Honey butter Calories

To make honey butter, beat softened butter with honey until smooth and fluffy. Avoid melting the butter, which can leave the mixture runny. Add a pinch of salt if you want a sweet-and-salty flavor.

Honey butter goes well with toast, biscuits, cornbread, pancakes, and waffles. You can also spread it on warm dinner rolls or serve it alongside baked sweet potatoes for a sweet, buttery finish.

Yes, salted butter works well in honey butter and can balance the honey’s sweetness. Taste the mixture before adding extra salt, since the salt level varies between butter brands.

Yes, refrigerate homemade honey butter in a covered container. Let only the amount you plan to use soften at room temperature, and return the rest to the fridge rather than leaving the whole batch out.

Homemade honey butter is best used within about two weeks when kept covered in the refrigerator. Discard it if it develops an unusual smell, visible mold, or an unexpected change in texture.

Yes, honey butter can be frozen in an airtight, freezer-safe container. Thaw it in the refrigerator, then stir or whip it again if the butter and honey have separated slightly.

Yes, honey butter can be used on baked goods or added to recipes that call for both butter and honey. Because it already contains sweetener, account for that sweetness before adding more honey or sugar.

Not quite: honey butter is mixed or whipped so the honey is distributed throughout the butter. A drizzle of honey on plain butter gives a similar flavor, but it will not have the same evenly blended texture.

Honey butter is a sweet, rich spread, so it is best treated as a topping rather than the main part of a meal. Pair a modest amount with a source of protein, such as eggs or yogurt, for a more filling breakfast.