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This appetizer combines whipped golden browned butter with savory brie to make a flavorful, light fluffy dip. You pipe that alongside a thick creamed lavender and rosemary honey and finish with flaky herb salt, it is the ultimate sweet and savory spread for warm toasted baguettes.
About the Taste
Brie and honey – but make it better! I swear this combo has no right to be this good. Nutty whipped browned butter combined with brie and cream makes an unbelievably smooth and tasty dip.
This is honestly amazing just on its own, but ofc, we don’t stop there. The lavender-infused creamed honey spread is just as amazing. If you’ve never had creamed honey, you’re going to fall hard. There is a soft floral sweetness that ties everything together. And it’s pretty!
Table of Contents
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Prep the Ingredients
- Prep the Browned Butter: Cook 4 ounces of butter over medium heat for 4 to 6 minutes until the milk solids turn a deep, nutty amber. Immediately transfer to a bowl set over an ice bath and whisk until thickened.
- Whipped Brie: Chill the brie for 10 to 15 minutes to easily shave off the rind, then allow the rindless cheese to come completely to room temperature.
- Whipped Lavender Honey: Warm 3 tablespoons of standard honey with the lavender, rosemary, thyme, and a pinch of salt. Let it steep until completely cooled, remove the thyme sprig, and whisk the infused honey into the creamed honey.
- Lavender Salt: Mix the flaky salt, finely chopped rosemary, and dried lavender, rubbing the lavender buds between your fingers to break them down and release their natural oils.
- Making Ahead: Set piping bags inside a tall glass, folding the edges over the rim, and fill one with the whipped brie and the other with the lavender honey mixture. Store the filled, uncut piping bags in the refrigerator for up to 2 days. Let them sit at room temperature for 20 to 30 minutes to soften before piping.
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Ingredient Swaps
- Brie: For a richer, softer whipped base. Triple cream gives you that extra “cloud” texture and Camembert brings a slightly earthier vibe.
- Creamed Honey: Whipped honey is closest in texture, just whisk it until slightly thickened.
- Lavender: Lavender not your thing? Lemon zest brightens it beautifully, and a teeny pinch of dried edible rose gives a soft floral note.
- Herbes de Provence: Use whichever herbs you already have, thyme for earthy, rosemary for herby whipped brie topping, whatever your favorite is.
Similar Recipes
- Whipped Brie Jam Dip – A silky twist made by whipping brie with cream cheese and swirling in a spicy berry jam. If you love this whipped brie appetizer, you’ll be obsessed with this one too – it’s creamy, sweet, salty, and a little spicy.
- Blue Cheese Olive Dip: A cult-favorite on my site for a reason. It’s creamy and savory with briny olives, and it tastes like a dirty martini in dip form. If you need a crowd-pleasing option for hosting, this one never misses.
- French Onion Dip: Buttery, sweet caramelized onions folded into a creamy base. It’s the kind of comfort-food appetizer that disappears in minutes.
Nadia’s Tips
- Browned Butter Tip: Keep a close eye on the butter as it browns. Once it smells toasty and nutty and you see golden amber specks at the bottom, pull it off the heat and transfer it to your ice bath bowl to stop the cooking.
- Easy Rind Removal: Chill the brie just long enough to peel the rind, but let it reach room temperature before whipping. Whipping cold cheese breaks the emulsion, giving you an oily texture instead of that lush, fluffy cloud we want.
- Lavender Salt: Gently rub the dried lavender between your fingers when mixing the finishing salt. This breaks down the buds and releases their essential oils, giving you a gorgeous, aromatic finish.
- Piping Bags Hints: Stand your piping bags inside a tall drinking glass and fold the top edges over the rim. It makes filling them with the whipped brie and the sticky creamed honey mess-free.
The Perfect Pairings
Grapefruit Elderflower Sour: Made with Empress Gin and St. Germain, it hits the floral, sweet, and sour notes all at once — everything you could want in a cocktail.
Oven Braised Short Ribs – Oven-braised short ribs made with beef chuck roast slow-cooked for hours in red wine and vegetables, paired with herb-butter mashed potatoes to soak up every bit of goodness.
