Ingredients:
- 1 cup (227 g) unsalted butter, room temperature (soft but not melted)
- 1/3 cup (113 g) honey, at room temperature or warmed slightly
- 1/2 teaspoon fine sea salt (or to taste) — omit if using salted butter and reduce as needed
- 1/2 teaspoon pure vanilla extract (optional, 2.5 ml)
- 1 teaspoon flaky sea salt (optional, for sprinkling)
- 1 teaspoon chopped fresh thyme or lemon zest (optional finishing)
Instructions:
- Prepare butter: Ensure butter is softened to room temperature—soft enough to press a finger into but not melted or oily. If cold, let sit 15–30 minutes or microwave in 5–7 second bursts if in a hurry.
- Whip butter: Place softened butter in a large mixing bowl. Use a hand mixer or stand mixer and whip on medium-high for 1–2 minutes until light, pale, and fluffy; texture should be smooth and airy.
- Add honey and flavor: Reduce mixer speed to low and add honey in a steady stream so it incorporates evenly. Add salt and vanilla extract if using. Increase speed to medium and whip another 30–60 seconds until fully combined and fluffy. Taste and adjust seasoning or honey as desired.
- Finish and store: Scrape honey butter into an airtight container, smooth the top, and optionally sprinkle with flaky sea salt or chopped herbs/zest. Refrigerate for up to 2 weeks. Bring to room temperature 15–30 minutes before serving for easiest spreading.
- (Optional) Browned-Butter Honey Butter variation: Melt 1 cup (227 g) unsalted butter in a light-colored saucepan over medium heat. Swirl until milk solids turn golden-brown and smell nutty (2–5 minutes), watching closely to avoid burning. Remove from heat and cool to lukewarm (15–20 minutes) and allow to solidify slightly if too liquid. Proceed to whip the cooled browned butter with honey and salt as above.