Raspberry Honey Butter {12 Days of Sugar – Day 6}

This Raspberry Honey Butter is heavenly and takes rolls and bread to a whole new level. You’ll never want to be without it!

During the holidays I host several dinner parties. I always plan a different menu for each dinner, but there is one thing that is always the same for each one.

Any guesses?

If you guessed rolls (or bread) then you’re absolutely right.

A meal just couldn’t be complete without warm rolls or bread. Am I right?

This Raspberry Honey Butter is the perfect thing to serve along side those rolls. It’s absolutely heavenly slathered over a fresh, warm roll or a warm slice of bread. I’m pretty sure the honey butter to roll ratio on my boy’s rolls is always about 10:1. They can’t get enough of this on their rolls. It’s their favorite.

As if butter wasn’t good enough on it’s own, then you add in some honey and raspberry jam . . .this stuff is seriously the bomb!

We love it on toast too and even graham crackers. You could spread it on pancakes or waffles too.

Besides tasting amazing, I think it’s so pretty to look at (lol!) and so festive for the holidays. But don’t think you just need to make it for the holidays, you need this in your life year-round.

Oh and one more thing, the Lion House rolls with this honey butter. . . pure heaven!

Raspberry Honey Butter

---

• Prep Time: 10 minutes
• Cook Time: 1 hour chill time
• Total Time: 13 minute
• Yield: 1 cup 1x

Print Recipe

Pin Recipe

Description

This Raspberry Honey Butter is heavenly and takes rolls and bread to a whole new level. You’ll never want to be without it!

---

Scale 1x2x3x

Ingredients

• 1/2 cup butter, softened
• 1/4 cup honey
• 1/4 cup red raspberry preserves
• 1/4 teaspoon vanilla

---

Instructions

1. Using an electric mixer with the paddle attachment,  beat the butter until soft. Add honey and raspberry preserves and continue mixing. Add vanilla and continue beating for about 5 minutes.
2. Store in the refrigerator.

---

Notes

Make sure your butter is soft. It whips up so much easier and you won’t have to deal with “clumps” while you’re trying to mix it in with the honey.

I like to take this out of the fridge about 30 minutes before I need it. It’s much easier to spread.

BE SURE AND PIN THIS TO YOUR PINTEREST BOARDS SO YOU CAN MAKE IT LATER!

Recipe Source: Lion House Bakery Cookbook