How to Make Creamed Honey
Making creamed honey at home is easier than you might think. You may hear it called by different names- creamed honey, whipped honey, spun honey- but its all the same thing. In this guide, I’ll show you how to turn liquid honey into a smooth, spreadable treat using a simple starter and a little patience.
Honey is useful for much more than sweetening your tea. Explore my favorite honey recipes for more ideas that put this natural sweetener to good use.
What is Creamed Honey?
Creamed honey is simply honey that has undergone controlled crystallization. Instead of developing large, gritty crystals, the process encourages tiny crystals that give the honey a smooth, creamy texture.
Contrary to the name, creamed honey does not contain cream or any other dairy products. It is still pure honey—just in a different form. And, I find that people are often amazed by the smooth texture and taste.
While there are several ways to make it, my method uses liquid honey and a small amount of smooth creamed honey as a starter.
It is simple, requires no special equipment and has worked well for the thousands of containers of creamed honey I’ve made over the years.
**There is nothing special about crystallization. Almost all types of honey will crystallize or “become granulated over time.” It is the “controlled” factor that makes the difference.
What You’ll Need
- honey
- starter (or seed) crystals
Choosing Your Honey
Most types of honey can be used to make creamed honey, but some varieties work better than others.
Clover honey and regular wildflower are good choices because they naturally crystallize well.
The moisture content of your honey is also important. Honey with a high (water content) or moisture content may not set up as well and has a greater risk of fermentation.
Some varieties, such as Tupelo honey, naturally resist crystallization and are not the best choice for making creamed honey.
The same goes for Sourwood honey – I don’t use it for creamed honey because I have a couple of jars 5 years old that are still clear as a bell.
Creamed Honey Starter
Over time honey can crystallize on its own. But, the end result tends to be large gritty crystals – not the experience we are going for.
To create that smooth texture, you need a small amount of finely crystallized honey to use as a starter (also called seed honey). These tiny crystals encourage the liquid honey to form similarly small crystals as it sets.
You can make your own starter by grinding crystallized honey until the crystals are extremely fine. I tried this once—trust me—buy the seed starter. Making your own is a messy process.
A container of smooth commercial creamed honey works well as a starter. Just be sure it has a fine, creamy texture rather than a gritty one because those are the crystals you will be encouraging throughout your batch.
Equipment
You really don’t need any special equipment to make a batch of creamed honey. Many times I have used a 5 gallon bucket and a long-handled spoon.
But, having a mixer to help stir is certainly a plus. One thing to consider – after mixing everything up – you will go ahead and pour the mixture into smaller containers. Have those clean and ready to use.
Equipment
You really don’t need any special equipment to make a batch of creamed honey. Many times, I have used a 5-gallon bucket and a long-handled spoon.
But, having a mixer to help stir is certainly a plus. One thing to consider – after mixing everything up – you will go ahead and pour the mixture into smaller containers. Have those clean and ready to use.
How to Make Creamed Honey at Home
The process is simple, but temperature and the amount of starter you use can affect your results. Here’s the method that has worked well for me over the years.
1. Prepare the Liquid Honey
Begin with honey that is completely liquid and free of large crystals. If your honey has already crystallized, gently warm it just enough to return it to a liquid state.
Let the honey cool before adding your starter. If the honey is too warm, it can melt the tiny crystals in the starter that you need to create that smooth texture.
2. Add the Starter or Seed Crystals
Now it is time to add the seed crystals (or the creamed honey we purchased for starter). Ratio or percentages are important. The mix should be 10% seed crystals to 90% honey.
(Personally, I prefer a 1:7 ratio and use a bit more seed starter. 1# of creamed honey added to 7# of liquid honey)
You can not really use too much starter-but you can use too little. If you use too little seed or starter, the honey will be very slow to set up and many not be as nice and smooth as we wish.
3. Mix Well
Add the starter to the liquid honey and mix thoroughly. The goal is to distribute those tiny seed crystals evenly throughout the entire batch.
Mix gently and avoid whipping a lot of air into the honey. You want everything well combined—not a bucket full of honey bubbles.
4. Fill Containers and Let it Set
Now, pour or spoon the mixture into smaller containers and add a lid. Short flat tubs work best but jars are fine too – just remember you will be spooning your homemade creamed honey out of that container.
