Creamed honey, also known as whipped or spun honey, is awesome! People ask us all the time about it, and once they try it, it is usually in the shopping cart straight away! So what is it? Well, it’s just crystalized honey, but the crystallization is forced. All raw honey will crystallize, because it’s basically sugar, and those crystals are rarely smooth and creamy. When we make creamed honey, we take steps to make sure the crystals are very small, which creates a consistency close to peanut butter. Creamed honey tastes exactly like honey, but it spreads and won’t spill.
Sound complicated? It’s not, and it’s something you can make yourself. I spent the weekend making batches of Sweet Sophia Creamed Wildflower Honey and Cinnamon Infused Creamed Wildflower Honey, and I documented the process…just for you!
You need 2 things to make creamed honey… Base Honey and Seed Honey. Seed honey is creamed honey that has the texture you want! When I first started making creamed honey, I used Trader Joes creamed honey because I really liked the texture. Now, I just keep using my own, because it is pretty much the best creamed honey IN THE WORLD.
This is how I make it, like any recipe, there are variations. So, here we go.
- Honey has to be heated to 140 degrees. This will remove the crystals that are already in the honey. Here I have 12 lbs of honey heating
- Once heated to 140 Degrees, take it off the heat and cool it down. I popped it in the fridge for a while. Honey has amazing heat capacity, and it takes a long time to cool. It is critical to cool the honey to below 100 degrees before you add the seed honey.
- Great! Three hours later the honey cooled enough to work with. Here is a pro tip…a Kitchenade Artisan 5 quart mixer bowl will hold about 7 lbs of honey. Anytime you work with honey, it is measured by weight. About the right ratio of honey to seed is 10:1, that is for 10 lbs of honey, use 1 lb of
- Time to math…I put 6 lbs into the mixing bowl, and it just so happens that my our creamed honey is in a 9 oz jar, and that is perfect! It doesn’t have to be exact; I have made it using a 8:1 ratio before and it came out just fine.
- Add your seed honey to the base. Creamed honey is thick, so you might want to nuke it for a few seconds, or even add some of the warm base to thin it out a bit. I already made Creamed Wildflower Honey so this batch is going to get Cinnamon. I use 1 Tablespoon of Saigon Cinnamon per pound of honey.
- Mix well. I only use the paddle mixer to keep the air bubbles down, and let the mixer run on its lowest setting for about 10 minutes. The key is to get the seed integrated completely with the base. I love the way our Wildflower Honey looks…like thick and rich caramel.
Now, what you have is a mix ready to set. Pour your honey into jars and let them sit in a cool place for about 2 weeks. The ideal temperature is 57 degrees (F), but I just put the jars in my garage since it’s winter. I think my garage is pretty chilly, but not too cold. It works. In the summer, I use a little dorm fridge, but it’s full of lotion right now, so the garage will have to do.
And that’s it. When your creamed honey sets, it will not run when you turn it upside down. It will be thick and spreadable and delicious.