Step 1

Place softened butter and salt in the bowl of your stand mixer or mixing bowl. Use the paddle attachment or standard beaters to whip the butter on medium speed until light airy, about 30-60 seconds. Scrape down the sides of the bowl.

Step 2

Add half the honey, and all of the cinnamon. Whip again on medium speed until fluffy and well aerated, 60-90 seconds. Scrape down the bowl again.

Step 3

Add the remaining honey and repeat, pausing to scrape down the bowl periodically to ensure the honey and butter have evenly combined with no streaks remaining.

Step 4

Store in the fridge for up to a month. To make it ahead, store it in the fridge, then bring to room temperature and re-whip before serving. Whipped honey butter is best served at room temperature.