Now for the hard part. Place your filled containers in a cool place for a few weeks. Generally, you can not use a refrigerator it gets too cold. The ideal temperature for setting up creamed honey is 50-57° F (14 C).
A wine cooler with adjustable temperature or a cool basement are two good choices. I put my containers in a igloo cooler and sat them under the house when I first started 😉
Within a couple of weeks, the process should be complete and you’ll have a delicious, smooth honey spread.
Tips for Smooth, Creamy Results
A few small details can make the difference between smooth, spreadable creamed honey and a batch that is slow to set or has a grainy texture.
- Use fine, smooth starter crystals. Your starter or seed crystals should be very fine and should not feel grainy on your tongue. The texture of your starter affects the texture of the finished honey.
- Don’t overheat the liquid honey. If the honey is too warm when you add the starter, it can dissolve the tiny seed crystals you need.
- Use enough starter. The fewer seed crystals you use, the longer it will take for your homemade creamed honey to set.
- Keep it at the right temperature. If your creamed honey does not solidify, the temperature may be the problem. It should be neither too cold nor too warm—keep it within the 50–57°F (10–14°C) range while it sets.
Flavor Ideas to Try
Once you have the basic method down, you can experiment with different flavors. Keep in mind that anything you add should be dry, as adding ingredients with moisture can affect the quality and shelf life of your honey.
You only need 2 ingredients to make whipped honey. But, if you want to get really creative, add a bit of powdered cinnamon or cocoa powder to the mixture before pouring it into containers.
(Hint—you can also use cinnamon to make some awesome Cinnamon Honey Butter too.)
Vanilla flavoring (or powder) or various herbs can also be added. Avoid any ingredient that is not dry, as this may increase the moisture content of your finished product.
Some people enjoy adding dried fruit to their creamed honey recipe too. That’s really yummy! Even people who are not big honey fans seem to enjoy it.
How to Store
Storing creamed honey is very easy—just keep it cool. After the crystallization process is complete, you can store your containers in the refrigerator without any harm.
However, a slightly warmer location will help maintain that smooth, spreadable consistency. The kitchen counter is fine as long as the room temperature stays below 75°F.
If creamed honey is exposed to too much heat, it will revert back to liquid honey. It will still be safe to eat, but no—it will not crystallize back to that wonderful creamy consistency on its own.
Ways to Use Creamed Honey
There are several reasons people enjoy creamed honey. It is less messy than liquid honey because it doesn’t drip, and its thick consistency makes it easy to measure by the spoonful.
You may also notice that the flavor seems a bit milder than regular liquid honey.
Creamed honey can be substituted for liquid honey in recipes. Of course, it is also delicious spread on toast, bagels, biscuits or honey scones.
You can add it to tea or coffee as a natural sweetener, just as you would liquid honey to your favorite tea.
Or, combine it with other spreads for something a little different. I especially enjoy it with my homemade honey apple butter for a sweet spread with an unusual texture.
If you enjoy experimenting with different forms of honey, you might also like trying your hand at making honey powder (dehydrated honey).
FAQs
Creamed honey can last a very long time when stored in an airtight container and protected from excess moisture. If kept in a hot or very warm location, however, it may return to a liquid state.
No. Refrigeration is not required as long as the room temperature is not too warm. However, once the crystallization process is complete, you can store creamed honey in the refrigerator if you prefer a firmer consistency.
No. Creamed honey and liquid honey are the same product in different forms. The main difference is the texture created by controlled crystallization.amed honey and regular are the same things in a different form.
Technically, both are crystallized honey. However, honey that crystallizes naturally often develops large crystals and a gritty texture. Creamed honey is made using tiny seed crystals to encourage a smooth, spreadable consistency.
You can use naturally crystallized honey as a starter if the crystals are very fine and smooth. Large, gritty crystals can be crushed with a mortar and pestle until smooth—but I’ve tried this and find it much easier to buy a good-quality creamed honey to use as starter.
Finally
Over the years, I have made thousands of containers of creamed honey at home. With good-quality honey, smooth seed crystals and the right temperature, you can make your own delicious spread too. Once you have mastered the basic recipe, experiment with different flavors—or just enjoy it by the spoonful. I won’t judge.
Did you like this recipe? Please leave a 5 star (⭐⭐⭐⭐⭐) rating in the recipe card below. And, don’t forget to follow me on Facebook and Pinterest.
