Wednesday, February 16, 2011

Honey Butter

This is probably my very favorite Honey Butter recipe. I got it from my friend Heather, who is literally the master bread maker in these parts. She has this honey butter {or raspberry honey butter} on supply almost every time we are at their home. Make sure you are patient and really whip it for the full time. I promise, it makes all the difference! {ok, you don't HAVE to, but just trust me}. So delicious on a warm homemade roll... or the homemade bread I will post later this week month!

Honey Butter

1 Cup Honey
1 Cup Butter, slightly softened
7 oz. Marshmallow Cream
1 TBSP Powdered Sugar

Beat honey and butter together with electric mixer for 15 minutes. Scrap sides of bowl once or twice to make sure the ingredients are incorporated well. Stir the marshmallow cream and powdered sugar into the honey mixture until well combined. Store in airtight container in the fridge {will hold up nicely for a few weeks}.

**Side note, I was in a hurry once and wasn't paying attention... I threw all the ingredients in @ the same time. DON'T do that. You will have a mess of liquid-y honey butter. Not so great.


  1. This looks/sounds absolutely amazing! We're going to make cornbread this week, but unfortunately we don't have a mixer here.

    Marshmallow cream? Sounds amazing!

    How do you make it into raspberry butter? Does she add fresh, frozen, jam, etc? I love Maddox and Zinn's raspberry butter.

  2. Just add some raspberry jam to the mixture when you add the marshmallow fluff & powdered sugar. You don't need a ton... do it by taste! Delicious. Greg prefers Raspberry but I like the plain more.