Whipped Honey Butter (Ultra-Fluffy & Creamy) 🧈🍯
Ingredients
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1 cup unsalted butter, very soft (room temperature)
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3–4 tbsp honey (adjust to taste)
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¼ tsp salt (skip if butter is salted)
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Optional: ½ tsp vanilla extract (subtle dessert note)
Instructions
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Add soft butter to a bowl.
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Whip with a hand or stand mixer on medium-high for 3–5 minutes until pale and fluffy.
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Add honey, salt, and vanilla (if using).
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Whip another 1–2 minutes until smooth, airy, and scoopable.
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Chill 10 minutes if you want firmer swirls, or serve immediately.
Q & A
Q: Why is my butter not fluffy?
A: Butter must be very soft and whipped long enough. Cold butter = dense texture.
Q: Can I use sugar instead of honey?
A: Yes—use powdered sugar (2–3 tbsp). Granulated sugar won’t dissolve well.
Q: How do I make it more yellow like the photo?
A: Use European-style butter (higher fat) or add a tiny drop of natural butter color.
Q: How long does it last?
A: Refrigerated in an airtight container: 7–10 days.
Bring to room temp and re-whip briefly before serving.
Q: What can I serve it with?
A: Warm bread, dinner rolls, pancakes, waffles, corn, biscuits, or roasted sweet potatoes.
Q: Can I make it savory?
A: Yes—skip honey, add garlic powder, herbs, or lemon zest.