Instructions

• Remove the 1 cup (2 sticks) unsalted butter from the refrigerator and let it soften at room temperature until it yields easily to gentle pressure but is not melted (about 30–60 minutes).
• Place the softened butter, ½ cup honey, and ½ teaspoon salt in a mixing bowl. (Start with ½ teaspoon salt; you can add up to 1 teaspoon later after tasting.)
• Using an electric mixer (hand or stand), beat the mixture on high for about 3 minutes, until it is smooth, light, and fluffy. Stop once or twice to scrape down the bowl and the beaters with a spatula so everything incorporates evenly.
• Scrape the bowl thoroughly, taste, and if you want it saltier add up to an additional ½ teaspoon salt (to a total of 1 teaspoon). Beat again on low to medium just until the added salt is fully incorporated, about 10–20 seconds.
• Serve the whipped honey butter immediately, or transfer it to an airtight container and refrigerate. Stored in the fridge, it will keep up to 4 weeks. If chilled, let it sit at room temperature for 15–30 minutes before spreading for easier use.