Honey Butter Shells
These honey butter shells are light, creamy, and beautifully molded in seashell shapes. Finished with flaky sea salt and served with warm toasted baguette slices, they’re an elegant appetizer perfect for brunch, holidays, entertaining, or a stunning butter board centerpiece.
Honey Butter Shells
Yield: 8 to 10 large shell butter molds
Ingredients
2 cups (4 sticks / 454 g) softened unsalted butter
3/4 cup (255 g) honey
1/4 teaspoon kosher salt
For Serving
Flaky sea salt, for finishing
1 baguette, sliced and lightly toasted
Directions
Add the softened butter to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer. Beat on medium-high speed for 2 minutes until light and fluffy. Add the honey and kosher salt. Continue whipping for 2 to 3 minutes until smooth, airy, and silky.
Transfer the whipped honey butter to a piping bag or spoon it into 8 to 10 large shell-shaped silicone molds, smoothing the tops.
Freeze for 1-2 hours, or until firm enough to unmold cleanly.
Carefully arrange on a serving platter. Finish each shell with a sprinkle of flaky sea salt. Serve with warm, toasted baguette slices.
