Golden Corral Honey Butter Recipe
This Golden Corral honey butter recipe uses butter, honey, powdered sugar, and vanilla to make a sweet, creamy topping for rolls and biscuits.
Equipment
- Mixing bowl (glass or stainless steel)
- Electric hand mixer or stand mixer (hand mixer works perfectly)
- Silicone spatula
- Measuring spoons
- Measuring cups
- Small airtight container for storing the finished butter
- A spoon for taste testing (do not skip this one… chef’s orders)
Ingredients
- 1 cup unsalted butter softened to room temperature
- 4 tablespoons honey good quality honey makes a difference
- 2 tablespoons powdered sugar
- 1 tablespoon brown sugar adds depth
- 1 teaspoon vanilla extract
- A pinch of salt to balance the sweetness and enhance flavor
If you want your butter a little lighter and less dense, you can add:
- 1 tablespoon heavy cream optional, but highly recommended
Instructions
Step 1: Soften the butter
- Leave your butter out for at least 45 minutes. You want it soft enough to press a finger into easily, but not melted. This is crucial for getting that smooth, whipped consistency.
Step 2: Whip the butter
- Place the softened butter in your mixing bowl and whip on medium speed for about 2 minutes, until it becomes pale and fluffy.
- As a chef, I can tell you—don’t rush this step. This is where you build the airiness. You want the butter to almost double in softness.
Step 3: Add the sweeteners
- Pour in the honey, powdered sugar, brown sugar, and vanilla extract. Mix again on low for 20 seconds so the sugar doesn’t fly everywhere (trust me on this—I’ve done it), then turn it up to medium-high.
- Whip for another minute until everything is fully combined.
Step 4: Taste test
- Dip your spoon in. Is it creamy? Sweet? Balanced?
- If you like it sweeter, add a tiny bit more honey. If you prefer a stronger buttery flavor, add a pinch more salt. Make it yours.
Step 5: Optional cream
- If you want that extra cloud-like texture, add your tablespoon of heavy cream and whip for another 30 seconds. This is what gives the butter that restaurant-style fluffiness.
Step 6: Store it
- Transfer your honey butter into a container, seal it, and refrigerate it for up to 1 week. Although realistically, it never lasts that long.