
Notes
**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.