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In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the remaining ingredients, starting with only ¼ teaspoon of salt. Beat on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl with a silicone spatula and beat again as needed to combine. Taste. Add more salt (up to ¼ teaspoon) if desired.
Serve with a drizzle of honey and/or a sprinkle of sea salt. Cover leftovers tightly and store at room temperature for up to 2 days or in the refrigerator for up to 2–3 months.