Ingredients:

  • 1/2 cup (113g) unsalted European-style butter, softened to 65°F
  • 1/4 cup (85g) raw clover or wildflower honey
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground cinnamon (optional)
  • 1/2 tsp vanilla bean paste (optional)

Instructions:

  1. Temp the butter. Ensure your 113g of butter is exactly 65°F; it should leave a clean indentation when pressed but shouldn't be shiny.
  2. Prep the bowl. Place the softened butter in a medium bowl or the bowl of a stand mixer. Note: Using a chilled bowl can cause the butter to seize, so keep it at room temperature.
  3. Cream the base. Beat the butter on medium high speed for 2 minutes until it looks pale and fluffy.
  4. Drizzle the honey. Reduce speed to low and slowly pour in 85g of honey in a steady stream.
  5. Scrape the sides. Stop the mixer and use a spatula to fold in any stray honey from the edges.
  6. Add the seasoning. Sprinkle in the salt, and add the cinnamon or vanilla bean paste if you're using them.
  7. The final whip. Increase speed to high and whip for 3 full minutes until the mixture doubles in volume and looks shimmering.
  8. Check the texture. The butter should hold a soft peak and feel weightless on a spoon.
  9. Transfer for storage. Spoon the mixture into a clean glass jar or pipe it into individual ramekins for serving.