Honey Butter

It’s Thanksgiving.  As a special Splattered Apron treat, here’s a companion post to this morning’s recipe, sweet potato biscuits.

Like I said earlier, I’m an overachiever.  And yesterday, I wanted to make butter to serve with the biscuits.  In my search around the internets to figure out how to make butter, I was surprised to find most recipes were just how to add flavor to premade butter.

I wasn’t looking for the easy way out. I wanted to make butter from scratch.

Enter, Joy the Baker.  I knew Joy wouldn’t let me down!

Honey Butter

Print this recipe!

Yields a large hunk of butter

Ingredients

• 2 cups heavy whipping cream
• 2-3 tablespoons honey {depending on desired sweetness}
• dash of sea salt

Method

Set up your stand mixer with the whisk attachment.  If you don’t have a stand mixer you could use a hand mixer, but your arm will definitely get tired.

Add the cream to the stand mixer and begin by whisking on low.  Once the cream begins to thicken, turn the speed up to medium.  Keep whisking through the whipped cream stage of stiff peaks.  It’ll start to look grainy and curd-like.

At this point, someone needed me, and I was convinced I had just ruined my butter.

I did miss the picture of the next stage of the butter. Sorry.  She’s kind of important.

Anyways, eventually after about 9 minutes of whisking, the butter will separate from the buttermilk.  This is the result you want!

Stop the mixer and strain the butter, squeezing out as much water as possible.

Return the butter to the mixer and whisk on medium for a few more minutes to remove all of the water.

Strain again, then return to the mixer.  Whisk in the honey and sea salt.

At this point you could roll it into a log using parchment paper or you can be lazy like me and add the butter to ramekins, cover tightly and store in the refrigerator.  According to Joy, the butter will be good for up to a week.

I don’t plan on it being around for that long.

Enjoy!

recipe adapted from Joy the Baker.

Tagged as: butter, from scratch, honey