Best Whipped Honey Butter Recipes

WHIPPED HONEY BUTTER

Steps:

• Beat butter and honey together until creamy. Serve at room temperature.

WHIPPED HONEY BUTTER WITH VARIETIES!

Steps:

• Whip butter with mixer until fluffy.
• Gradually add in honey and mix until well blended.
• Chill until ready to use.
• VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
• ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
• LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.

WHIPPED CINNAMON PUMPKIN HONEY BUTTER RECIPE - (4.4/5)

Steps:

• Beat the butter with an electric mixer until smooth. Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 T. of pumpkin puree every 30 seconds. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes. Keep refrigerated in a sealed container.

HONEY WHIPPED BUTTER

Steps:

• In a small bowl, mix all of the ingredients together until smooth. Cover and refrigerate until ready to use.

WHIPPED HONEY BUTTER

Steps:

• Mix all of the ingredients together and chill for at least 1 hour.

CORNBREAD AND WHIPPED HONEY BUTTER

Steps:

• Cornbread: Combine all dry ingredients. Make a well in the middle; then add butter, oil, milk and beaten eggs. Stir until just mixed (Don't over mix.).
• Heat a greased 8"x8" square cake pan in a preheated (350 degree) oven. Pour batter into the hot cake pan.
• Bake at 350 degrees for 30 - 35 minutes (When a cake tester or toothpick is inserted in the center and comes out clean -the cornbread is done. Don't over-bake, or it will be dry. If possible, serve warm -yummy with the Whipped Honey Butter slathered on a warm piece.
• Whipped Honey Butter: Whip together the softened butter, honey and marshmallow fluff. Serve at room temperature with the cornbread. This is also delicious on the Whipped Cream Biscuits (I have posted on this site.). You can refrigerate left-overs of the honey butter. Let it come to room temperature before serving.

WHIPPED CINNAMON HONEY BUTTER

Steps:

• 1. put all in med size bowl mix on low with eletric mixer til blended well then turn mixer on high and whip 3-5 min keeps well in fridge for several weeks[ not never last that long]

PERSIAN PUDDING WITH WHIPPED ROSE & HONEY BUTTER

Steps:

• Tip the dates into a bowl with the raisins, cover with 200ml hot water from the kettle and set aside. Meanwhile, grease a 1.5 litre pudding basin and line the base with a disk of parchment paper. Put the dry ingredients and orange zest in a large bowl. Stir in the dates and raisins (and soaking liquid), the rose and orange water, with the eggs and butter. Mix until everything is combined. Tip into the basin and cover with a circle of parchment paper, then foil, then tie the rim with string.
• Place the pudding on an upturned jar lid in a large pan and pour in hot water from the kettle until it comes halfway up the bowl. Cover the pan and gently steam for 4 hrs, topping up with more water if needed. The pudding can be eaten straight away, chilled and kept for up to a week, or frozen for 1 month. To reheat, defrost completely or remove from the fridge and steam pud again for 30 mins until piping hot.
• To make the butter, whisk the ingredients together. Serve the pudding in wedges with a spoonful of the butter melting over it.