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Small jar of homemade creamed honey made using light colored honey image.

Creamed Honey Recipe

Charlotte Anderson @ Carolina Honeybees, LLC
This recipe uses the raw method to make your own creamed honey at home. With just a bit of effort and a little patience, you can have a delicious spreadable whipped honey product.
4.41 from 30 votes
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Prep Time 20 minutes
Set and Cool 14 days
Total Time 14 days 20 minutes
Course Snacks
Cuisine American
Servings 32 4 oz net wt
Calories 345 kcal

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Equipment

  • large bowl

Ingredients
  

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! 
    Pour raw honey into large bowl before adding starter image.
  • 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.
    Starter creamed honey in a small jar image.
  • 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. 
    Clump of grainy crystallized honey image.
  • 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.
    Wide mouth glass jar for creamed honey recipe image.
  • 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. 
    Small jars of creamed honey ready to use image.

Notes

If your product is not set after a few weeks the mostly like problems are:
  • 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
After the process is complete, storing in the refrigerator is fine and will not harm your product.

Nutrition

Serving: 14 oz net wtCalories: 345kcalCarbohydrates: 93.4gProtein: 0.3gSodium: 5mgPotassium: 59mgFiber: 0.2gSugar: 93.1gCalcium: 7mg
Keyword honey
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