My secret actually comes from my sister, and that’s to make less of a lightly sweetened butter, and more of a honey-flavored buttercream haha. The best honey butter starts out with butter, obviously. Not all butter is created equal. Use good, real butter and absolutely no substitutions here. It’s also important that you use room temperature butter, which means you need to plan ahead a little. Trying to soften it in the microwave will most likely result in uneven temperatures which will affect the next step, which is to Whip your butter with an electric mixer. Whipping your butter incorporates air, which gives it a soft, fluffy texture.
The next trick is that honey isn’t our only sweeter here. We’re also going to add powdered sugar, and then whip whip whip some more.
Then you’ll add honey and continue whipping.
The result is a soft and smooth, light and fluffy butter that’s insanely good and you’ll want to slather it on just about everything.
Honey Butter stores well in the fridge, just bring to room temperature until serving. If I’m taking this to a party or something, I usually drizzle a little honey on top so people realize what it is.
