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.
Where or how do you get crystallized honey?
Does today’s creamed honey still contain all the good nutrients? Does it mean that it’s oasruruzed? I bought some creamed honey from Trader Joe’s and it said “Unheated and unfiltered”….
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.
How long can the honey be stored in this form. Does it ever change its state over time.
Just found your blog and I have been eating honey ALL MY LIFE but never knew you could do this!! Thank you so much for sharing
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?
Hey can you drink it with your tea as well? or is it better suited as a spread??
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.
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!
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
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.
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.
Yes, it has to be completely crystalized
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.
I just wanted to say you’re beautiful
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??
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.