The recipe I’ll be sharing today is technically a honey butter recipe—but it’s not your grandma’s honey butter! After I made this delightful concoction for the first time, I immediately decided that simply calling it “honey butter” didn’t really do it justice. I eventually settled on the name “Honey Butter Ambrosia,” because this decadent spread truly feels like a food that’s fit for the gods! :-)
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It tastes incredible on toast, dinner rolls, tortillas, and any type of bread really. Not only is this honey butter recipe quick and easy to make, but it also makes a lot of it! You can keep a jar for yourself and still have plenty left to give away as Christmas gifts! I like to pair it with a freshly baked loaf of my mom’s English Muffin Bread to give to friends and neighbors. It’s a gift that is almost guaranteed to earn you friends and admirers! ;-)
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“Honey Butter Ambrosia” Spread
Ingredients:
- 1 cup sugar
- 1 cup heavy cream
- 1 cup honey
- 3/4 lb (3 sticks) butter, softened
- 1 tsp vanilla extract
Directions:
Combine the sugar, cream, and honey in a saucepan, then place over medium-high heat on your stovetop.
Cook the mixture, stirring regularly, until it comes to a boil. Boil for 1 minute, then remove from heat.
Place the softened butter in your blender or food processor. Pour the hot sugar and cream mixture over the butter, then blend or pulse until well-mixed.
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Add the vanilla extract, then blend again.
Pour the finished honey butter spread into airtight containers. (The amount fills two pint-sized mason jars plus one half-pint jar almost exactly.)
Keep refrigerated. The honey butter will stay fresh in the fridge for about 6 weeks, or a few months if stored in the freezer.
“Honey Butter Ambrosia” Gift Labels
Gifting this honey butter is as simple as adding a label and a bit of ribbon or twine! I’ve included a couple of useful files of pre-made honey butter tags that you can download for free! The first file is a PDF, which you can download and print at home. They fit perfectly on top of jar lids, so all you have to do is cut them out and stick them on your jar lids with a bit of tape!
The next file is specifically for use with the Silhouette craft machine. For those with a Silhouette machine, you can download this file and then open it in Silhouette Studio to print and cut the labels.
No matter what kind of label you use, whoever you give this spread to will be praising your name for weeks! (Or at least until the jar is empty—then they’ll be asking you for the recipe!)
Do you give any homemade treats as gifts during the holidays?
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"Ambrosia" Honey Butter Recipe
This is technically a honey butter recipe – but it's not your grandma's honey butter! After I made this delightful concoction for the first time, I decided on the name "Honey Butter Ambrosia," because this decadent spread truly feels like a food that's fit for the gods!
Ingredients:
- 1 cup sugar
- 1 cup heavy cream
- 1 cup honey
- 3/4 lb 3 sticks butter softened
- 1 tsp vanilla extract
Instructions:
- Combine the sugar, cream, and honey in a saucepan, then place over medium-high heat on your stovetop.
- Cook the mixture, stirring regularly, until it comes to a boil. Boil for 1 minute, then remove from heat.
- Place the softened butter in your blender or food processor. Pour the hot sugar and cream mixture over the butter, then blend or pulse until well-mixed. Add the vanilla extract, then blend again.
- Pour the finished honey butter spread into airtight containers. (The amount fills two pint-sized mason jars plus one half-pint jar almost exactly.)
- Keep refrigerated. The honey butter will stay fresh in the fridge for about 6 weeks, or a few months if stored in the freezer.
Has anyone tried canning these in a water bath to prevent spoilage?
Disregard — just read you cannot safely can “dairy” items.
Thanks. Will do.
Why join, when you don t get any help in your problem nor answer to your questions.
Hi Mona Lisa! I have thousands of posts on the website it can sometimes be a challenge to keep up with the comments and questions on all of them. I am so sorry to make you upset, and I’d love to answer your question about the honey settling to the bottom. I have never had that happen and I have this honey butter many times! I wonder if you may have blended the mixture too much, causing it to separate. Next time, try to blend for a shorter amount of time. In the meantime, simply stir your mixture back together… Read more »
Please could you help me solve this problem? The ambrosia honey butter is delicious unfortunately, when cooled down, the honey stays at the bottom and the rest of the ingredients (butter) on top. I am puzzled! Can anyone help?
I’ve never had this happen – I wonder if you might have blended it too much. You could just stir the mixture back together, it will still taste great! :-)
I forgot to tell you that I only use half the sugar when making the Ambrosia honey butter. It tastes very good but the honey stays at the bottom of the jar when cooled down. Why?
I want to know why in the Ambrosia honey butter, when cooled down, the honey stays at the bottom. Thanks for answering
Made this today and it is delicious! I plan to make your English Muffin Bread tomorrow. Will give to the neighbors for Christmas. Of course I will keep some for myself. Thanks for the recipes.
Merry Christmas, Pam!
OMG! I made this to give away with my homemade breads. I even printed the little labels, laminated them and tied them on with pretty ribbons. I have had sooo many compliments. I made another batch just for us. This is a total winner!! Thanks so much for sharing the recipe.
I’m so glad Trish!
THIS!! This is amazingly yummy!! It will be a staple at our house now!!
I made this yesterday to give as gifts to my Bible study group. It is delicious! I will definitely be making more before Christmas – some to give and some to keep for myself.