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Wednesday, October 19, 2011

Cinnamon Honey Butter

Many years ago I had an extended stay at a resort in Lexington, Kentucky. I was there for a wedding and we ate every meal for a week, with the exception of the wedding reception in their facility. I could not tell you a single thing I ate the entire time I was there except bread and butter, primarily butter. Now, I am not just saying this because I assume we ate bread and butter as pretty much every restaurant serves it. No, I am telling you because I actually remember the butter! Some special butter, huh? Every meal came with an assortment of flavored butters. Breakfast was a variety of fruit and sweet butters, then dinner had such things as basil butter and salt and pepper butter. They were always changing, but you always had a choice of three or four different types. They were always served piped onto a white plate. A great little touch that has obviously stuck with me.
This honey butter is the perfect little touch for Saturday morning pancakes or french toast, or maybe even just to smear across toast to make a weekday breakfast special.
You can pipe them out ahead of time on a cookie sheet and put them in the freezer, once frozen transfer to a ziploc bag. Then you can take out a few when you start to prepare you meal, as needed.

Cinnamon Honey Butter

1 stick unsalted butter, just below room temperature
3 tablespoons honey
1/2 teaspoon cinnamon

Line a standard cookie sheet with parchment paper. Combine all ingredients in the bowl of a stand mixer. Use a the paddle attachment to blend until mixture is light and fluffy. Place butter in pastry bag fitted with your choice of decorative tip. Pipe butter in small mounds onto cookie sheet. Place sheet in freezer. Once butter is frozen, remove from sheet and place in a freezer bag for storage. Take out butter as needed for a simple breakfast treat. Allow 20 minutes to soften. Will keep six months or longer in freezer.


  1. What a genius idea! I love cinnamon butter and the addition of honey just makes this even better =)

  2. This is gorgeous and I'm pretty sure very yummy! I'm going to make some...thanks for the inspiration :)

  3. This sounds great, just a quick question: is it necessary to freeze the butter if my intention is to use it as a spread?

  4. Peggy- Thanks.
    Claire- Thanks, hope you enjoy.
    Anonymous- It is not necessary to freeze it. If you are not piping it out, just keep it in the fridge.

  5. je découvre ce blog avec beaucoup de plaisir : gourmand, coloré ... une jolie harmonie !!
    Nedj from Bask Country !!

  6. Delicious! Can't wait to try!



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