Your New Favorite Breakfast – Creamed Honey

Give some honey a good whip this weekend, and you’ll end up with a new favorite breakfast spread.
By Tamara Novacoviç

Have you ever heard of creamed honey? My family owns a beekeeping farm and we use honey on daily basis. Having a beekeeping farm consumes almost all your time. Bees are extraordinary, hard-working creatures and at the same time request you to be the same if you want to benefit from their work and magical creations. And when you have eco-certification, like our farm does, it means mantaining the highest environmental standard possible. And here’s when we again come back to labor, hard labor. But even the slightest look at honey, product above all natural products makes it worth all the effort. Yes, very rewarding.

I put honey in coffee and tea, like to use it in sweets, basically, like to use it whenever and wherever.
Honey jar by honey jar and so came this creamy goodness. Creamed honey, also called whipped honey, spun honey, churned honey.  My dad made it a couple of days ago and my favorite breakfast was born. Well, actually bees made it, but dad creamed it. It is 100 % natural honey with no additives, only in different “state”. The procedure is quite simple and you can try it at home. Take some liquid honey and crystallized honey (1:1 or use less crystallized honey) and put it into your stand mixer, turn on low/medium speed and let it work its magic…for about 20 minutes. You will want to mix it a few more times (2-3 intervals). The more you mix it, the creamier and more stable it becomes. Its color becomes pale (almost white) and texture creamy. It has smooth spreadable consistency, which is very convenient if you like to eat your honey with a spoon and it also makes a great spread on (home made) bread, on top of butter, sprinkled with some cinnamon… Hello, my favorite breakfast.

Crystallization is a natural process and by whipping crystallized honey with honey in “normal” (liquid) state, you break up large crystals formed in crystallized honey and make its texture creamy and smooth. You will want to whip it until all the tiny crystals disappear. Keep it in jars at room temperature.



Tamara Novakoviç

Tamara Novakoviç

Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.

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89 Comments
    1. You need RAW honey to get crystallized honey.
      Just buy raw honey from a local TRUSTED beekeeper, one pound of honey should be about $10-$20.
      Make sure to ask the beekeeper if it is truly raw… it has not been heated or toyed with (they did not put anything in it), just filtered. so there is no beeswax in it.

      DO NOT BUY HONEY FROM STORES SUCH AS PUBLIX.
      Store bought honey is heated to such an extent that it kills all the enzymes ( the beneficial factor of honey)
      Its also cannot be crystallized because at that point the honey is artificial.

      Once you buy raw honey, just stick it in the fridge and overtime it should crystallize from the cold.
      you can tell that its crystallized because over time it becomes a lighter color and the air bubble can no longer move.

      Where does my source come from?
      My family has a beekeeping business. We have over 2000 hives all over central Florida from frostproof to Miami.
      We make our living off of beekeeping.

      If any of my information is wrong (which it cant possibly because I was raised with the bees) then keep in mind that I’m fourteen and I am just telling you what I know as a daughter of a large beekeeping incorporation.

      1. The only correction I would make is that you strain your honey not filter it. Filtering is when they heat it and truly remove all the good stuff. Straining is usually done with no heating and the honey still contains pollen, propolis, honeycomb and live enzymes.

  1. You have a honey farm??!! Lucky girl! When my honey crystallises, I nuke it in the microwave to turn it back into liquid. Now you’ve given me an alternative, and intriguing, suggestion. Only problem is I don’t have stand mixer (yet). :-(

    1. I have been told that if you nuke honey in a microwave it will kill off some of the benefiting properties. Try putting the honey in a pan of warm water, it will take a little longer but it works very well.

    2. Microwaving honey definitely alters it! Not recommended. Place in a water bath but keep the heat low to medium, not too hot.

      Another use that I have for honey is in making jams and jellies: substitute honey for the sugar!

    3. When honey crystallizes you should NEVER put it in the microwave it kills the enzymes and loses all the beneficial properties to it, it no longer can cure allergies.. you cant put it on your wounds to make it heal faster…. It loses everything to it… it’s no longer healthy for you.
      When raw honey crystallizes and you want to put it back into the liquid state; treat it like a baby bottle, just put a pot full of water on the stove and heat the water till its warm (not hot, but warm) then put the bottle with the crystallized honey in the water and check on it every once in a while so the water is not too hot.
      You can tell the honey is no longer crystallized when the airbubble in the water can shoot up to the top in seconds when you turn the bottle over.

