1pound2 cups unsalted butter, good quality, softened
½cup100% pure maple syrup
Cut the butter into 2-inch pieces and place in the bowl of an electric mixer fitted with the whisk attachment.
Whisk on low speed to smooth and loosen the butter.
Increase speed to medium and slowly drizzle in the honey and syrup.
Add salt and turn mixer to medium-high speed. Whisk until light and fluffy, about 5 more minutes.
Keep refrigerated, in an airtight container, up to 1 month. See *Notes for alternate serving suggestion and for freezing.
*Note: If desired, place half the Honey Butter onto plastic wrap or parchment paper and shape into a log (Repeat with the remaining half of the honey butter.) Wrap tightly and refrigerate at least 2 hours before cutting. When ready to serve, cut into ¼-inch slices.**Note: The butter can be frozen up to 6 months if properly wrapped.***Note: Makes 2 1/2 cups Honey Butter