Pickled Rose
Food and art, mutually inspired.


Whipped Honey Butter

Summer went out like a lamb and Fall came in like a lion here in Seattle, and the sweaters tucked away in the depths of my closet and I are 100% here for it. The leaves on the trees are bursting with fiery shades of orange, red, and yellow, the rain is cold and constant, but it’s picturesque, and inarguably the BEST time of year.

Admittedly, I’ve already had my fair share of pumpkin spice lattes, but I’m not going to bombard you all with pumpkin filled content the first day of October. Instead, I want to share something you won’t be able to live without as the fall baking season gets underway. WHIPPED.HONEY.BUTTER. And I’d bet that you already have all the ingredients right now in your pantry.

It’s luxuriously creamy and light as air. Perfectly sweet with just the right amount of salt for balance. The ONLY condiment you’ll need for all those Fall bakes. Trust me, you’re going to want to slather this stuff on just about everything. And I won’t be mad at it. After all it’s decorative gourd season MF’rs!

Whipped Honey Butter

Whipped Honey Butter

Whipped Honey Butter


1/2 C unsalted butter, at room temperature

3 Tbsp honey

1/2 tsp kosher salt

2 Tbsp milk

In a large bowl combine room temperature butter, honey, salt, and milk. Whip butter at a slow speed for 1-2 minutes using a hand mixer or stand mixer to incorporate all ingredients. Whip on high for 3-4 minutes, until the butter is light and fluffy.

Store in an airtight container and refrigerate. The butter will keep for 7-10 days.

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