Creamed Honey

If you love all things honey, it is time to learn how to make creamed honey at home. 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, my guide will help you transform raw honey in a delicious, creamy spread that is still honey but… different.

Homemade Creamed Honey Recipe

Creamed honey is simply honey that has undergone controlled crystallization. Yet, it is a unique and unusual product – and I find that people are always amazed at the taste. Contrary to the name, creamed honey does not contain any dairy products.

There is nothing special about crystallization. Almost all types of honey will crystallize or “become granulated over time.”

For making creamed honey at home, there are 2 primary methods:

• the raw method
• Dyce method – uses pasteurized honey for added safety.

I prefer the raw method of making creamed honey because I want to protect all the natural goodness and do not have any special food safety concerns in my family.

Honey

You can use any variety or type of honey but some varieties do crystallize faster (this means smoother crystals). Clover honey is a great choice. I would avoid those known to crystallize slowly – like Tupelo Honey.

Honestly, regular wildflower honey is usually the best choice. Use quality honey with an acceptable moisture percentage. If you store your honey correctly, you won’t really need to worry about this.

All honey has a water content – ideally around 19% or less. During crystallization, the water percentage will rise slightly – do not use honey with a borderline higher water content.

Starter or Seed Crystals

You also need some good starter or “seed crystals”. The best way to get them is to simply buy some spun honey at the grocery store. That is exactly what I do and it is worth the money. You only need a small amount.

Most commercial brands use clover honey and have a nice smooth creamy texture. These tiny crystals will be the starter that the rest of your liquid honey builds on.

If you have some honey that has already began to form crystals naturally, you could use it. Using a mortar and pestle to crush the large, gritty crystals to a smooth consistency, you have your seed crystals.

I tried this once – trust me – buy the seed starter. Making your own is a messy process.

Step by Step Process

1. Your liquid honey should be at room temperature and show no sign of crystallizing. Look for cloudiness or small granules in the jar. We want the honey to build on our smooth seed crystals.

If it is cold, you can slightly warm the liquid honey for easier stirring. But, do not overheat it. If it is “too warm” it will melt your seed crystals. Pour the liquid honey into a large pot, bowl or bucket with plenty of room to stir.

2. 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 the desired amount of seed crystals into your liquid honey. Stir, stir, stir, until mixed well. The seed crystals should be spread 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. 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 will have a delicious set spread.

Expert Tips

• Use starter or seed crystals that are fine and smooth. They should 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.
• If the creamed honey you make does not solidify – you likely have it at the wrong temperature. It must not be too cold or too warm – stay in the range.

Variations

You only need 2 ingredient 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.)

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 their creamed honey recipe. That’s really yummy! Even people who are not big honey fans seem to enjoy it.

FAQs

Final Thoughts

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.