Two ingredients whipped together. Put it on the table with warm bread and watch it disappear.
This is the definitive creamed honey recipe and it is barely a recipe at all. Runny honey will not whip into butter — it splits out and pools in the bottom of the bowl. Creamed honey has the same texture as soft butter, so the two combine into something light and spreadable that holds.
Method
Leave the butter out until it gives easily when pressed, an hour or so. Butter that is still cold will stay lumpy no matter how long you beat it.
Beat the butter on its own for 2 minutes with electric beaters, until pale and noticeably lighter.
Add the creamed honey, cinnamon, salt and orange zest if using, and beat another 2 minutes until completely smooth and fluffy.
Scrape into a small jar or roll into a log in baking paper and twist the ends.
Keep at cool room temperature if you will use it within a couple of days, otherwise refrigerate and take it out 30 minutes before serving.
Tips
Salt is not optional. It is what stops it tasting like sweet butter and makes it taste like a condiment.
Best on: warm crumpets, hot toast, scones, cornbread, pancakes, and corn on the cob straight off the barbecue.
Keeps two weeks in the fridge and freezes for three months as a log — slice off coins as you need them.
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