📝 About This Recipe
This luxurious spread is a masterclass in balance, combining the rich, lactic tang of high-quality cultured butter with the floral depth of raw wildflower honey. A hint of Maldon sea salt and aromatic vanilla bean elevates it from a simple condiment to a gourmet centerpiece. Perfect for melting over warm biscuits or charcuterie boards, this recipe yields a cloud-like texture that remains spreadable and decadent.
🥗 Ingredients
The Base
- 1 cup Unsalted European-style butter (high fat content, perfectly softened to room temperature)
- 1/2 cup Raw wildflower honey (local variety preferred for depth of flavor)
Flavor Enhancers
- 1 teaspoon Vanilla bean paste (or the seeds from half a vanilla bean)
- 1/2 teaspoon Maldon sea salt flakes (plus extra for finishing)
- 1/4 teaspoon Ground Korintje cinnamon (optional, for a warm autumnal profile)
- 1 tablespoon Heavy cream (room temperature; helps achieve a light, whipped texture)
- 1/4 teaspoon Fresh lemon zest (finely grated to brighten the sweetness)
👨🍳 Instructions
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1
Ensure your butter is properly softened; it should be cool to the touch but yield easily to a finger press without feeling greasy.
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2
Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment, or use a large glass bowl with a handheld electric mixer.
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3
Cream the butter on medium-low speed for about 2 minutes until it becomes smooth and pale in color.
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4
Increase the mixer speed to medium-high and whip for another 3 minutes. The butter should look significantly lighter and more voluminous.
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5
Stop the mixer and scrape down the sides of the bowl with a flexible silicone spatula to ensure even mixing.
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6
With the mixer running on low, slowly drizzle in the honey in a thin, steady stream to allow it to emulsify into the butter fat.
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7
Add the vanilla bean paste, ground cinnamon, and the finely grated lemon zest.
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8
Pour in the tablespoon of heavy cream. This acts as a secret ingredient to stabilize the air bubbles and create a 'mousse' texture.
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9
Increase speed to high and whip for a final 60 seconds until the mixture is incredibly fluffy and white.
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10
Fold in the Maldon sea salt flakes by hand using a spatula so they remain intact and provide little bursts of saltiness.
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11
Transfer the honey butter into a decorative glass jar or a ceramic ramekin.
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12
Garnish the top with an extra drizzle of honey and a tiny pinch of sea salt for a professional, appetizing presentation.
💡 Chef's Tips
Always use high-quality European-style butter (like Kerrygold) as it has a higher butterfat and lower water content, resulting in a creamier mouthfeel. If your honey has crystallized, gently warm it in a warm water bath until liquid, then let it cool back to room temperature before adding to the butter. Avoid using a whisk attachment if you want a dense, spreadable consistency; the paddle attachment provides the perfect balance of aeration and body. Store at room temperature for up to 2 days for maximum spreadability, or refrigerate for up to 2 weeks (just let it sit out for 30 minutes before serving). If the mixture looks like it is curdling, your butter or cream was likely too cold; simply keep whipping and the friction will warm it enough to emulsify.
🍽️ Serving Suggestions
Slathered generously over warm, flaky buttermilk biscuits or cornbread muffins. As a decadent topping for thick-cut brioche French toast or sourdough pancakes. Served alongside a seasonal fruit platter featuring sliced pears, crisp apples, and fresh figs. Spread onto toasted walnut bread or raisin pumpernickel for a sophisticated breakfast. Paired with a hot cup of Earl Grey tea or a dark roast pour-over coffee.