Creamed Honey Recipe

Introduction

Creamed honey is a smooth, spreadable version of your favorite sweetener that melts effortlessly on your tongue. This simple recipe transforms crystallized and liquid raw honey into a luscious, buttery treat perfect for toast, tea, or baking.

Ingredients

• 2 cups crystallized raw honey
• 2 cups liquid raw honey

Instructions

1. Step 1: Add the crystallized honey to the bowl of your stand mixer. Using the whisk attachment, mix on medium-low speed (about speed 4 on a KitchenAid) for 5-7 minutes until the crystals become smaller and the texture smooths. Scrape down the bowl sides occasionally.
2. Step 2: Pour in the liquid honey and continue whipping, gradually increasing the speed to full. Whip for 10-15 minutes as the honey turns creamy in color and develops a smooth texture.
3. Step 3: Let the honey rest for 1 hour. Then whip it again for about 20 minutes. Repeat this creaming and resting cycle 2-3 times until the honey is pale cream-colored, silky smooth, and melts quickly on the tongue.
4. Step 4: While still warm from mixing, transfer the creamed honey into glass jars. Wide-mouth jars work best for easy scooping, but any jar you have will do.
5. Step 5: Allow the honey to set for up to 7 days to develop the best texture. It will firm up and become more butter-like as it cools in the jar.
6. Step 6: If bubbles or foam appear on the top after setting, simply scoop it off and discard or enjoy it as a tasty treat.

Tips & Variations

• Use raw honey for the best flavor and natural enzymes.
• Switch between a whisk or paddle attachment depending on your mixer for the smoothest texture.
• Try adding a pinch of cinnamon or vanilla before the final whipping cycle for a flavored variation.
• If you don’t have a stand mixer, an electric hand mixer can work but may require more time and effort.

Storage

Store creamed honey in an airtight glass jar at room temperature away from direct sunlight. It will keep for several months. If it hardens too much, gently warm the jar in a bowl of warm water and stir before using. Avoid refrigeration as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of crystallized honey?

No, granulated sugar will not cream like crystallized honey. The unique crystal structure of crystallized honey is essential for creating the smooth, spreadable texture.

How long does it take to make creamed honey?

The process takes about 1 hour of active mixing plus additional resting time. The best texture develops after setting for up to 7 days.

Creamed Honey Recipe

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Creamed honey is a smooth, spreadable honey made by whipping crystallized and liquid raw honey together, transforming the texture into a silky, pale cream-colored treat that melts in your mouth. This recipe details the process of mixing and resting raw honey to achieve the perfect creamy consistency.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 64 servings 1x
• Category: Spread
• Method: Blending
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Ingredients

• 2 cups crystallized raw honey
• 2 cups liquid raw honey

Instructions

1. Prepare crystallized honey: Add the crystallized honey to the bowl of your stand mixer. Using the whisk attachment, mix on medium-low speed (speed 4 on a KitchenAid) for 5-7 minutes until the honey’s texture changes and the crystals become smaller and smoother. Stop occasionally to scrape down the sides of the bowl.
2. Add liquid honey and whip: Pour in the liquid raw honey and continue whipping. Gradually increase the mixer speed to full, whipping the honey until it turns creamy in color and develops a smooth texture. This step takes approximately 10-15 minutes.
3. Rest and re-cream: Let the honey rest for 1 hour. After resting, cream the honey again for about 20 minutes. Repeat this process 2-3 times until the honey is completely smooth, pale cream in color, and has a silky mouthfeel that melts quickly on the tongue.
4. Jar the honey: While the honey is still warm and fluid from mixing, pour it into glass jars, preferably wide-mouth jars for easier access to the honey later.
5. Set and store: Although the honey can be used immediately, allow it to set for up to 7 days to develop the best texture. The honey will firm to a butter-like consistency as it cools and sets.
6. Optional foam removal: If bubbles or foam form on top of the honey after setting, you can scoop and discard them or enjoy the foam as it’s flavorful.

Notes

• Use a stand mixer with a whisk attachment for best results.
• Wide-mouth glass jars make scooping easier, but any jar will work.
• The resting and creaming cycles are essential for smooth texture.
• Stored creamed honey should be kept at room temperature and used within several weeks.
• Foam on top is harmless and optional to remove.

Keywords: creamed honey, whipped honey, spreadable honey, raw honey cream, honey recipe, crystallized honey