It is simple to make creamed honey at home, a thick, spreadable honey. The best part is that honey is the only ingredient you need.

You can use “seed” honey or crystallized honey to make creamed honey in a variety of ways.

What is creamed honey?

Creamed honey is honey crystallized with incredibly tiny crystals, also known as whipped honey, spun honey, and churned honey.

The tendency of raw honey to crystallize over time is one of its traits. Some raw honey crystallizes rapidly, while others take a year or longer. The rate at which raw honey crystallizes depends on a number of factors. Whether the honey has been filtered or not, as well as the temperatures it has been exposed to both before and after harvesting, are a few of these variables.

Pasteurized honey cannot be used to make creamed honey; only raw honey can be used. At your nearby farmer’s market, you should be able to find raw honey. If not, get in touch with the county extension office and inquire if any beekeepers are close by.

The difference between creamed honey and regular honey

The texture is the only distinction between honey that has been creamed and honey that has not. To be clear, creamed honey contains no dairy products; nothing is added to make it creamier.

The tiny glucose crystals are what give creamed honey its creamy texture. Regular honey can be transformed into creamed honey by breaking up large crystals and manipulating the atmosphere to promote crystallization.

How to make creamed honey at home

The process of making creamed honey in a commercial setting can take up to a week, and the temperature is controlled. Most of us don’t have much time to watch over the temperature and honey for a week. This implies that creamed honey made at home could not be as creamy as honey from a jar. However, don’t let that discourage you; simply modify your expectations.

Making creamed honey with “seed” honey

Starting with commercially produced creamed honey and using that to “seed” raw honey is one approach to making creamed honey at home. In most supermarket stores, creamed honey can be found next to liquid honey.

One part creamed honey to ten parts liquid raw honey is the suggested ratio. Mix the liquid honey with the creamed honey, then place it in a cool location (the ideal temperature is 50F). The liquid honey will eventually start to crystallize with tiny crystals if you mix the seeded honey every day for the next few days.

Some of the honey in this jar, once it has fully crystallized, can be used as the seed honey for the subsequent jar of creamed honey. You will not ever need to purchase creamed honey once you do it this way.

If you want this recipe to work, you must use liquid honey that is not crystallizing. The honey that has been creamed will not be smooth if it has big crystals. Warming honey will help it re-crystallize if it is the only honey you have and it is starting to crystallize.

Making creamed honey with crystalized honey

Due to the size of the crystals that form when honey naturally crystallizes, the texture of crystallized honey is slightly rough. You can disassemble the crystals and use the pieces to create creamed honey.

For this task, the paddle attachment can also be used, but I prefer to use my stand mixer with the whisk attachment. While creamed honey is also referred to as whipped honey, this is a misnomer because the honey is not actually whipped. In the end product, there should not be any air.

Just to make the crystals smaller, the mixer breaks them apart. As an alternative, you might dry the honey and crush the crystals with a mortar and pestle. A stand mixer is simply a lot simpler, in my opinion.

One cup of crystallized honey should be added to a stand mixer fitted with the appropriate attachment, and the mixer should be set to medium speed to create creamed honey. If you wish to produce more creamed honey, you can increase the amount of liquid honey by up to 1 cup. Spend 20 minutes blending the honey.

The honey will start to change color, becoming a very pale, milky white.

Switch off the mixer and place a fresh kitchen towel over it. Let the honey sit for a few hours before stirring it once more for 20 minutes. I prefer to repeat this three or four times before putting the honey in a jar.

You should store the creamed honey in a clean, dry jar after it has been prepared. Wide-mouthed short canning jars are my preferred choice. Place for a minimum of two weeks in the refrigerator.

How to store homemade creamed honey

No matter how you prepare the homemade creamed honey, there is a chance that it will separate over time, especially if your environment is heated. I prefer to keep creamed honey in the refrigerator because of this.

The creamed honey will separate if it does, and the whipped, creamy white honey will rise to the top. Either swirl it in or re-mix it in the mixer are options.

Creamed honey is simply raw honey that has crystallized; as a result, it does not go bad and can be kept for years in the refrigerator or at room temperature. However, if the honey is exposed to too much moisture, it will begin to ferment, which does not necessarily spoil it but does alter the flavor. You can always make mead or fermented honey and garlic with the fermenting honey if that happens.

Using creamed honey

Creamed honey can be added to beverages or baked goods, but because it spreads readily and is thick, it is ideal for sprinkling on crackers, pastries, and biscuits.

FAQ

Is creamed honey the same as whipped honey?

There are several names for whipped honey; thus, it will be useful to understand the following: The terms “whipped honey,” “creamed honey,” and “spun honey” all refer to the same substance. These words describe how raw honey is transformed into thick, whipped honey by a churning (and cooling) process.

Does creamed honey spoil?

However, if you store your jar of creamed honey in the fridge, it will continue to have a consistency that is thick and solid, much like peanut butter. Creamed Honey can be kept anywhere and will not expire; thus, there is no right or wrong way to keep it.

How long will creamed honey last?

Due to its distinct chemical makeup, it is one of the few goods in the world that is always good. It is exceedingly difficult for bacteria to grow in honey since it has a very low water content (often less than 18%) and a moderately high acidity level. Honey will not go bad if bacteria can’t grow in it.

Which is better, creamed or raw honey?

Regarding the health advantages of raw honey versus creamed honey, they will be very comparable, but the raw honey will retain a little bit more of the natural hive components because there has been less filtration. The raw product will probably have a marginally bigger impact on overall health as a result, though.

How do you keep creamed honey soft?

The result of this procedure is that the honey is exceedingly hard when it ships. Placing the tub above your stove or in a warmer part of your home will aid in the process of softening the honey if you’d like. The product might not soften up right away, giving you the creamy consistency, you’re used to!

Is creamed honey good for your throat?

Since honey coats the throat and reduces inflammation and bacteria, its antibacterial characteristics make it a wonderful remedy for sore throats and coughs (most effective when taken alone)

Is creamed honey good for diabetics?

In general, there is no benefit to using honey in place of sugar when following a diabetes diet plan. Your blood sugar level will be impacted by both honey and sugar.

How long does it take creamed honey to set?

The honey should rest for at least 12 hours after being placed in the pot with the lid on. The seeding process will start at this point when more bubbles start to rise to the surface. The seed honey contains tiny sugar crystals that will eventually aid in the growth of even more tiny crystals.

Why is my creamed honey separating?

Honey naturally has an unstable solution because it contains such high amounts of glucose and fructose. Small crystals are formed as a result of the glucose and water separating over time. Honey has become crystallized when the crystals spread throughout it and alter its texture.

What consistency should creamed honey be?

Honey that has been treated to prevent crystallization is known as creamed honey. It has a lighter color than liquid honey of the same flower kind and is also referred to as honey fondant. It has a smooth, spreadable consistency.

In 1935, a process for making creamed honey was patented for the first time; since then, more processes have been developed.