Honey Butter with Bee Pollen

Ingredients

8 ounces (225 g) unsalted butter, slightly softened but not at all melted

¼ cup (60 ml) heavy or whipping cream

¼ cup (85 g) honey

⅛ teaspoon kosher salt

1 tablespoon bee pollen

Directions

In a stand mixer fitted with the paddle (or in a small bowl with a wooden spoon), beat the butter a few seconds to loosen it up (don't beat for long, though, or you risk separating it). As you beat, drizzle in the cream, then the honey, and finish with the salt and bee pollen. Stop beating as soon as the butter looks blended. Store in the refrigerator for up to 2 weeks. But it will never last that long, especially if there's any toast around...

Notes

My aunt made this honey butter on her farm when I was young, and it's been a favorite of mine ever since. I add bee pollen to it for just a hint of magic, and of course plenty of salt for that sweet-salty thing I love so much.

MAKES ABOUT 1½ CUPS (370 G)