If you love all things honey, it is time to learn how to make creamed honey at home. While it may seem magical – controlled crystallization results in a delicious spreadable delight. You hear it described with different names: creamed honey, whipped honey, spun honey its all the same. Join me on a journey into the world of creamed honey and learn everything you need to know to make your own.
Whether you are a beekeeper or simply an enthusiast for all things honey, this guide will help you transform raw honey in a delicious, creamy spread.
How You Can Make Creamed Honey
This is such a unique and unusual product – everyone should try making it at least once. Creamed honey is a simply honey that has undergone controlled crystallization.
The result is a smooth, spreadable texture that has a unique flavor. Despite the name, creamed honey does not contain any dairy product.
Almost all types of honey will crystallize or “become granulated over time.” But, when this happens naturally you have large gritty crystals – not so appealing. We can use this natural process to our advantage.
When you make your own creamed honey – there are two different methods commonly used:
- raw method
- dyce method
The Dyce Method -(developed by Elton Dyce in the mid 1930’s) uses pasteurized honey instead of raw. The process of pasteurization uses high heat to kill any yeast that might be present in raw honey.
Why use pasteurized honey? The heat does kill some beneficial properties of raw honey. All raw foods have some chance of contamination or bacteria.
This matters to people who have compromised immune systems more than regular healthy adults. Naturally, for commercial enterprises – using pasteurized honey cuts down on risks of spoilage.
You only need a few items to make your own creamed or spun honey.
- quality honey
- starter crystals
You can use any variety of honey to make your own creamed honey – except those known to crystallize slowly – Tupelo. Regular wildflower is usually the best choice.
Use quality honey. All honey has a water content. The average moisture content of ripe honey is around 19%. During crystallization, the water content will rise slightly.
If the honey you are using already has a borderline higher water content – you could end up with fermentation. This is not good unless you are trying to make mead.
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Choosing Seed Crystals
The easiest way to make top quality creamed honey is to buy good starter or “seed crystals”. How do you do that? It is easy – simply buy some creamed honey at the grocery store.
Clover honey is known to be a good choice for starter. Most commercial brands will have nice smooth creamy texture.
These tiny crystals will be the starter that the rest of your liquid honey builds on. This seeded honey will be whisked into the larger amount that you want to set up.
Another option is to let a small amount honey you have form crystals naturally. Then, use a mortar and pestle to crush the large, gritty crystals to small crystals.
I tried this once – trust me – buy the clover starter honey for a seed starter. Making your own starter is a messy process.
I prefer the raw method for making creamed honey at home. Instead of pasteurized, I use raw unprocessed honey to retain all the natural goodness of this gift from the hive.
1. Choose pure honey that is room temperature and shows no signs of crystallizing. We are working with raw honey and do not want to damage it.
Cold honey is hard to stir. You can slightly warm it to make it easier to stir but avoid over-heating – it should not be “too warm” or it will melt your seed crystals. Safest best is to sit the sealed jar of honey in a warm place before you begin.
2. It is time to add the seed crystals into the liquid honey. The mix should be 10% seed crystals to 90% honey. (Personally, I prefer a 1:7 ratio and use a bit more seed starter.)
The finer the grains in your seed crystals, the better the end product will likely be. Clover honey usually makes a great starter.
Other types of honey can be used but it your starter crystals feel gritty on the tongue – so will your homemade creamed honey.
3. Mix the desired amount of seed crystals into your liquid honey. Mix well to disperse the seed crystals throughout the entire mixture.
You can use a stand mixer or blender if desired-but a big spoon will do the job for small batches. In spite of the term, “whipped honey” – it is not necessary to use a whip attachment or special equipment.
If you do use a mixer, medium speed is sufficient. It is common for some foam to appear on the surface, skim this off with a rubber spatula.
4. Pour the mixture into smaller containers and and add a lid. Let rest in a cool place (not the refrigerator) for a few weeks.
Waiting is the hard part. The ideal temperature for setting up creamed honey is 50-57° F (14 C). Within a week or 2, the process should be complete and you will have a delicious set spread.
Use seed crystals that are fine and smooth – do not feel grainy on your tongue. Do not heat your liquid honey too much or it will dissolve your crystals. The less crystals you use – the longer it will take to finish your homemade creamed honey.
Variations – Adding Flavor
If you want to get really creative, add a bit of powdered cinnamon or cocoa powder to your seeded honey mixture before pouring it into containers. (Hint- you can also use cinnamon to make some awesome Cinnamon Honey Butter too.)
Chocolate creamed honey is very popular. Also, vanilla flavoring or various herbs can be included. Avoid any additive that is not dry as this may increase the moisture content of your end product.
Some people enjoy adding dried fruit etc to the recipe. That’s really yummy! Even people who are not big honey fans seem to enjoy it.
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.
But, a slightly warmer location will help maintain the spreadable consistency. The kitchen counter is fine as long as the room temperature is below 75 °F.
It will revert back to liquid when exposed to heat – but still be safe to eat. And no, it will not crystallize back to the best consistency on its own.
Benefits of Creamed Honey
There are several reasons people enjoy creamed honey. The benefits include:
- it is less messy and does not drip
- the flavor is a bit different than raw liquid honey – milder
- may be easier to measure by spooning out the correct amount
Creamed Honey Uses
Creamed honey can be substituted for liquid honey in making baked goods and more. It is also delicious as a spread on toast or bagels.
The flavor of spun honey is a bit different that regular because it is more dense. Because of the solid consistency, it is easier to use, especially for kids-resulting in less mess.
You can also mix it with other spreads for a unique flavor. When combined with my homemade honey apple butter – it gives you a sweet spread with an unusual texture.
Just like regular honey, creamed honey will not go bad –unless, the water content is high. If you make it using honey with a borderline high water content – you may have fermentation.
Refrigeration is not required as long as the room temperatures are not too warm (above 80°F). But, you can store creamed honey in the refrigerator to keep it in a firm state.
No, both creamed honey and regular are the same things in a different form.
As the crystallization process continues, the honey will reach a level of stability. At that point, it is as thick as it will get. It is common for the color to change to a lighter shade but that is relevant to the variety of honey used for the recipe.
Like any good pure honey, it will last indefinitely if protected from moisture.
Technically, yes. But, honey that crystallized naturally without starter is often gritty and unappealing. It is rather easy to decrystallize honey back to liquid.
The terms whipped honey, spun honey and creamed honey all mean the same thing. It is honey that has changed form under controlled crystallization.
Over the years, I have made thousands of containers of creamed honey at home. Now you can too. All you need is honey, seed crystals, a cool storage space and a bit of patience – while you wait for the magic to happen. Now, while you have that jar of honey handy, put to to good use – whip up a Honey Bee Latte to go with your scones.
Creamed Honey Recipe
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.Read my disclosure.
- large bowl
- 7 pounds raw honey
- 1 pounds clover creamed honey
- 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.
- 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