Honey Butter Recipe

5 from 2 votes

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My homemade Honey Butter recipe is sweet, slightly salty, and a little spiced. Enjoy it on bread, muffins, waffles, or eat it right off the spoon (we don’t judge here). Try it with my best cornbread recipe…you won’t regret it!

honey butter in a small glass jar with a butter knife scooping some off the top

Honey Butter is Better Homemade

Honey Butter in its simplest form is butter and honey mixed together to create a new spread. However, I’ve added a couple of more ingredients to really take my recipe over the top. In my recipe, you’ll find flecks of warm cinnamon, real vanilla extract, and a sprinkle of sea salt to contrast the sweetness of the honey. Simply measure out everything and mix away to create this addicting spread. Oh, and did I mention it can last for up to a month in the fridge?! Yeah, enjoy this easy recipe for a whole month on a variety of different foods…if it lasts that long without being devoured!

ingredients on a counter

How to Make Honey Butter

For full details on how to make homemade honey butter, see the recipe card down below. Here is what you can expect when making this recipe:

Measure Out Ingredients

Gather up your ingredients and measure them out into a bowl. Be sure you leave the butter out ahead of time for easy mixing. If you forgot to soften your butter, here’s a helpful trick. Microwave the stick of butter, in 5-second intervals, flipping every interval until you can very very slightly squeeze and indent the butter.

Mix, Mix, Mix!

You can use a stand mixer or a hand mixer, either way, the next step is to mix, mix, mix! Scrape the sides of the bowl and mix again to ensure a smooth uniform mixture.

honey butter in a glass bowl with a rubber spatula

Storing Instructions

Honey Butter is usually best when it’s nice and spreadable (at room temperature). You can cover and store this stuff for about a week at room temperature to keep it soft and ready to use.

Alternatively, if you want to keep this for a little longer store it in the fridge for up to a month (maybe even longer!). The only downside to this method is that your butter will harden a bit. To soften, leave it out at room temperature for a couple of hours or lightly microwave it. Just enough to soften it, not melt.

Can I freeze this recipe?

Yes, you can also freeze honey butter! Be sure to store in an airtight freezer-safe container and store for up to 6 months. Since butter can take on the flavors of other things in your freezer, you may want to then wrap your container in aluminum foil for an extra layer of protection. Thaw in the fridge then bring to room temperature. If needed, give it another whirl with a mixer.

honey butter in a small glass jar with a butter knife scooping some off the top

Uses for Honey Butter

Honey Butter is beyond delicious basically on any surface, however, you usually eat this concoction with carbs! Here are some recipes that would go, oh so well, with this spread:

honey butter being slathered onto a piece of whole wheat bread with a butter knife

Similar Recipes to Try!

Seriously guys, make this as soon as possible, you won’t regret it!

The printable recipe card is down below. Have a great day, friends! 🙂

honey butter in a small glass jar with a butter knife scooping some off the top
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5 from 2 votes

Honey Butter

Sweet, slightly salty, and a little spiced, this is my homemade Honey Butter recipe! Enjoy it on bread, muffins, waffles, pretty much anything will do.
servings 20 servings (20 tablespoons, 1 1/2 cups)
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes


  • 1 cup salted butter softened
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon optional


  • Place all ingredients into a large bowl and stir with a hand mixer until smooth. Scrape sides and mix again to ensure honey butter is completely mixed and smooth.
  • Store in a bowl at room temperature or in the fridge covered.


If you are using unsalted butter, increase sea salt to 1 teaspoon.


Calories: 108kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 8mg | Fiber: 1g | Sugar: 7g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Course: Breakfast
Cuisine: American
Keyword: honey butter
5 from 2 votes (1 rating without comment)

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Recipe Rating

2 Responses
  1. Margi

    This sounds absolutely wonderful and as Melissa says taste like RH honey butter. But I don’t understand why it would only be good for 30 days in fridge. Nothing in the ingredients expires in 30 days. Just bought Kerrygold and Sam’s butter this week and they all expire 6 months or more and honey from the Bear to the Killer Bee honey (best I’ve ever had) none has an expiration. I’ve got the Kerrygold out and getting ready to make but it’s going into freezer for Thanksgiving’s rolls.