2.28.2011

Honey Butter





I really wanted to have this post up several days ago.  Didn't happen.  Let me tell you what did happen.  Take a look toward to top of my blog.  Look right under my header (that I'm seriously going to change...baby steps).  Upper left hand corner.  Can you see where it says recipes?  Click on recipe...Voila!  I have a recipe index that makes searching for my recipes soooo easy.  Thank you so much college student #2.  I love you so much. I love you too #1 & #3, but #2 did this for his mommy.

On with it.  This is my honey butter recipe.  I had tried many recipes for honey butter.  They all called for regular honey, which made the honey butter runny.  I even found one recipe that used a raw egg yolk.  Yuck didn't want that.  One day I was strolling through the grocery store and had an epiphany.  "I need to use creamed honey", thought I.  I love that stuff.  I couldn't wait to get home to make it. 

Success.  How easy was that?

This recipe seriously looks as easy as making Creme Fraiche - right?  Ok, let me tell you that I have found that only ONE out of FIVE individuals given this recipe can actually create something that looks servable.

How on earth can anyone mess this up?  Let me tell you the ways.  Just follow the instructions exactly.
That's all.  







#1  There are two ingredients to this basic honey butter:  CREAMED honey and butter.

Let me emphasize CREAMED honey.  Look on the carton...circle...arrow to CREAMY.  I don't care if your butter is salted or unsalted that's your personal choice and will not effect the outcome of the recipe.

SOFTEN your butter to room temperature.  Don't try to soften in the butter in the microwave.  You just might melt it a bit and you don't want that to happen.  

So far so good.








#2 You will need a hand mixer.  Just an ordinary hand mixer.  If you want to use your large Kitchenaid, that's fine just use the wire whisk attachment.  But the bowl is going to be too large.  A hand mixer works great.

Don't complicate this recipe by pulling our your food processor.  If you use a food processor with the metal blade, you will melt the butter and honey and it won't be fluffy.  Why spend the time cleaning all the attachments?  Do not use your blender, i.e. Vitamix.  Once again you won't get the fluff.

The handmixer will beat air into the mixture to create a smooth and fluffy honey butter.

Get it?  

I like to use a small narrow mixing bowl.  Place the room temperature butter in the bowl.








Mix the butter just enough to break up the brick and smooth it out.









This is what creamy honey looks like.  As you can see it's a little stiff, but easy to scoop out of the carton.

I like to use equal amounts of honey and butter.  That makes it easy.








Add the honey into the butter.  Using the handmixer, beat on low speed until the honey and butter are mixed together.








Now crank the speed to high and beat the mixture for 3-5 minutes.  It will get fluffier as you beat.








That's it.  So easy.  









Can you see how the honey butter sticks to the knife.  It isn't running off the knife.  This will spread beautifully across your rolls or bread.


This is plain honey butter.  It great just as it is.

Want to see something magic?








This is raspberry jam.  I'm taking just a tablespoon full.  Notice that the jam is brightly colored.  This is important to the finished product.







Add that spoonful of jam to the finished honey butter.  Beat just enough to incorporate the jam throughout the honey butter.  

Now you have Raspberry honey butter.  You can add orange zest or orange marmalade, strawberry jam.  Just make sure that jam you use is brightly colored.  I have used freezer jam, but it doesn't hold up as well in the honey butter.  I would NOT suggest grape jelly or seedless jam.  It just gives the honey butter an odd color...not natural.  







How pretty is that.  Spread this honey butter on the Crescent Dinner Rolls or I love it on toasted wheat bread.  Anything you would put honey butter on.









I know.  I've been a brat about this recipe.  It really is easy, but I have seen so many failures (you know who you are).  I thought I would just be very specific.  Let me know how your honey butter turns out.  Let me know if you can put this on your "Oh my gosh, I can make this in my sleep" list.


