I was pretty stoked a few years ago when our town got a Costco. Not only can we now shop there and spend way more money than we’d planned to every time we go, we can also wander around during lunchtime, eating up samples to our hearts’ content. Go Costco. Anyway, lately they’ve been sampling a bunch of flavored butters, including that garlic herb one that makes the best grilled cheese you’ve ever tasted. But it’s the cinnamon honey butter that my kids all fell in love with, so much so that I almost bought a tub of the stuff. Until they told me it could sit at room temperature for months. Or weeks. I don’t remember which. Regardless, that wigged me out just a little.
But the kids wanted cinnamon honey butter. Ok, I did too. So cinnamon honey butter we were going to have!
I’ve made honey butter before – it’s not difficult – but one thing I don’t like about it as that as soon as you put it in the fridge it gets all hard and then when you try to spread it on a nice soft roll it just rips up the bread. My friend told me about a honey butter she makes that’s super fluffy due to an extra ingredient: marshmallow cream. I whipped up a batch, added cinnamon, and we were in business!
This makes a very soft, fluffy butter. It does harden a bit in the fridge, but if you just let it sit at room temperature for about 15 minutes it gets soft and fluffy again, perfect for slathering on rolls, bagels, toast, sweet potatoes, and more.
This recipe is so simple you don’t even need a printable recipe card for it. Here goes:
1 cup butter
1 cup honey
1 cup marshmallow cream
1/4 cup powdered sugar
1 tablespoon cinnamon
Let the butter sit out at room temperature or soften a bit in the microwave on defrost until soft (don’t melt it!). Then just use a mixer to whip all the ingredients together. If you’re not interested in the cinnamon, just leave it out.
This makes a pretty large batch of honey butter, 3-4 cups total. The good news is that it freezes beautifully, so if you don’t have 5 children slathering it on everything in sight you can divvy it up into a few different containers and freeze until you need. I like to use a cookie dough scoop to portion it out into little 2-oz portion cups and leave them in the freezer. They defrost at room temperature quite quickly and are just the right amount for a few kids to use on toast for breakfast. (The portion cups is an affiliate link; they come in handy for packing salad dressing and dips in lunches.)
You could even package up any “extra” cinnamon honey butter in a little glass jar and tie it up with ribbon to make a quick gift for someone special. Like yourself 🙂 Enjoy!