      1. So I had to look it up to make sure nut you can microwave honey with out killing enzymes, you just need to keep the temp below 100. They recommend running it on low and stirring ever thirty seconds.

  2. Yes, we have a beekeeping farm :) A lot of people have it here in my country, it’s much more usual that for example in the States.
    We also heat honey to turn it back into liquid state, but this is another great way to use it, my personal favorite :)

  3. The creamed honey I bought has been left at room temperature but is too hard to spread on toast. Can I microwave it or heat it in warm water without killing off the beneficial stuff in the honey?
    I live in the southwest(very dry) so don’t know if this is the reason it’s not creamy or if I should return the product to the store. Thanks!

  4. Hi, I live in Sweden and I don’t know how to crystallize honey. Actually, they sell here honey in cream but it’s by far not the same.
    Another question, can I use a beater or a hand blender for the process?
    Thank you so much for your answer

  5. Creamed honey sounds like a great way to make my all natural facial mask. I’m going to try this. Thank you <3

  6. I just happened upon some local creamed honey at the farmers market this weekend and gave it a try this morning. How have I never heard of this stuff before! It is absolutely wonderful! It will now be a staple in my pantry. The only problem is I could easily eat way too much;)

  7. Very interesting! Can you add other ingredients, such as cinnamon or vanilla extract, or will it affect the final product?

  8. This is Wonderful to know and sounds absolutely delicious since I like anything creamy. Im gonna put my honey in the fridge right now and get it crystallized so that I can make this. Thank You.

  9. We cream or cystrallize our honey every year for 2 reasons.
    1, if the honey is not cystrallize it will harder. (depending on the type of honey) Forest honey doesn’t not crystallize.
    nothing wrong with hardened honey just doesn’t spread so well.
    2, once you have cystrallize the honey it will stay in this state for years.

    It takes us a long time to crystallize the honey. Every day 2 times a day for 10 mins at very low speed 60 rpm or lower for 5 to 20 days. Depending on the amount. Right now we are doing 35KG.
    I would never put honey in a microwave, but that’s up to you. If you warm honey above 37°C it will start to loose quality. So as Tamara says use a water bath below 37°C Hardened honey can be made liquid again with this method.
    Tip, when drinking tee or coffee, only add the honey after the temperature has dropped this way you will get the full benefit of the honey.
    The colour of the honey can tell you a lot about the plants used for the collection.

  10. How do I acquire crystallized honey? Can you purchase it or do I just stick raw honey in the refrigerator? How long will it take if I just put it in the refrigerator? This sounds like a great gift idea! Thanks so much!

  11. keep in mind that honey left to it’s own devices to crystallize may form large crystals and you get a grainy texture, not what you want. You really should probably use a purchased, high quality creamed honey to mix with your own honey to act as a guide for the crystals. Your honey will copy the creamed honey so you get a beautiful velvetey texture. From there you can always hold back some of your home creamed honey for your next batch :)

  12. A lot of the honey you buy at the grocery store has been flash heated and will not crystallize for a long time and some that has been adulterated and will not work. So find some real honey and leave it at room temps and it will crystallize if the moisture content is low like it should be it will not take to long. This is a normal state for some honeys. There are some honey types that will crystallize very fast even when its still in the comb. I have had supers that I was late getting them off the hives and could not get the honey out. So they get fed back to the bees. I get a lot of cat claw and mesquite honey and they will crystallize very fast with small crystals. That’s where they started with natural honeys that had small crystals mixed with other honeys that has been heated and all the crystals removed. you can add a small crystallized honey as seed crystals to other types of honey and the honey will crystallize with the same small crystals even though normally those honeys would create large crystals. So you really do not need a lot of seed crystals to get it started and if the moisture content is low it will thicken in just a few days or weeks depending on temps the honey is stored at. Using a blinder would brake up the large crystals but they would grow back in time so you might have to re blend it if lasted long enough. I like the flavor of most honeys in either state. Large crystals have there own unique flavor and texture. I really like comb honey that has large crystals in it. Makes a good crunchy treat…
    Ps if you don’t want your honey to crystallize and you have more than you can eat in a few weeks put it in the freezer and it will stop it from growing crystals and honey stored at cold temps will keep all there good enzymes and flavor for up to 35 years…

  13. Greetings from Delhi, India.
    Creamed Honey is something new and unheard of. I am going to give it a try and also going tell all my friends and relatives about it.
    Many thanks.

