Cinnamon Honey Butter
My homemade cinnamon honey butter comes together within 5 minutes, only requiring 5 ingredients! Spread it on toast, pancakes, or package it into jars as gifts for friends and family.
Servings: 2 cups
Calories: 2009kcal
Equipment
- large mixing bowl
Ingredients
- 1 cup unsalted butter softened
- ⅓-½ cup honey
- 1 tablespoon vanilla paste or extract (1:1)
- 1 tsp ground cinnamon
- ½ teaspoon fine sea salt or table salt (1:1)
Instructions
- In a large mixing bowl, whip 1 cup unsalted butter with electric whisk until light and fluffy, about 3-4 minutes. Scrape down sides of bowl as needed.
- Add in ⅓-½ cup honey, 1 tablespoon vanilla, 1 tsp ground cinnamonand ½ teaspoon fine sea salt. Whip until combined. Scrape down sides of bowl.
- Taste butter and adjust to your liking—add more cinnamon, honey, or salt as necessary. Transfer to butter keeper or other storage container, and enjoy!
Video
Notes
Variations:
- For a pumpkin spice version, replace the cinnamon with 1:1 pumpkin spice mix.
- For a non-spiced version, omit the cinnamon.
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigeration instructions: Store in an airtight container in the fridge for up to 3 months. If you'd like the butter to be fluffy again, let it come to room temperature and re-whip it for 2-3 minutes.
- Freezing instructions: Store in a freezer-safe container for up to 1 year.
Nutrition
Serving: 1 batch | Calories: 2009kcal | Carbohydrates: 95g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 1193mg | Potassium: 133mg | Fiber: 0.2g | Sugar: 95g | Vitamin A: 5673IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg
