Take the butter out. Leave it at room temperature for a while.

Hard butter doesn’t whip… it fights back.

Soft butter? It behaves.

Drop it into a mixing bowl.

Turn on your hand mixer and beat it until it looks pale and fluffy.

You’ll see it go from yellow-ish to creamy-white.

If you’re whisking by hand… well… may the force be with you.

Add:

powdered sugar

vanilla

honey

pinch of salt

Mix again.

You’ll feel the mixture getting smoother — almost glossy.

Small tip: taste it. Adjust the sweetness.

This is your recipe, not a school exam.

Just one tablespoon.

It makes the butter lighter. Airy.

Almost like a soft mousse.

If you add too much milk, it’ll become runny.

I learned that the hard way.

Take a few small bowls and divide the butter.

Now it’s time for the fun part.

Use pastel colors — unicorn vibes depend on gentle tones.

Pink

Blue

Lavender

Yellow

Mix each color lightly.

Don’t overmix. Keep it soft.

This is the magical moment.

Place spoonfuls of different colored butter in one big bowl — side by side.

Then take a toothpick or knife and gently swirl them.

Not too much.

Just enough so it looks dreamy.

If you go overboard, it’ll turn brownish… and nobody wants that.

Put the swirled butter in an airtight container.

Refrigerate for half an hour.

It becomes firm, glossy, and so satisfying to spread.