Prep 10 mins
Cook 10 mins
Honey butter is very good on homemade white bread. I ate and made this many times as a kid. You may also use peanut butter instead of butter. Delicious!
- 1. Place butter in a small bowl. Gradually add honey, beating constantly, until desired thickness is attained.
- My Note: You definitely have to use REAL butter, (not margarine) that's softened and you'll get great results. I used this on bagels, but can definitely see a lot of uses for this stuff and add-ins like orange zest. But this is great on homemade dinner rolls! Dinner guests always RAVE about this butter (little do they know how simple it is to make). For easier mixing, be sure your butter (definitely not margarine) and honey are room temperature Also, I like to use a bit of salted butter because it really does enhance the honey/butter flavor - I suggest half salted and half unsalted. I tried just adding salt once, but it doesn't really disolve well, so go with the presalted butter. A bee-keeper kept bees on our land and paid us in honey (about 80 pounds a year) so we used honey in everything -- but this was our favorite.
Well, we have another winner here. This is such a simple and delicious butter to keep on hand. I originally made it to try on Dad's Buttermilk Cornbread, but found that the combination was just a bit too sweet for me. I think this would be lovely with plain rolls, toast or even on a stack of pancakes. I will definitely make this again, but to use elsewhere. I normally keep margarine in the fridge for pan frying and misc... but I did use real butter for this (and I only use real butter when I think a recipe deserves it). This recipe definitely deserves the little extra cost of using real butter. I can't wait to use it again. Super simple (2 ingredients)... I can't believe I never thought of doing this. Thank you for posting. (Made for PRMR)
Yes GRPA this is the BEST and you are a 100% correct this needs real butter. We love this and now I know my grandmothers secret she used real butter (mom always used margarine and it was never the same). Thanks for the great post.
Simply wonderful! I used Land O' Lakes butter instead of the less expensive (and more watery) no-name brand. (America's Test Kitchen Cooking School Cookbook says the no-names have the minimum amount of butter fat, but said L.O.L. was quite good so there was no need to pay exorbitant prices for "gourmet" butter.) I used regular clover honey, but will use orange-blossom honey next time. I whipped this in my stand mixer. It was soft enough that I should have pulled out a pastry bag with star tip or a spritz cookie press to make fancy individual butter servings (chilled in the freezer) for a holiday dinner. Guess I'll have to make some more... Made for Please Review My Recipe tag game.