Can you freeze homemade honey butter?

Yes, you can freeze honey butter for up to 6 months. Here are 2 methods to freeze: (1) Store in a tightly sealed freezer-friendly container. OR (2) Refrigerate the freshly made honey butter until solid and then spoon it onto a piece of plastic wrap. Wrap it up tightly with a couple layers of plastic wrap and freeze. After either method of freezing, thaw it in the refrigerator before using. If desired, after it has thawed, you can bring it to room temperature and beat with a mixer until it's extra creamy.

Does honey butter need to be refrigerated?

If the butter you are using is pasteurized, the honey butter should be refrigerated after 2 days. It keeps in the refrigerator for up to 2–3 months.

Can I use salted butter?

Absolutely. You may not need more than 1/4 teaspoon of flaky sea salt. (But feel free to add more to taste.)

Can I use browned butter?

You can take the extra step to brown the butter first, and then wait for it to solidify at room temperature (this takes a few hours). You want it at room temperature before beating until creamy. If you decide to use browned butter, start with 2 extra Tablespoons of butter to account for the moisture evaporation that occurs when browning it.

Homemade Honey Butter - Sally's Baking Addiction

Description

Sweet and extra creamy homemade honey butter with a pinch of sea salt is unbelievable on just about anything. This quick and easy recipe will take your already-delicious rolls, biscuits, or whole wheat pancakes to a whole new level.

Ingredients

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature*
1/3 cup (113g) honey
3 Tablespoons (23g) confectioners’ sugar
1/4–1/2 teaspoon flaky sea salt*

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Instructions

In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the remaining ingredients, starting with only 1/4 teaspoon of salt. Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more salt (up to 1/4 teaspoon) if desired.
Serve with a drizzle of honey and/or a sprinkle of sea salt. Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.

Notes

Freezing Instructions: You can freeze honey butter for up to 6 months. Here are 2 methods to freeze: (1) Place into a tightly-sealing freezer-friendly container and freeze. OR (2) Refrigerate the freshly made honey butter until solid and then spoon it onto a piece of plastic wrap. Wrap it up tightly with a couple layers of plastic wrap and freeze. After either method of freezing, thaw it in the refrigerator before using. If desired, after it has thawed, you can bring it to room temperature and beat with a mixer until it’s extra creamy.
Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Silicone Spatula | Flaky Sea Salt
Butter: You can use salted butter in this recipe instead of unsalted. Start with just 1/4 teaspoon flaky sea salt. Add more, as instructed, to taste.
Cinnamon Honey Butter: Add a teaspoon of cinnamon when you add the honey. Or even some pumpkin pie spice!
Hot Honey: For a little kick of heat, use your favorite brand of hot honey, or simply use regular honey and add a pinch of crushed red pepper flakes.
Maple Butter: Use pure maple syrup instead of honey.
Fluffy Whipped Honey Butter: The longer you beat the honey butter, the more air gets introduced. With a handheld mixer or with a stand mixer fitted with a whisk attachment, beat the honey butter on high speed for at least 5 minutes (instead of just 1 minute), until it’s nice and fluffy.