Whipped Honey Butter

1 Measure [wprm-ingredient text="3 tablespoons honey" uid="1"] into a large mixing bowl. Whip with a hand mixer for 2-3 minutes, or until the color of the honey has lightened and has become opaque.
2 Add the [wprm-ingredient text="½ cup unsalted butter" uid="2"] and [wprm-ingredient text="1 teaspoon kosher salt" uid="3"].
3 Whip until the ingredients have combined, about 1-2 minutes.
4 Roll into a log or transfer to an airtight storage container to keep the butter in the refrigerator. This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re using it immediately.