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 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 ?
I’ve had it and you should definitely whip honey and molasses ?
I’m having a hard time getting the grainyness/crystals to disappear. Any suggestions?
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. :)
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.
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!
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
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.?
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.
In Russia cream honey is used for fraud. Make cream honey with simple varieties (sunflower, rapeseed), and is issued for the exclusive. Oh, and sell at a higher price.
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.
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 …
In a shop today I saw some apricot creamed honey; also some other fruits. Do you have any recipes for something like this?
this is a great idea! adding a flavor to it
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!
Hi,
yes you can use raw honey as well, I’m not sure it will end up as creamy, but it will work. Just make sure to whip it long enough
Can you use a hand held mixer instead of a stand mixer?
Absolutely!