This Whipped Cranberry Honey Butter is the kind of thing that makes any simple slice of bread or biscuit feel fancy.
It’s creamy, sweet, just a little tart, and finished with a tiny crunch of sea salt on top.
I always whip this up around the holidays—it’s fast, pretty, and people go nuts for it.
No cooking, no mess, and it tastes like you worked way harder than you did.
What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- ⅓ cup whole berry cranberry sauce
- 2 tbsp honey
- ¼ tsp fine sea salt (plus flaky sea salt for topping)
Why I Love This Recipe
I always keep butter out on the counter during the holidays, and this version makes the whole table light up. It feels special but takes five minutes flat. I love it because:
- It tastes amazing with everything from toast to turkey
- You can make it ahead and keep it in the fridge
- It’s beautiful on a cheese board or next to biscuits
- The sea salt on top makes it taste super gourmet
Servings and Time
Servings: About 8 (makes 1 cup)
Total Time: 5 minutes
Cook Time: None
Macros (Per 2 tbsp Serving)
- Calories: 190
- Fat: 21g
- Carbs: 4g
- Sugar: 3.5g
- Protein: 0g
- Fiber: 0g
What to Serve With
- Warm biscuits
- Cornbread
- Toasted sourdough
- Pancakes or waffles
- Roasted sweet potatoes
- Holiday rolls
FAQ
Can I use salted butter?
Yes, just reduce the added salt or skip the topping.
Can I freeze it?
Yup! Wrap it tight and freeze for up to 3 months.
How long does it last in the fridge?
Up to 10 days in an airtight container.
Can I use fresh cranberries?
You’ll need to cook them down first—this recipe uses whole berry sauce.
Substitutions and Variations
- Swap honey for maple syrup
- Add a pinch of cinnamon or orange zest
- Use whipped cream cheese instead of butter for a tangy spread
- Fold in crushed walnuts or pecans for crunch
Tools You’ll Need
- Medium mixing bowl
- Hand mixer or stand mixer
- Silicone spatula
- Spoon or butter knife
- Ramekin or small jar for serving
Make Ahead Tips
- Make it up to 3 days ahead and store covered in the fridge
- Let it sit at room temp for 20 minutes before serving so it spreads easier
- Freeze extra in small portions for later
Recipe + Instructions
Step 1: Add Butter to Bowl
Place 1 cup (2 sticks) of softened unsalted butter into a mixing bowl.
Step 2: Add Cranberry Sauce, Honey, and Salt
Add ⅓ cup whole berry cranberry sauce, 2 tbsp honey, and ¼ tsp fine sea salt to the bowl with the butter.
Step 3: Whip Until Fluffy
Using a hand mixer or stand mixer, whip the mixture on medium speed for 1–2 minutes until light, fluffy, and fully combined. Scrape the bowl once halfway through.
Step 4: Transfer and Top with Flaky Salt
Spoon the whipped butter into a ramekin or small bowl. Use the back of a spoon to swirl the top, then sprinkle with flaky sea salt.
Why This Recipe Works (Quick Science)
Whipping softened butter makes it light and spreadable. Adding cranberry sauce gives it tartness and texture without watering it down. Honey blends in smoothly because the butter is soft, and the sea salt on top balances out the sweetness. It’s all about the fat carrying flavor and air for fluffiness.
Common Mistakes
- Using cold butter: It won’t whip—you need it fully softened.
- Overmixing: It can get greasy if you whip it too long.
- Using jellied cranberry: Use whole berry for best texture.
- Skipping the sea salt: That tiny crunch makes a huge difference.
Leftovers and Storage
- Store in the fridge, covered, for up to 10 days
- Freeze in small jars or wrapped in parchment for up to 3 months
- Let sit at room temp before serving again to soften
Wrap-Up
This Whipped Cranberry Honey Butter is the kind of little detail that takes your table from good to great. It’s quick, beautiful, and packed with flavor. Try it once and it’ll become a go-to. Let me know how yours turns out or if you have any questions—happy whipping!