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Ingredients
- CINNAMON HONEY BUTTER:
- 1 cup salted butter, at room temperature
- 3/4 cup honey
- 1/2 cup powdered sugar
- 2 1/2 tsp molasses
- 2 tsp cinnamon
- RASPBERRY BUTTER:
- 1 cup salted butter, at room temperature
- 1/2 cup raspberry jam, seedless if preferred
- 1/2 cup powdered sugar
- 1 tsp raspberry extract (add 1/2 tsp more for stronger raspberry flavor)
- VANILLA BEAN HONEY BUTTER:
- 1 cup salted butter, at room temperature
- seeds of 1 vanilla bean
- 2/3 cup honey
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Preparation
Step 1
I also decided to create a few other versions as well because why stop at just one flavor? There are many more I wanted to make but didn’t have the time. Here’s a few I had in mind: orange honey butter with orange extract and fresh orange zest, salted caramel butter with caramel sauce (rather than honey) and coarse sea salt, and lavender honey butter with dried lavender, because honey and lavender just go together. Really there are so many different flavors you could make, but if there’s one you must try this Fall it’s the Cinnamon Honey Butter. It makes an ordinary roll taste similar to a cinnamon roll.
Directions for Cinnamon Honey Butter:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.
Directions for Raspberry Butter:
In a mixing bowl, using an electric hand mixer on medium speed, whip butter until light and fluffy, about 2 minutes. Add in remaining ingredients and mix until well blended.
NOTE: the raspberry is naturally pink NO food coloring is needed
Directions for Vanilla Bean Honey Butter:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.