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Honey Vanilla Whipped Butter

I like to serve this Homemade Honey Vanilla Whipped Butter with some fresh-baked bread, biscuits, or as a topping on waffles. Creamy, slightly yellow, and with the distinct essence of the cream it's made from, the homemade stuff is divine - especially when combined with local sweet honey and fragrant vanilla.
Course: Side Dish

Ingredients

  • 2 pints heavy whipping cream
  • 4 tablespoons honey
  • 2 teaspoons vanilla extract
  • generous pinch of salt

Instructions

  • In the bowl of a stand mixer with the whisk attachment, pour in the cream. Start to whip, gradually going from 1-8 with your speed. You may need to put on the splash shield.
  • Whip past soft and hard peaks, until the butter fat separates from the buttermilk. This took me about 12-15 minutes. (This is when the splash shield will come in handy!)
  • Once the butter fat has separated, drain the buttermilk into a bowl or jelly jar, through a fine sieve. Reserve the buttermilk for later. It's great to use in cakes, waffles, or even pancakes!
  • Remove the remaining butter fat to a medium sized bowl and press with a spatula to remove any remaining buttermilk. Run (yes, for real) the butter fats under gently running, but very cold, water. Continue to fold and press until the water runs clear.
  • The butter will be dense, slightly yellow, and very rich.
  • Place the butter back into the mixer bowl with a whisk attachment. Add the vanilla extract, honey, and a pinch of salt. Whip until well mixed and aerated, about 3 minutes. Transfer to a ramekin or bowl, and cover with plastic wrap. Refrigerate until firm.
  • Use within 1 week.