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Butter: Whipped Honey Butter

Source of Recipe


From "Bread for Breakfast" by Beth Hensperger






List of Ingredients



• 8 Tbsp (1 stick) unsalted butter, at room temperature
  
• 1 Tbsp fat-free milk
  
• 2/3 cup honey
  
• 1 tsp vanilla powder or ground cinnamon, optional
  






Instructions



1. Using a heavy-duty electric mixer on medium speed or a food processor fitted with the metal blade, beat or pulse the butter until smooth. Add the milk (through the feed tube, if using a food processor) while the motor is running, beating or pulsing until fluffy. Slowly add the honey and the flavoring, if using.
   
   
2. Scrape with a rubber spatula into a storage bowl with a tight-fitting lid and refrigerate for up to 2 weeks. For easiest spreading, let stand for 30 minutes at room temperature to soften.
   
   Makes 2 cups.