Copycat recipe
Whipped Honey Cinnamon Butter
This is the easiest thing on the site and the one with the highest return. It is four ingredients and a whisk.
The single step people get wrong is temperature. The butter must be genuinely soft — not melted, not fridge-cold-with-a-warm-corner. Properly softened butter whips to a pale, airy spread; anything else gives you a greasy, grainy paste that separates.
Ingredients
- 225g unsalted butter, thoroughly softened to room temperature
- 80ml honey
- 30g icing sugar
- 1 tsp ground cinnamon
- Pinch of fine salt (skip if using salted butter)
Method
Soften properly
Leave the butter out for 1–2 hours. It should dent easily under a finger without your finger going through it. Do not microwave it — melted butter will not hold air and the mixture will separate.
Whip the butter alone first
Beat the butter on medium-high for 2 minutes before adding anything else, until it is noticeably paler and fluffy. This step is what makes it spreadable rather than dense.
Add the rest
Add the honey, icing sugar, cinnamon and salt, then beat another 2–3 minutes, scraping the bowl once. It should look like a pale, mousse-like frosting.
Rest briefly
Leave it 15 minutes before serving so the cinnamon hydrates and stops tasting dusty. Serve at room temperature — straight from the fridge it tears the bread.
Notes & troubleshooting
- Icing sugar rather than granulated. Granulated will not dissolve and you will taste the grit.
- Keeps a week in the fridge, or three months frozen. Bring it back to room temperature before serving.
- Excellent on cornbread, sweet potato, pancakes and toast — it is not just for rolls.
- Halve the honey and it works on savoury bakes without the sweetness dominating.
Questions
Can I use salted butter?
Yes, just leave out the added pinch of salt. Salted butter arguably works better here — it sharpens the honey.
Why did my butter separate?
It was too warm, most likely partly melted. Chill the mixture 20 minutes and re-whip; it usually comes back together.
How far ahead can I make it?
Up to a week refrigerated. Take it out about 30 minutes before serving so it is soft enough to spread without tearing the bread.
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