Dandelion Honey Butter
This whimsical spring spread is made with fresh dandelion petals, raw honey, and creamy butter, creating a floral, lightly sweetened butter perfect for toast, pancakes, and gifting.
Equipment
- Mixing Bowl
- Hand Mixer or Spoon
- Ramekin or Parchment Paper
Ingredients
- 1/2 cup unsalted butter softened to room temperature
- 2 tbsp raw honey
- 1/2 cup fresh dandelion petals washed and dried, yellow parts only
- 1 pinch sea salt
- 1 tsp lemon zest optional
Instructions
- Harvest fresh dandelions from a clean area. Remove only the yellow petals, rinse, and pat dry.
- In a bowl, beat softened butter until light and fluffy.
- Add honey and continue beating until fully combined and creamy.
- Fold in dandelion petals, sea salt, and optional lemon zest. Stir gently until evenly mixed.
- Spoon into a ramekin or form into a log using parchment paper. Chill slightly or serve immediately.
Notes
Use only yellow dandelion petals for the best flavor. Store in the fridge for up to 5 days or freeze for 3 months. Bring to room temperature before serving.