Cinnamon Honey Butter

  • Servings: 10-15
  • Difficulty: easy
  • Print

A perfect butter to add to warm Buttermilk Biscuits or breakfast Toast.

Credit: Rimmer’s Red Barn

Ingredients

  • 1 cup (2 sticks) salted butter, room temperature
  • 1 cup powdered sugar
  • 1 cup honey
  • 2 teaspoons cinnamon

Directions

  1. Use the whisk attachment on your mixer to beat the butter for 1 minute. (You can do this with regular beaters of course. Or a wooden spoon.) Add the powdered sugar, honey, and cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit. Scrape the sides and bottom, then beat again until it is smooth.
  2. This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars. Store this however you normally store butter. Put it in the fridge if you plan on keeping it for a while, or on the counter if it will be eaten within a couple days. Either way it should be served room temperature.

    Notes: This will keep in the fridge for as long as butter keeps in the fridge, at least 5-6 months.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: