Ever heard of creamed (or whipped) honey? Our family owns a beekeeping farm, and we use honey daily. Beekeeping is an all-consuming endeavor. Bees are industrious creatures, and to reap the rewards of their labor, you must be equally diligent. Our farm is eco-certified, which means we adhere to the strictest environmental standards. The hard work is demanding, but one look at honey, the pinnacle of natural products, makes it all worthwhile. Yes, it’s incredibly rewarding.
I enjoy honey in my coffee and tea and love using it in various sweet dishes.
Over time, we’ve produced jar after jar of this creamy delight. Creamed honey, also known as whipped, spun, or churned honey, has always been made by my father, and it is definitely my favorite breakfast treat. This 100% natural honey contains no additives; it’s simply honey in a different “state.” 
The process is straightforward, and you can easily replicate it at home. Start with equal parts liquid honey and crystallized honey—though you can use slightly less crystallized honey if needed. Place it in your stand mixer on a low to medium setting and let it mix for about 20 minutes, pausing to mix it manually a few times. The more you mix, the creamier and more stable it becomes. The honey will turn pale and creamy, with a smooth, spreadable consistency. It’s perfect for spooning directly or spreading on homemade bread with a bit of butter, cinnamon, or your favorite jam. The flavor is extraordinary, elevating it far above regular honey.
Crystallization is a natural process where crystals form in raw honey over time. By whipping crystallized honey back into a liquid state, you break up the large crystals, creating a creamy, smooth texture. Continue whipping until all small crystals are gone. Store your whipped honey in a mason jar or any old honey jar at room temperature with a tight lid. For an extra twist, consider adding flavors like sage or rosemary to your mix.
If you don’t have a jar of already crystallized honey at home, you’ll need to start by getting that done. This process takes time, but there are ways you can speed it up.
Now, if you already have crystallized honey, skip this step!
Step 1: How to Create Crystallized Honey at Home
- Start with high-quality raw honey. Raw honey crystallizes faster because it contains natural impurities like pollen grains.
- Pour the honey into a clean, dry container. A glass jar works best for even crystallization.
- Let the honey stand at room temperature in a cool place away from sunlight.
- Over time, the honey will naturally begin to crystallize. To speed up the process, introduce a small amount of already crystallized honey to seed the crystallization.
- Stir the honey occasionally to encourage even crystal growth. This method allows you to control the crystallization process and achieve the texture you prefer for your whipped honey recipe.
Now that you have your crystallized honey – you’re ready for the next step!
Step 2: How to Make Whipped Honey
Gather Your Ingredients:
Crystallized Honey:
This is honey that has naturally solidified over time. The crystals act as a seeding agent to give our whipped honey its creamy consistency. If you want to make crystallized honey, you can take liquid honey and add a couple of teaspoons of water into it – and then put it in the fridge for 1-2 weeks.
Liquid Honey:
Fresh honey in its liquid state.
Equipment:
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.
Blending Process:
Initial Blend:
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.
Blend Duration:
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.
Final Check:
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:
Serving Suggestions:
Your whipped honey is now ready to be slathered on toast, drizzled over pancakes, or stirred into warm beverages.
Storage:
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.
Creamed Honey – The Perfect Breakfast Spread
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Crystallized honey transformed into a luscious, smooth spread. Perfect for toast or pancakes!
Ingredients
- 1 cups (237 ml) crystallized honey
- 1 cups (237 ml) liquid honey
Instructions
- Blend a 1:1 ratio of crystallized and liquid honey in a blender or stand mixer for 20 minutes.
- Remove and blend again. Add more liquid honey if needed.
- Blend until the honey reaches a whipped cream-like consistency.
- Serve with toast or pancakes.
Notes
- For a smoother spread, use a high-speed blender and blend in intervals to prevent overheating.
- If your crystallized honey is very hard, gently warm it over low heat for a few minutes before blending.
- Store the creamed honey in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 60
- Sodium: 10
- Carbohydrates: 60
Frequently Asked Questions
What is creamed honey and how is it different from regular honey?
Creamed honey is honey that has been whipped and seeded with fine crystals so it sets into a smooth, spreadable texture. It tastes the same as liquid honey but holds its shape on toast or bread.
How long does it take for the honey to reach a creamed consistency?
After mixing in the seed honey, store it at a cool temperature and stir once daily. It typically takes 1 to 2 weeks to fully set into a thick, creamy spread.
What kind of honey works best for making creamed honey?
Raw, unfiltered honey works well because it crystallizes more readily. Avoid ultra-processed honey, which has had the natural pollen filtered out and may not set properly.
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?
Lily, I had the same question, and then I saw that on her website there’s a picture of the whisk attachment! http://bite-my-cake.blogspot.com/2012/02/kremasti-med-creamed-honey.html
I’ve run mine in my stand mixer for 20 minutes twice now and it’s still pretty gritty — I hope my crystals eventually go away. Hers looks so wonderful!
Same. I’m at 30 minutes now …
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!
which mixer attachment would you use to make this? paddle or whisk?
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.
Thank you so much for kind words, I am glad you find the recipe useful, hopefully you like it if you try!
greeting from Croatia :)
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.
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…
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 :)
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!
I never put honey in microwave either
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.
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.
Very interesting! Can you add other ingredients, such as cinnamon or vanilla extract, or will it affect the final product?
Can this be used in recipes that call for honey or does the texture change require some more thought?