You will be using 50/50 ratio for the honey and butter. So, half honey and half butter. If you prefer it less sweet, you can work on a ratio of 1/2 cup unsalted butter and 1/3 cup honey.

In a stand mixer fitted with the whisk attachment, combine the honey and butter. Beat on LOW speed until well-combined, then increase speed to HIGH to beat for 6-8 minutes, until light and fluffy. Add flaky sea salt to taste.

Transfer to a piping bag fitted with a 1/2" star tip to pipe into individual jars. Seal tightly with the lids.

Store in the fridge for up to 2 weeks. You can leave out on the counter away from direct heat and sunlight overnight for softened honey butter the next day!