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Hot Honey Whipped Butter

Mix up your condiment game with this butter recipe. A whipped texture provides optimal spreadability while hot honey and red pepper flakes add just the right touch of heat.

Recipe - Stillwater

Hot Honey Whipped Butter

Prep Time10 Minutes

Servings12

Ingredients

1 cup Land O Lakes Butter, room temperature

1/2 cup hot honey

2 tablespoon chopped fresh chives

2 teaspoon cayenne pepper

1/2 teaspoon crushed red pepper flakes

Directions

In a food processor, puree ingredients. Spoon mixture into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off) and squeeze onto parchment. Chill until firm.
Make-ahead tip: You can freeze the butter after piping it onto the tray and then peel each serving off the parchment and store it in a closed container for up to a month.

10 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 12 servings

1 cup Land O Lakes Butter, room temperature

Land O Lakes Salted Butter, Made with Sweet Cream and Salt, 1 Pound

Add Land O Lakes Salted Butter, Made with Sweet Cream and Salt to Favorites.Add Land O Lakes Salted Butter, Made with Sweet Cream and Salt to Favorites.

$6.29$6.29/lb

1/2 cup hot honey

Mike's Hot Honey Honey, 12 Ounce

Add Mike's Hot Honey Honey to Favorites.Add Mike's Hot Honey Honey to Favorites.

$9.99 was $11.29$0.83/oz

2 tablespoon chopped fresh chives

Wild Harvest Organic Chives, 0.5 Ounce

Add Wild Harvest Organic Chives to Favorites.Add Wild Harvest Organic Chives to Favorites.

$3.29$6.58/oz

2 teaspoon cayenne pepper

McCormick Ground Cayenne Red Pepper, 1 Ounce

Add McCormick Ground Cayenne Red Pepper to Favorites.Add McCormick Ground Cayenne Red Pepper to Favorites.

$5.49$5.49/oz

1/2 teaspoon crushed red pepper flakes

Essential Everyday Red Pepper, Crushed, 1.5 Ounce

Add Essential Everyday Red Pepper, Crushed to Favorites.Add Essential Everyday Red Pepper, Crushed to Favorites.

$2.59$1.73/oz

Directions

In a food processor, puree ingredients. Spoon mixture into a piping bag fitted with a star tip (or a resealable plastic bag with a corner snipped off) and squeeze onto parchment. Chill until firm.
Make-ahead tip: You can freeze the butter after piping it onto the tray and then peel each serving off the parchment and store it in a closed container for up to a month.