Leave the butter out of the refrigerator long enough until it is just pliable but not too soft.
Using a stand mixer or hand held beaters, whip the butter chunks and the honey on medium for 1 or 2 minutes, increasing the speed as they begin to blend. The soft, viscous honey and the cold butter will emulsify to the perfect spreading consistency. Add the orange zest. Spoon the honey butter into a ramekin for serving. Will keep at room temperature for a day or two or refrigerate for longer periods.