Cinnamon Honey Butter

If you’ve ever had cinnamon butter at a steakhouse and wondered how to make it at home, this is the recipe. Butter, margarine, honey, brown sugar, vanilla, and a generous hit of cinnamon whipped together until light and fluffy.

The combination of butter and margarine gives you the best of both: real butter flavor with a softer, more spreadable consistency straight from the fridge. Whipping with a mixer incorporates air, which makes the spread cloud-like and easy to smear on warm toast without tearing it.

This batch makes three half-pound portions. Keep one out and freeze the other two, wrapped tightly. They thaw quickly and make excellent last-minute gifts during the holidays.

Kitchen Tips

• Bring the butter and margarine to room temperature before mixing. Cold fats won’t incorporate the honey and sugar smoothly.
• Whip for at least 3 to 4 minutes until the mixture is visibly lighter in color and increased in volume.
• Use a fine-ground cinnamon for the smoothest texture. Coarse cinnamon can feel gritty in the finished spread.
• Store in the fridge for up to two weeks, or freeze for up to three months.

Variations

• Add a pinch of nutmeg alongside the cinnamon for a warmer, more complex spice flavor.
• Use maple syrup instead of honey for a maple-cinnamon butter that’s incredible on pancakes.
• Stir in a tablespoon of cocoa powder for a chocolate-cinnamon spread that kids love.