Cinnamon Sarah Honey Butter

by Sung Cha

Cinnamon Honey Butter

Ingredients:

  • 1 Cup (2 sticks) Salted Butter @ room temperature
  • 1 Cup Powdered Sugar
  • 1 Cup of Sarah Honey
  • 2 Teaspoon Cinnamon

Instructions:

  • Use the whisk attachment on your mixer to beat the butter for 1 minute. (You can do this with regular beaters of course. Or a wooden spoon.)
  • Add the powdered sugar, Sarah Honey, and cinnamon. Beat on low until the powdered sugar is incorporated, then beat on medium for a bit.
  • Scrape the sides and bottom, then beat again until it is smooth.
  • This recipe will fit into 6 4-ounce mason jars, or 3 half-pint mason jars.
  • Store this however you normally store butter. Put it in the fridge if you plan on keeping it for a while, or on the counter if it will be eaten within a couple days. Either way it should be served room temperature.

Recipe Notes

This will keep in the fridge for as long as butter keeps in the fridge, at least 5-6 months.

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