  14. it sounds like delicious!
    how long will it last supposing that I won’t eat it in a few days ;)
    I want to give it as Xmas gift to some friends…
    regards fron Italy.

  15. I grew up with whipped butter. My mom was a ‘foodie’ before the term was coined! She knew good food. It’s a weekend favorite: homemade buttermilk biscuits with salted butter. Yes, please!

  16. I have honey that is crystallized but it hasn’t become completely hardened. If I just mix it in the stand mixer for a while, will it still work?

  17. Ok. I have an idea for you. Maybe try making some cocktails with it. I guess Whip Cream Vodka or just use it to froth the cocktails.

  18. Hey Tamara!

    OH MY GOD what is this thing?!?!?!!?! U dont know how hard i worked to finally get some crystallized honey WITHOUT HAVING TO WAIT FOR IT TO CRYSTALLIZE!!!! never craved so bad for a recipe!! haha

    Just made some today!…awesome… just one question: how do u keep it? in the fridge? probably it will crystalize faster now with all the crystal particules blended right?

    anyways… we dont have sucha thing in Brazil so….. tell ur dad he is my hero!!! hahaha

    Cheers!

  19. Very intrigued by this recipe. Have never seen it in the store or on line. I am definitely giving it a try. Not sharing recipe though, I make jelly and jams and several types of liquors for gifts. I’m adding this to my list of homemade gifts. Thank you so much for sharing.

  20. Hola from Argentina! I would love to make this creamed honey. I have the ingredients, except I don’t have a stand mixer. What else can I use? I have one of those hand blenders and also a regular blenders. Would those work? I’ve never been so bummed to not have a piece of kitchen equipment… thanks!

  21. I have made something very similar with coconut oil and honey. It’s delicious and a great alternative to moo-milk.
    It also tastes awesome if you mix honey and (fresh) hazelnut butter.
    Just divine. I store it in the crisper section in my fridge, which keeps it from spoiling and becoming too soft (especially in the summer months).
    There is nothing more divine that a slice of fresh, warm bread and this stuff on top of it.
    Cheers.
    Have compassion and go vegetarian, please. :)

  22. Hi, I made the creamed honey but after some days the color turned from pale white to kind of crystalized honey color. Is that ok? or should it stay white?
    Thanks!

  23. This looks fantastic. I received some honey from my CSA (delivery from a farmer) last year and it has completely crystalized. Does honey go bad? I didn’t know if I should still use it or throw it away. Thanks for the great idea!!

  24. Hello! I would like to make spun honey & fruit jam. Need a receipe. I will be making in a large amount. It will be used for a fundraising project for a non-profit organization. Thanks for your help.

  25. Hi Tamara….we don’t have any crystalized honey …will just raw honey work? I have some in the mixer right now….we have 3 hives and really enjoy working with them and the honey is yummy!
    Thanks for your reply!

  26. You can also add cinnamon,lavender or your favorite herb to the creamed honey. I visited a honey booth at a farmers market in California where they sold creamed honey with all different kinds of spices added to it. The beekeeper and his wife told me that they put the crystallized in an industrial size mixer (they make huge amounts) and blend it for about 45 minutes and add the herbs. I did not sample any but it sounded great. I am going to whip up a batch!

  27. In a shop today I saw some apricot creamed honey; also some other fruits. Do you have any recipes for something like this?

  28. Creamed honey is wonderful and sooo smooth. I live in the US and the majority of honey sold here is NOT raw honey. The large box stores sell imported honey from China. If you can find a local raw honey beekeeper the better. I personally know a great one that has online sales and is doing a presale for their creamed honey now, EAST HILL HONEY CO. They are doing a kickstarter ( kickstarthoney.com) absolutely the best if you can’t make your own or unavailable in your area. Give them a try…. Natural flower sourced honey, creamed honey and soap …

  29. I live in Virginia (USA) and I have seven bee hives and I have been searching for an easy recipe for creamed honey!!!! I have some crystallized honey that I have let “set up” over the summer. I can not wait to try this!!! Thank you.

  30. First the making of creamed honey and post here are great. Maude when you mentioned coconut milk and honey are you referring to using it to sweeten home made coconut milk or a creamy mixture? I make my own soy, nut and coconut milk so just wondering.

  31. I live in the High Desert of Southern California. I believe that I can get raw honey, there is a local person who sells it. I hope to try and make this soon. I no longer have a stand mixer, so any suggestions on a different method. I have a food processor and a blender, will those work.?

