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.
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!
What if you don’t have crystallized honey? Can you use raw honey instead?
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.
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!!
honey can’t go bad, crystallization is normal process. Just reheat the jar with crystallized honey in a pot of boiling water, until honey gets liquid again
Hi,
yes, that is fine, just mix it a bit when it turns like that
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!
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. :)
Wats crystallised honey?
Can we make this from honey we get in bottles such as laganese???
Thanks
From Pakistan
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!
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.
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!
I’m Australian and you can readily buy creamed honey in the suermarket. It’s delicious!!!!
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.
Do you have to combine crystallized honey or can you just use honey?
Is it just a way to use any crystallized honey.