Cinnamon Honey Butter

posted Sept. 1, 2017 2:12 p.m. (CDT)
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1 C (2 sticks) salted butter, room temperature

1 C powdered sugar

1 C honey

2 tsp cinnamon

Use the whisk attachment on the mixer to beat the butter for 1 minute or use regular beaters 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. This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars.

Store this like 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 of days. Either way it should be served room temperature.

This will keep in the fridge for as long as butter keeps in the fridge, at least 5 to 6 months. Recipe courtesy of

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