This super delicious, super spreadable honey butter is naturally sweetened and is made with a secret ingredient that makes the texture SUPER smooth. Nope, it’s not marshmallow fluff.
Guys, I’ve been holding out on you with this honey butter recipe.
This is my great-grandpa’s honey butter recipe that my mom made a lot when we were growing up. It’s smooth and spreadable and insanely delicious.
How to make honey butter
Honey butter is pretty easy to make. Most people blend up honey and… butter. You guessed it.
There’s nothing wrong with just honey and butter. It’s super tasty.
You can use a blender if you don’t have a food processor.
The issue I have with stopping at this point is that it’s sort of clumpy and hard to spread.
If you’re trying to spread this on toast or a scone or some pancakes, they better be really hot in order to get this honey butter smoothed evenly.
Or it’ll rip it to shreds.
There’s a secret ingredient we use to make honey butter super smooth and spreadable. Are you ready for it?
(It’s not marshmallow fluff. Although I’ve heard good things about that, too.)
It’s an egg.
Yep, a raw egg.
It smooths out the honey butter and gives it a better flavor. Trust me on this.
Do you get why I didn’t share this recipe before? And why I hesitate giving this stuff away to people?
Once they try it they’d ask for the recipe, and I don’t want to admit I tossed a raw egg into what I just gave them.
Is it safe to eat raw eggs?
I’m totally fine making this for us because I get higher quality egg and the risk of getting salmonella is super low. There’s a statistic going around online that the CDC said the risk is 1 in 20,000 eggs being contaminated with salmonella. I’ve hunted around for a legit link on the CDC’s site and haven’t been able to find that exact statistic.
I guess the takeaway is… the risk is low. Especially if you’re buying good eggs. And salmonella isn’t super dangerous for most people anyway so, use your best judgment there.
How to pasteurize a raw egg
I decided to give some loaves of sourdough and honey butter out to a few people last Christmas and didn’t want to give everybody raw egg honey butter.
So, I pasteurized my own eggs!
Basically you bring a pot of water to 140 degrees. Add some eggs and hold the temperature there for 3-4 minutes. Then put the eggs into an ice bath so they don’t scramble on the inside.
The goal is to get the inside of the egg to 140 degrees for a couple of minutes. This doesn’t 100% eliminate the risk of bacteria, but it greatly reduces the risk.
Honey Butter Variations
I like to add some vanilla and a pinch of salt to add more flavor to my honey butter.
You can also add one of these:
- Pumpkin Pie Spice
- Chai Spice
- Orange zest
- Raw Cranberries (good with the orange zest, too!)
- Freeze dried berries
- Shaved chocolate
Ways to use Honey Butter
Most of the best ways to use honey butter have to do with smearing it on some kind of bread product. Like. . .
- Warm bread
If you find a creative way to use honey butter, let me know!
If you make this recipe, be sure to post it to social media and tag me at @perrysplate or #perrysplate so I can send you some love!
- 1/2 cup butter, softened to room temperature
- 1 cup honey
- 1/2 teaspoon vanilla
- pinch of salt
- 1 egg
- Put the butter and honey in your food processor or blender. Blend until smooth and no large butter clumps remain.
- Add the vanilla, salt, and egg.
- Blend until completely smooth.
- Store in a lidded container in the refrigerator. Keeps for a week.
If using a raw egg freaks you out, use a store-bought pasteurized egg or pasteurize your own eggs using the link within the recipe post.
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Nutrition InformationYield 12 Serving Size 2 Tablespoons
Amount Per Serving Calories 160Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 36mgSodium 79mgCarbohydrates 23gFiber 0gSugar 23gProtein 1g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.