Friday, January 15, 2016

Homemade Honey Butter

Earlier this week I came a crossed this very interesting handout about the Chemistry of Honey, I decided to share it for my "Fruitful Friday" today. aLong with that I thought I would share my favorite homemade honey butter recipe (from start to finish).

First you need to make your butter....
  • Heavy cream or heavy whipping cream
  • A  quart sized Mason Jar with a lid (baby food jars work great for kids)
1. Fill a jar halfway with heavy cream and screw the lid on tight.
2. Shake the jar up and down until the cream thickens and begins to stick together.
3. Open the jar and pour any remaining liquid, this is actually buttermilk. Everything else is butter.
4. Fill jar with 3 tablespoons of cold clean water and shake the butter in cold water for a few minutes to work out any remaining buttermilk.
5. Sprinkle with a pinch salt, shake and enjoy.
6. Refrigerate any leftovers.

Then take your butter and add the following ingredients...  
  • 1 cup homemade butter, softened to room temperature
  • 2/3 cup  honey
  • 1 Tablespoons confectioners' sugar
  • 1/4 teaspoon sea salt


In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Beat in the remaining ingredients on medium speed until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Taste. Add more salt (up to 1/4 teaspoon) if desired.

To Serve... drizzle with more honey and/or a sprinkle of sea salt. Cover leftovers tightly and store in the refrigerator for up to a week or so. Best served on Baking Powder Biscuits

For longer storage... you can freeze the honey butter. To do so, chill the honey butter in the refrigerator and then spoon onto a piece of plastic wrap. Then wrap it up tightly with a couple layers of plastic wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator.

No comments:

Post a Comment