Ensure your unsalted butter is at room temperature-it should be soft enough to leave an indent when pressed but not melted or greasy. In a large mixing bowl, combine the room temperature butter, granulated sugar, and salt. This trio forms the foundation of your Golden Corral honey butter.

Using a hand mixer or stand mixer fitted with the paddle attachment, begin creaming the butter mixture on medium speed. Continue beating for 8 to 10 minutes without stopping. This extended whipping time is crucial-you’ll notice the butter gradually transforming from yellow to a much paler, almost ivory color.

The texture should become noticeably light, fluffy, and increased in volume as air incorporates throughout. The sugar crystals will completely dissolve, creating that signature smooth consistency.

With your mixer still running on medium speed, slowly drizzle in the honey in a thin, steady stream. Don’t dump it all at once-gradual incorporation prevents the mixture from breaking or becoming greasy. Continue beating until the honey is completely blended into the whipped butter, creating a uniform, creamy golden spread with a luscious, mousse-like texture.

For a restaurant-style presentation that mimics Golden Corral’s beautiful butter rosettes, transfer your honey butter into a piping bag fitted with a large star tip or your preferred decorative tip. Refrigerate the filled piping bag for approximately 15 minutes, allowing the butter to firm up just enough to hold its shape when piped onto serving dishes.

Pipe decorative swirls onto a serving plate, or simply transfer the honey butter to a pretty serving bowl. Serve immediately with warm rolls, biscuits, pancakes, waffles, cornbread, or toast. For an extra indulgent touch, drizzle a small amount of additional honey over the top just before serving.