Put sugar, heavy cream, and honey in a saucepan. Turn the heat to medium low and stir until combined and it comes to a boil. Let it boil for about one minute and remove from heat.
Place the butter in a blender or food processor (it doesn’t matter if it’s cold). Pour your heated cream mixture over the butter and let it sit for a minute to let the butter melt a bit. Add the vanilla and blend or pulse until it’s completely combined.
Pour into jars or airtight containers and keep refrigerated. I let my containers sit on the counter until they’ve cooled down and then refrigerate. This yummy honey butter will last for about 6 weeks in the refrigerator.