Ingredients:

  • 1 cup (227g) high-quality salted butter, softened to 65°F
  • 1/4 cup (85g) raw organic honey
  • 1/4 cup (30g) organic powdered sugar, sifted
  • 1.5 tsp Saigon cinnamon
  • 0.5 tsp vanilla bean paste

Instructions:

  1. Check temperature. Ensure butter is 18°C.
  2. Cream the butter. Beat the 1 cup (227g) salted butter on medium high for 3 minutes until pale and fluffy.
  3. Sift sugar. Add the 1/4 cup (30g) powdered sugar through a sieve directly into the bowl.
  4. Incorporate sugar. Mix on low for 30 seconds, then high for 1 minute until no white streaks remain.
  5. Stream honey. With the mixer running, slowly drizzle in the 1/4 cup (85g) raw honey.
  6. Add aromatics. Stop the mixer and add 1.5 tsp Saigon cinnamon and 0.5 tsp vanilla bean paste.
  7. Final whip. Beat on high for 2 full minutes until the mixture looks like stiff whipped cream.
  8. Scrape and fold. Use a spatula to ensure everything from the bottom is incorporated.
  9. Transfer and set. Move to a serving crock and let sit at room temperature for 15 minutes until flavors meld and soften further.