  32. I am a beekeeper in Derbyshire UK,
    Love all the posts you have on creamed honey, however just wanted to point out that the crystallisation in the honey is generally from crops which the bees have foraged on for nectar such as brassica plant types like Oil seed Rape,and clover,this is completely natural process of the product.
    I have just had a lady raving over some creamed honey I gave her to try as she said she didn’t like honey at all, now she wants several jars for Christmas gifts, so tonight I am doing a 25 lb batch of top quality set honey into creamed honey.
    In a batch like this we sit it in a warm say 30′ position for a few days then scrape at it firmly and thinly across the top of the tub until it starts to change consistency , then it’s a laborious process with a giant honey paddle to soften it.
    The paddle looks like the ones builders use for mixing large tubs of plaster,haha,
    Each batch ever made is different as the nectars that are in the raw honey are never the same ones, this is the big difference from supermarket bought processed stuff which has been heat blasted to keep it looking clear and runny.and could be a blend from any country imported

  33. I’ve enjoyed reading all of the comments about creamed honey. My husband and I are from western Canada. We were nearly 20 before we knew honey came in a form other than creamed! Now living in the US, all of you have inspired us to make our own creamed honey like we had growing up. Thank you!

  34. Just stumbled across this… Add some Cinnamon for an additional health boost. I do 1 tablespoon cinnamon to every cup of honey. 2 tsp to 1 cup for my wake up tea with a squeeze of 1/4 wedge fresh lemon.

  35. Tamara –
    Thank you for this. I used to buy spun buckwheat honey in Canada and it was a favorite of mine. I cannot find it any more. This gives me something to try at home now, especially since I can find liquid buckwheat honey here in the States. :)

  36. I have been making “creamed” of “whipped honey” by using a starter in raw honey. It is wonderful.
    I wonder if you could do molasses like this ?

  37. My neighbor keeps bees and gave me some fresh raw honey. If I understand the above posts, I can simply put this in the mixer and hit ‘go’!? With raw honey I don’t need crystallized honey, too??

    1. I have converted liquid raw honey into whipped honey with no starter, but it takes quite a bit longer than if you use about one pound of whipped honey to 10 pounds of liquid honey. I just use a wooden spoon for stirring the mixture in a large food grade plastic bucket. The key is to be able to keep the mixture at about 57 degrees F during the process. Usually after about 3 days of stirring I can bottle the result and keep the jars in a chiller at as close to 57 degrees F as possible. The conversion to creamed or whipped honey takes from 3 to 10 days.

  38. What a wonderful tip! Would this work for all honey? We have some habenero honey that is beginning to crystallize. Would the peppers bits inhibit it from whipping?

    Thank you.

  39. I love creamed on on a waffle with fresh raspberries or walnuts on top. Its my favorite breakfast. I am no longer able to buy it but I am lucky enough to have local raw honey and have some right now beginning to crystalize. Does it have to be totally crystalized or can I whip it up now??? It’s still squeezable with pressure. Thank u, I’m so excited to make it myself and will let my local beekeepers know of your recipe.

  40. If you have trouble getting rid of the crystals, just keep whipping it. Sometimes it takes 2 weeks. I would turn on my mixer, whip the honey for 5 minutes, then turn it off, and repeat the procedure for about 5 times a day.

  41. I have some old, raw honey that crystallizes or goes hard and I have just been warming it in a double boiler but I would love it if I could get it to stabilize. Can I just whip it or do I need to add what you call liquid honey which I am assuming is the pasteurized honey that you buy in a store.
    Sherrie

  42. I have made creamed honey with my immersion blender. I had some honey that had solidified a bit so I warmed it with a water bath then poured it into a glass jar and blended it with my stick blender for a few minutes. The result was lovely creamy honey!

  43. do I need to let this sit for a few days. I tried this but it’s not hard like butter, it will still run out of container.

  44. Three years later, I stumbled on your wonderful recipe, which goes to show how enduring it really was!

    One question though; I am reading a lot of feedback from other articles that whipping or blending and generally introducing air into this mixture is a BAD IDEA. Especially for 20 Whole Minutes!!

    What do you think? Have you noticed any adversed changes to the Honey? What is the big deal?

  45. Hi, I’m curious, can you use it that way in lotions? Or does it lose it’s puffy state ater a couple of days. I wouldn’t want it to turn water after a while. Thank you it looks delicious.

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