Best Ever Whipped Honey Butter

Best Ever Whipped Honey Butter - This Country Home

This week’s post promises to be short and sweet-no pun intended!  A family member will be getting married this week and the rest of the family members are all helping out.  The ceremony is scheduled to start at nine and conclude around 10.  Afterwards, the lovely couple is planning a brunch themed reception.  One of the sides to be served is my mother-in-law’s best ever zucchini bread, well, I don’t know what everyone else has to say about it, but we all think it’s pretty wonderful!  (I promise, I will post her recipe soon!)  Anyway, I love butter on zucchini bread, makes it absolutely melt-in-your-mouth delicious.  I also love honey, it’s smooth and creamy and actually good for you.  I also happen to have a whipped honey butter recipe that my husband’s aunt gave us many years ago.   So, I thought what better to add to a springtime brunch themed reception than some amazing whipped honey butter!

Keep in mind, this recipe is not the healthiest, so if you’re on a diet . . . sorry, but you’re out of luck today!  I buy my honey in quart sized mason jars from a local beekeeper and if I had my way everyone would be able to buy honey this way.  It is a zillion times better tasting than anything you can buy at the grocery store and a little better for you too.  I think that in itself should offset a little of the unhealthiness of this recipe!  Also, make sure you use real butter.  Not margarine, not spreadable made with canola/olive/grape seed/exotic oils you can’t pronounce butter.  Real butter, trust me, you’ll thank me later!  Lastly, I haven’t bought “real vanilla extract in years.  Amanda from Odds and Evans has great post of making different flavors of vanilla using different types of vanilla beans and liquor combinations.  For simplicities sake, I use fresh  vanilla beans I find at the store and a decent quality clear rum.  Alright that’s all the bits of wisdom I can impart to you regarding this recipe.  The rest is up to you!

Best Ever Whipped Honey Butter - This Country Home
5 from 1 vote

Whipped Honey Butter

A creamy, sweet and oh so satisfying whipped honey butter spread makes everything from toast to biscuits to even ice cream just a little better

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 20 minutes
Servings 1 quart


  • 2 cups butter
  • 2 cups honey
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 2 Tbsp homemade vanilla If you don't have homemade vanilla - use real vanilla in place


  1. Add 1 cup of honey and the butter to a blender, set aside.
    Pouring Honey into Butter - This Country Home
  2. Add the other cup of honey, the sugar, heavy whipping cream and the vanilla to a medium saucepan. Bring this mixture to a low boil for 1-2 minutes.
    Boiling Honey/Cream Mixture - This Country Home
  3. Pour the mixture into the blend and blend for 1-3 minutes (depending on the speed of your blender).
    Blending Honey Mixture - This Country Home
  4. Immediately pour into containers - this will fit in a quart jar, but you may want to split it up and give a few jars away as gifts. Chill for at least 2 hours or better yet, overnight and enjoy the next morning!

    Best Ever Whipped Honey Butter - This Country Home

One of my favorite ways to eat this honey butter (besides by the spoonful – trust me, you’ll want to eat it by the spoonful too!) is to enjoy it with fresh Angel Biscuits.  What?! You haven’t heard of my Angel Biscuits??  Well click here my friend and grab a mixing bowl cause your culinary adventure isn’t over!  What is your favorite way to enjoy your honey butter?


Best Ever Whipped Honey Butter - This Country Home


Best Ever Whipped Honey Butter - This Country Home



Best Ever Whipped Honey Butter - This Country Home




5 Replies to “Best Ever Whipped Honey Butter”

  1. YUM!!!

  2. 5 stars
    Easy to make and a great addition to any kind of bread or biscuit!

    1. I agree, although straight out of the jar works too! 😁

  3. Do you suggest canning this? Or can they just go in a jar without the canning process? Should it be refrigerated?

    1. Hi there. No I wouldn’t recommend canning it. As far as I know there is no safe way of processing dairy products at home to make them shelf stable. This is definitely a refrigerate only recipe due to the heavy whipping cream but I think you should have at least a month to use-it probably won’t last that long! If you’re worried about it getting to stiff & unspreadable in the fridge, I’ve never had any issues. I usually put it in pint jars and give some away to friends and family. It also makes a great present with fresh bread around the holidays. Thanks for commenting!

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.