Give some honey a good whip this weekend, and you’ll end up with a new favorite breakfast spread. A culinary hack so easy you’d think you’d already know it.
Have you ever heard of creamed (or whipped) 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 maintaining 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, top with blueberry, blackberry, jellies or jams… The flavor is incredible, and it kicks any regular honey up to another level. 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 a mason jar (or an old jar of honey) at room temperature with a tight lid. You can also add additional flavorings like sage or rosemary to the mix.
Step by Step Guide to Making Whipped Honey
Gather Your Ingredients:
This is honey that has naturally solidified over time. The crystals act as a seeding agent to give our whipped honey its creamy consistency.
Fresh honey in its liquid state.
Ensure your blender or stand mixer and its attachments are clean and dry. If you’re using a stand mixer, a whisk attachment works best.
Start by adding the crystallized honey and liquid honey to the blender or stand mixer bowl.
For the initial blend, mix the two types of honey on medium speed. This helps incorporate air into the mixture and begins the process of breaking down the crystallized honey’s structure.
Continue blending or mixing for about 20 minutes. This duration might sound long, but it’s essential for achieving that ultra-creamy texture.
Stop the mixer or blender occasionally to scrape down the sides, ensuring all honey is well-mixed.
Re-evaluate & Blend Again:
Once the initial 20 minutes is up, check the honey’s consistency. It should be thicker and creamier, but not quite at its final state.
Blend again, and as you do, consider adding a bit more liquid honey if you feel the mixture is too thick. The addition of liquid honey can help achieve that velvety whipped cream consistency.
The whipped honey is ready when it holds its shape and has a consistency similar to whipped cream. The color might be paler than the original honeys due to the inclusion of air.
Serving & Storing:
Your whipped honey is now ready to be slathered on toast, drizzled over pancakes, or stirred into warm beverages.
Store your whipped honey in a sealed container at room temperature. It will maintain its creamy texture for weeks, and the crystallization process ensures it won’t return to a liquid state quickly.
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.