Creamed Honey Recipe
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Read my disclosure.Equipment
- large bowl
Ingredients
- 7 pounds raw honey
- 1 pounds clover creamed honey
Instructions
- Measure your liquid honey and pour into a large bowl. Leave room to stir well later. You do not need a mixer but it is okay to use one on low speed if you wish. Your liquid honey should be slightly warm (just enough to work). But, not hot – it would melt your seed crystals!
- Using weight as a measurement: add the starter seeded honey – already creamed (1 pound) to regular liquid honey (7 pounds). I use the 1 – 7 ratios but you can use the 1-10 as the Dyce method if you wish. If you do not use enough starter, the end product will be grittier and not smooth.I like to use clover starter as it has a smooth texture.
- Your creamed honey starter may not be white. It may be darker. That's okay – the nectar source of the honey determines the color.Now, stir well to combine the seed and liquid well. Let it settle for a few minutes allowing air bubbles to escape.
- Now, pour the mixture into your desired containers and seal. Flat plastic containers (like deli cups) are good or a wide mouth mason. Remember, you have to be able to spoon it out!Your jar should not be too deep either. Fill it to the rim with a little headspace left.
- Now, you must be patient. Find a cool – not cold place to let the honey rest. A refrigerator is often too cold unless you have an extra one that you can have just barely running. A cool corner of the basement is a fine choice for most. In a couple of weeks (at this consistent cool temperature), your whipped honey should be ready to enjoy.
Notes
- did not use enough seed crystals
- your liquid honey was too hot and melted them
- the setting location temperature is too cold or too warm
- your honey is a type that resists crystallization
On recent trip to Spain, I think I saw more Creamed Honey in stores than Regular Honey. Chestnut Honey was incredible! Noticed that some local bee hives in the mountains had super walls about 3 or 4 inches thick unlike our thin walled supers. Queen excluders were NOT the size of the entire box, only a solid board with about a 6 inch by 6 inch area to let bees go back and forth. Inner cover was a piece of canvas. And hives were low to ground–not elevated at all.
this worked so smoothly! pardon the pun, but it really tastes wonderful and was easy except for waiting for it to be ready!
Thank you. It works well in most cases and be sure to use new fine texture starter from time to time to keep the crystals small!
Thanks for the recipe! I keep finding so many helpful tips on your site. The creamed honey was the best. I made a batch 1:7 and after two weeks it is fantastic. I took some of them and added things like coco powder, cinnamon, and a few other flavors. In our area we can’t sell flavored honeys at all. Thats ok, the family and friends will enjoy these treats!! Thanks for all your help!
That’s wonderful! I’m so glad you are enjoying it!
Our recent fall harvest in New England produced a dark, thick honey. After bottling, some of it has already solidified due to its heavy concentration/low moisture content. I’m thinking this may be the perfect starter?
If the crystals are smooth – not gritty to the tongue – it could be good starter.
When you add spices or dried fruit is there the possibility of spoiling? Also if you make flavored creamed honey, can you sell it or does it cross over into any regulations? I make many wax products along with my honey. I love making honey gift baskets, but I wouldn’t want to add flavored honey if there was a danger of spoilage.
With spices… not so much because they are dry. With dried fruit you should be okay as long as the honey used is not borderline high in moisture.
Quite by mistake I came across some canola pollinated honey that crystallized very quickly, and very smoothly. This honey would harden from liquid to butter like solid overnight. Would this work for seed?
I think it would!
We have been using your recipe for creamed honey with great success—thank-you! We are ready to move on to the next big step for us–flavored creamed honey. Can you share your recipes of what you add and the amount to creamed honey, please?
Thats wonderful news. When I add flavor I normally use dried fruit powder or something similar. Such as cinnamon or even chocolate cocoa powder YUM. How much is a bit subject to taste preference. I think is about the equivalent of 2 – 3 level teaspoons per 12 oz finished container.
Good Afternoon,
I’m giving your recipe a try! Thanks for putting it out there. Was this sentence supposed to say “Slightly warm”? Or should it b e warmer than slightly warm? I made it with it being slightly warm. 🙂
“Your liquid honey should not be slightly warm. But, not hot – it would melt your seed crystals! ”
Thanks,
Dee
Thank you so much – you did just right!
How many pounds of creamed honey will 60 pounds liquid honey make?
Roughly 60 pounds plus the amount of starter that you add. In my experience, it doesn’t really expand very much – just the texture changes.