Beat the butter on medium speed for another 2-3 minutes, pausing to scrape down the sides as needed, until the honey butter is smooth, light, and fluffy. Scrape down the sides of the bowl and add honey, powdered sugar, vanilla extract, and salt (if using). Just keep at it! It’ll spread out and get fluffier as you go!) (At first, it’ll kind of clump together and seem like it’s not working. Use a hand mixer to whip the butter for 2 minutes. Start by placing the softened butter in a large mixing bowl.
#Log cabin pancake house honey butter how to#
The butter shouldn’t be shiny or greasy (that’s a sign it’s too warm) How To Make Whipped Honey Butter, Step By Step: GET THE TEMP RIGHT! Softened butter (sometimes referred to a room temperature butter) should be cold to the touch, and your finger should just make an imprint when pressed.
#Log cabin pancake house honey butter free#
If you’re using salted butter or are sensitive to salt, feel free to omit it. A little pinch of salt adds balance and keeps whipped honey butter from leaning too sweet. I love adding just a little vanilla extract to play up the sweetness and round out the flavor. One of the best restaurant secrets you can use at home! Adding a little powdered sugar gives your honey butter the perfect texture and keeps it from getting greasy or too wet. Try local honey to get flavor & pollen that’s local to you! Clover honey, orange blossom honey, and mesquite honey all taste slightly different, for instance.
You can really play with the flavor of the honey butter based on what honey you use. Salted butter or unsalted butter works! It’s really up to you. Use real butter (not dairy-free butter or margarine) for this recipe. You don’t want it warm or shiny, and it shouldn’t be rock hard and cold. Here’s What You Need To Make Homemade Honey Butter:
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