This recipe also comes from my "Christmas Recipes from the Lion House" cookbook. It was paired with the Lion House Crescent Rolls. I made it tonight to go with our cornbread and it was very yummy. Not so much "light and fluffy" as gooey, but very delicious. It made about 2 cups worth, so we have lots of left-overs.
1/2 cup (1 stick) butter, softened
1/4 tsp. vanilla
1 egg yolk
1 cup honey
Whip Butter. Add vanilla and egg yolk. Gradually whip in honey until light and fluffy.