Whipped Honey Butter
2 lbs. Butter
1 lb. Butter
1 lb. Margarine
1/2 C. Heavy cream, very cold
1 tsp. Salt
1/2 - 1 C. Honey (depending on the desired honey flavor)
Allow the butter (and margarine, if used) to warm to room temperature. In a large mixing bowl, combine the butter, (margarine), egg, cream, and salt. Beat at the highest speed for 5 to 10 minutes, until very light and fluffy. Slowly add the honey while beating. Place in airtight containers and store in the refrigerator. May also be frozen.
NOTE: This recipe was developed before the FDA/USDA decided raw eggs were bad for you. The egg is used as an emulsifier to hold all the ingredients in suspension. We still use the egg, but decide for yourself.
NOTE 2: I also have recipes for Honey Lemon Dressing, Honey Mustard Dressing (2 varieties) and Honey Mustard Chicken Salad. Let me know if you'd like any or all.