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Homemade Honey Ginger Butter

Delicious homemade honey butter using a mixer with fresh ginger root
Prep Time 20 mins
Course Condiment
Cuisine American


  • Mixer, stand or hand


  • 1 pint Organic Heavy Whipping Cream
  • 2 Tbsp Honey preferably raw, local
  • 1 to 2 Tbsp Ginger fresh, grated
  • pinch Sea salt ground


  • In a chilled bowl using the whisk attachment, whip 1 pint of heavy whipping cream until cream separates. This will take about 5-10 minutes. Pass the whipped cream phase of stiff peaks until the fat separates and sticks to the beater. The liquid formed is fresh buttermilk.
  • Pour off Buttermilk and store to use for something else amazing later. (I like to use mine for Homemade Ranch Dressing!)
  • Use a rubber spoon to remove the collected butter from the whisk attachment. With COLD running water, rinse the remaining thickened cream of the buttermilk. Press with spoon and continue to rinse until all buttermilk residue is removed
  • Add honey, ginger and to the butter and combine using a cold spoon, pressing out and pouring off excess liquid as you combine.
  • Move to a butter crock or jar. Store in the refrigerator for about one week. It can also be stored for months in the freezer.


The amount of ginger is a matter of personal preference. I prefer a strong ginger flavor, which helps it stand out when it is spread. Feel free to adjust the recipe to your personal taste.
Ginger root contains moisture, as does honey. There will be a fair amount of liquid to pour off as you combine the ingredients. 
Keyword ginger butter, homemade, honey butter, honey ginger butter