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Brown Butter Whipped Honey

Brown Butter Whipped Honey is a smooth, creamy spread made by blending lightly whipped honey with cooled brown butter, vanilla, and a hint of sea salt. The browned butter brings a warm, nutty depth that pairs perfectly with the sweetness of the honey, creating a versatile topping for toast, muffins, biscuits, pancakes, and loaf-pan breads.
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Prep Time 10 minutes
Cool Time 30 minutes
Total Time 40 minutes
Servings: 1 Cup
Ingredients Equipment Method

Ingredients
  

  • 1 cup Honey preferably light-colored, like clover or wildflower
  • 4 tbsp Unsalted butter
  • ½ tsp Vanilla extract
  • Pinch of fine sea salt

Equipment

  • Small saucepan
  • Heatproof bowl
  • Hand mixer or stand mixer with whisk attachment
  • Silicone spatula
  • Airtight jar or container for storage

Method
 

  1. Brown the butter
    Add the butter to a small saucepan over medium heat.
    Let it melt, then continue cooking, stirring occasionally.
    The butter will foam, then the milk solids will turn golden and smell nutty.
    Once it reaches a warm amber color, remove from heat.
    Pour the brown butter into a heat-safe bowl and let it cool completely, it should be soft but no longer warm, or it will melt the honey.
  2. Prep the honey
    Add the honey to the bowl of a stand mixer (or a medium mixing bowl if using a hand mixer).
  3. Whip the honey
    Beat the honey on medium-high speed for 2–3 minutes until it lightens in color and thickens slightly.
  4. Add the browned butter
    Once the butter is cooled and slightly thickened:'
    Turn the mixer to low and slowly stream the brown butter into the honey.
    Increase the mixer speed to medium-high and whip for 2–3 minutes, until the mixture becomes pale, fluffy, and creamy.
  5. Add flavoring
    Mix in the vanilla extract and a pinch of sea salt. Taste and adjust salt if desired.
  6. Store
    Transfer to an airtight jar.
    Store at room temperature for up to 1 week or refrigerated for up to 1 month. (Re-whip at room temperature if needed.)