Place all of the ingredients into a medium-sized bowl.
Using a hand mixer, whip the butter with the other ingredients until fully combined. You may need to scrape down the sides and whip it again for a few seconds.
Serve immediately.
Notes
You can make this more or less sweet by controlling how much honey you use.
If you use salted butter, omit the salt from the recipe.
Butter needs to be stored in an airtight container (I like to use mason jelly jars) in the refrigerator. According to the USDA, butter will keep in the refrigerator for one to two months. Let it come to room temperature before spreading. Butter can also be frozen in a freezer-safe container for 6-9 months. Let defrost in the refrigerator overnight then again let come to room temperature before spreading.