Whipped Honey Butter

1. Beat butter and honey together until creamy. Serve at room temperature.

Pro-tips for success:

• Your butter needs to be at a cool room temperature. If you press it with your finger, it should hold an indent but not sink in or melt. If it's too warm or greasy, it won't hold the tiny air pockets.

• Add a tiny pinch of powdered sugar (about 1/2 tablespoon per half-cup of butter) along with your honey. The sugar crystals help stabilize the mixture and absorb excess moisture, locking in the airy, fluffy texture.

• Don't just dump everything into the bowl at once. With your electric mixer running on medium speed, pour the honey and any flaky sea salt in a very slow, steady stream.

• For an extra luxurious texture, some chefs add a tablespoon of heavy cream or milk right at the beginning to help the butter aerate further.

• Storage: Homemade honey butter can be stored in an airtight container at room temperature for 1 to 2 days, or in the refrigerator for up to 3 months. Always let it sit on the counter to come back to room temperature before serving so it spreads easily. If it ever starts to separate or fall flat in the fridge, you can easily pop it back in a stand or hand mixer and re-whip it.