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Honey Butter

Creamy European style butter mixed with sweet honey, a touch of cinnamon, dash of sea salt, and a splash of vanilla extract comes together to make the ultimate Honey Butter. This unforgettable topping goes well on so many things -- rolls, bread, pancakes, waffles, biscuits, and more!
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Keyword honey butter
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 -10 servings
Calories 95kcal
Cost $2.03


  • Stand Mixer and whisk attachment


  • 1/2 cup Danish Creamery European Style Butter (unsalted), at room temperature (See Note 1)
  • 1/4 cup powdered sugar
  • 1 and 1/2 tablespoons honey
  • 3/4 teaspoon pure vanilla extract, optional
  • 1 and 1/2 teaspoon ground cinnamon (or use pumpkin pie spice or apple pie spice)
  • 1/8 teaspoon fine sea salt (omit if you use salted butter)


  • PREPARE: Add the room temperature 1/2 cup butter, 1/4 cup powdered sugar, 1 and 1/2 tablespoons honey, 3/4 teaspoon vanilla extract, 1 and 1/2 teaspoon cinnamon, and 1/8 teaspoon sea salt to the bowl of a stand mixer that has been fitted with the whisk attachment. Beat on slow speed until combined. Increase the speed to medium and beat for 2-3 more minutes or until smooth and combined.
  • SERVE: Serve immediately by transferring to a small dish. Drizzle additional honey over the butter as a garnish, if desired. Alternatively, refrigerate. To refrigerate, transfer the honey butter from the bowl onto parchment paper or plastic wrap. Roll into a log and place in the fridge. Place leftovers in the fridge and when ready to eat again, let stand out for 30 minutes to an hour.
  • STORAGE: Store in an airtight container in the fridge for up to one month, or at room temperature for up to 1 week.
  • FREEZING: To freeze, transfer butter from bowl onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours. Transfer to an airtight (freezer safe) container and label. Freeze for up to 2 months. Thaw overnight in the fridge.



Note 1: Perfectly softened butter should still be slightly cool to the touch and should hold its shape when lightly poked. I like to set the butter out about 45 minutes to an 1 hour in advance. Don't microwave the butter because if it's  melted at all, it won't mix up properly. To speed up softening butter, cut into cubes and place on a plate.


Calories: 95kcal | Carbohydrates: 7.6g | Protein: 2.9g | Fat: 6.6g | Sodium: 2.3mg | Fiber: 0.6g | Sugar: 6g