Honey Butter

1/2 cup creamy honey
1/2 cup butter, room temperature
1 tablespoon raspberry jam (optional)

Using a hand mixer blend softened butter until creamy. Add the creamy honey and blend on low until combined with the butter.  Turn speed to high and mix for 3-5 minutes or until light and fluffy.  If desired, add a tablespoon of raspberry jam.  Mix just until blended.  Store at room temperature until ready to serve.  If you make this ahead of time you can refrigerate, but it will turn hard!  You will need to let it sit at room temperature several hours then remix to fluff.

Print this recipe


I'm sorry that I used the word fluffy so much.  My other choice of adjectives were: creamy, downy, featherlike, feathery, fleecy,flocculent (?), flossy, gossamerlinty, pilesilky,velutinous.  Take your pick.


18 comments:

  1. What about "poofy?" Ha. Thanks for another great recipe. Even the simple ones are fabulous to have and use. Thanks so much. I'm thinking blueberry honey butter for... something. I'll find something.

    Also, thanks for the recipe index--I'm ridiculously excited about it. You've got enough recipes on here now to need it! :) Love it. So do all my friends. Keep up the fantabulous work.

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  2. Thanks, Whitney. I think you're my #1 fan.

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  3. Years ago I went to a really fancy restaurant (meaning it wasn't McDonalds . . . I think I was like eight years old!) and they had raspberry honey butter. I thought I was in heaven, and ever since then, I have looked, watched, and waited for it, but never found it (no exaggeration!) I am so happy to finally have a recipe! Thank you, can't wait to try it.

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  4. I must have been inspired to post this just for you Amanda.

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  5. Replies
    1. Thanks, Kylie. It's always a hit and so simple. I love it.

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  6. Donna Rosenthal8/5/12, 11:36 AM

    a lot of recipes i have found say to add powdered sugar to make the honey butter...to me that is overkill. I want honey butter not frosting. Thanks for your recipe.

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    Replies
    1. Powdered sugar? Total overkill. I have seen recipes that call for an egg yolk...what's up with that. This is simple and so good. I hope you like it.

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  7. I can not wait to try this!!! I had Honey butter years ago and have been looking in stores for ever!! You have made my day!! I have a bowl with your NO Knead Bread on my counter right now!!! I can't wait until tomorrow!!!

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    Replies
    1. This is fabulous honey butter and will go great with your bread. It's so simple. A real no-brainer. You no longer have to look in the stores for good honey butter. You can make it in just a few minutes.

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  8. been looking honey butter for years,cant find it in stores, this looks good, can't wait to try it. ty

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  9. I ate at a nice restaurant a couple weeks ago and they had raspberry honey butter, ever since then I have been wanting to make it myself. I made this today and my husband went crazy! He even said it was better than the restaurants!

    Thanks =] We Love It!

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  10. HI, Thanks so much for your recipe!!
    I never thought of using creamy honey.
    I live in Michigan an I don't think they sell that kind here.
    If they do where would I find it in the store?
    The dairy section with the butter an cream cheese?
    Thanks for your help.
    Teresa

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    Replies
    1. I find the creamed honey right on the honey shelf in the grocery store. It's generally on the top shelf above the regular honey. You may need to ask your grocer.

      I found this brand on Amazon (if you're an Amazon shopper) and it offers free prime shipping: http://www.amazon.com/Mann-Lake-CN565-24-Pack-Creamed/dp/B00B8L5NBQ/ref=pd_sim_sbs_gro_7

      I hope this helps. Good luck.

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  11. Thanks for the recipe. I ate at a restaurant that had strawberry honey butter and I have been trying to make it since and nothing has turned out. I can't wait to try this.

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    Replies
    1. I hope this is exactly what you are looking for.

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  12. How do you store it once it's made? I was thinking of putting it in jars and giving as gifts.

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    Replies
    1. I'm so sorry Jackie. I responded from my phone but I don't think my response was posted. I leave it at room temperature. Once the honey butter has been refrigerated it gets pretty hard and has to sit out at room temp then beaten to refluff. I hope this helps.

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