Equipment Needed
- Stand mixer with paddle attachment, or a hand mixer
- Medium mixing bowl (if using hand mixer)
- Spatula
- Measuring cups and spoons
- Airtight container for storage
Step-by-Step Instructions
First, I take my butter out of the fridge about an hour before I plan to make the butter. It needs to be truly softened—when you press it with a finger, it should leave a deep indent but not be melted or greasy. I add both sticks of softened butter to the bowl of my stand mixer fitted with the paddle attachment. I start mixing on low speed just to break it up, then increase to medium. I let it beat for a good minute until it’s completely smooth, pale, and creamy. This initial creaming is the foundation for that light, fluffy texture we’re after.
Next, with the mixer still running on medium-low, I slowly add the powdered sugar. I’ve learned to add it in a few additions to avoid a white cloud of sugar dust exploding all over my kitchen. I let the sugar incorporate fully into the butter until the mixture is smooth and uniform. It will look like a very thick, pale frosting. At this stage, I scrape down the sides of the bowl with my spatula to make sure there are no stubborn lumps of butter hiding.
Now, for the liquid ingredients. I pour in the honey and sprinkle in the ground cinnamon. I start the mixer on low again to prevent splattering, then increase the speed to medium-high. I let it beat for a full 2-3 minutes. This is where the magic happens. The mixture lightens in color, becomes incredibly airy and fluffy, and all the ingredients emulsify into a perfectly smooth, spreadable consistency. The aroma of honey and cinnamon that wafts up is absolutely intoxicating. I stop to scrape the bowl once more to ensure everything is homogenous.(See the next page below to continue…)