Glazed & Roasted Carrots – Roasted carrots glazed in an herby, creamy sauce and topped with pomegranate seeds for a festive touch.
Cherries Jubilee – Caramelized cherries with a hint of orange melt over cold, creamy ice cream with shaved chocolate – and it only takes 25 minutes.
Whipped Brown Butter Brie FAQ
Creamed honey is regular honey that’s been intentionally crystallized until it becomes thick, velvety, and spreadable. It tastes the same as regular honey, but the texture is unreal — it sits beautifully between the brie ribbons without running.
The separate components can be made ahead. You need to wait to assemble it though. Here is a breakdown of how far ahead you can make each thing:
• The lavender rosemary salt and the creamed honey can both be made days in advance (store the salt at room temperature).
• The brie butter can be prepped 2-3 days ahead.
• When it’s time to serve, let them sit at room temp for 20-30 minutes. Then, snip the tips, pipe everything onto your platter, and finish with your whipped brie toppings. It comes together in minutes.
Yes. Any plain, neutral-flavored creamed honey works. I really like Busy Bee’s because it’s just raw honey with nothing added, and their site has a zip code lookup so you can easily find it near you.
Warm baguette slices, focaccia, sourdough, or even soft dinner rolls all pair perfectly with this whipped brie spread.
Equipment
- pot
- 2 bowls, for ice bath
- spatula
- hand mixer
- small saucepan
- 2 piping bags, or Ziploc bags with the corner cut off
Ingredients
Brie Butter
- 4 oz unsalted butter
- 8 oz brie, rind removed
- 2 tbsp heavy cream
Lavender Honey Drizzle
- 3 tbsp honey
- ¼ tsp lavender flowers
- 1 tbsp fresh rosemary
- 1 thyme sprig
- 1 pinch salt
- ⅓ cup creamed honey
Lavender Rosemary Salt:
- ¼ cup flaky salt
- 1½ tbsp fresh rosemary, chopped
- 1 tsp dried lavender flowers
Toppings
- lavender rosemary salt
- herbes de Provence, optional
- warm bread, for servings
Instructions
- Brown the Butter: In a small saucepan, cook the butter over medium heat until the milk solids turn deeply golden brown and smell nutty. Remove from heat.4 oz unsalted butter
- Whip the Butter: Transfer the browned butter to a bowl set over an ice bath. With a spatula, whip until it’s fully incorporated and thickened. Remove from the ice bath.
- Add the Brie: Add the brie and heavy cream to the whipped brown butter. Use a hand mixer to whip for 1-3 minutes, until smooth and fluffy. Add to a piping bag.8 oz brie, 2 tbsp heavy cream
- Make the Lavender Honey: In a small saucepan, combine 3 tbsp honey, lavender, rosemary, thyme, and a pinch of salt. Bring just to a light simmer, then turn off the heat.Let it steep for 15 minutes, or until completely cooled. Remove the thyme and stir in the creamed honey. Add to your piping bag and refrigerate so it thickens up.3 tbsp honey, ¼ tsp lavender flowers, 1 tbsp fresh rosemary, 1 thyme sprig, 1 pinch salt, ⅓ cup creamed honey
- Make the Lavender Rosemary Salt: Mix the flaky salt, chopped rosemary, and dried lavender. Rub the lavender between your fingers to “disintegrate” the buds so you don’t get big chunks.¼ cup flaky salt, 1½ tbsp fresh rosemary, 1 tsp dried lavender flowers
- Pipe and Plate: Pipe the brie butter onto your serving plate in smooth, even horizontal strips, leaving a bit of space between each. Hold the bag at a 45° angle for the cleanest lines. Pipe the lavender honey in between each brie butter strip.Finish with a sprinkle of lavender rosemary salt (not all of it!) and a light dusting of herbes de Provence, if using. Serve immediately with warm bread or toasted baguette slices for dipping and spreading. Enjoy!herbes de Provence
Kitchen Cam
Notes
- Put your piping bag or Ziploc bag in a glass and fold the edges over the rim – it makes filling it much easier!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
