Can I make it with salted butter?

Absolutely, I have done this before. It likely won't need as much salt so I would whip the butter, honey and cream. Taste then add the salt.

Can I use whipped honey butter for cooking or frying?

I wouldn't as you risk burning the honey. Save this butter for topping dishes and brunches.

Is whipped honey butter sweet or savoury?

This butter is sweet but it goes well with both sweet and savoury dishes. I love it mostly with sweet things but a dollop of whipped honey butter on crispy chicken thighs or fried chicken is delicious.

Can I use brown butter?

Yes, this would be delicious. My whipped brown butter explains it better but make sure either whip over an ice bath (see the post) or once browned, allow it to solidify and return to room temp, before whipping. If you do use brown butter, bear in mind that water evaporates when browning so you will be left with a little less butter than if using regular butter at the start.

Whipped Honey Butter

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This deliciously light and creamy Whipped Honey Butter is sweet and mellow, perfect on pancakes, french toast and banana bread.

Author: Margie Nomura
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: Makes roughly 250g whipped butter 1x
Category: Brunch
Method: Whipping
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

250g unsalted butter, softened
4 tbsp double cream (optional)
1-2 tbsp runny honey
1 tsp flakey sea salt, to taste (use 1/2 tsp if fine sea salt)

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Instructions

Place the softened butter into a large mixing bowl and add the double cream (if using), salt and honey. Using an electric whisk, whisk together for about 5 minutes - or until gorgeously soft and fluffy.
Taste and adjust the flavours, it may need more salt or more honey.
To serve: I find it best to use a hot spoon so you can scoop out the butter with ease and create a nice shape. Add a spoon on top of pancakes for a delicious sweet & salty topping, on french toast or anything else!

Notes

Scroll up for a step by step guide on how to make whipped honey butter.

To store: It will last in the fridge for around a month, covered/in an airtight container. Bring to room temperature before serving as it has the best texture that way. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.

To freeze: Transfer to an airtight container or freezer bag and freeze for up to 3 months. Defrost at room temperature until softened again, when ready to eat. It may need re-whipping once it has come to room temperature to re fluff it up. Just beat it again with an electric whisk for 2-3 mins.

Softened butter: it is really important that the butter for the whipped honey butter is softened to begin with. Otherwise, it won’t turn fluffy and creamy.

Salted butter: swap for salted butter if you have that. Just don't add the flakey salt all at once. Whip together then taste and see if it needs salt.

Making without an electric whisk: You can do this by hand with a hand whisk but just make sure, as above, that the butter is completely soft. A food processor will also work for this, but it doesn't get it quite as airy. If you don't have an electric whisk, I would recommend getting one as they are relatively inexpensive and last forever, I have had mine 10+ years! Of course, a stand mixer works too with a whisk attachment.

Other flavours: try adding a teaspoon of white miso paste instead of the salt for an umami tang. Or add a teaspoon of vanilla paste or ground cinnamon for a warming spiced honey butter.

Find it online: https://desertislanddishes.co/whipped-honey-butter/