Creamed Honey Recipe
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.
- 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
Ingredients
- 2 cups crystallized raw honey
- 2 cups liquid raw honey
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/creamed-honey-recipe/
