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.
#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.
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.
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.