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 thefoodcharlatan.com.