Did you know it’s not difficult to make your own creamed honey at home? While it seems like a unique and special product, the process of turning liquid honey into a creamed honey is very simple. And in this tutorial, I’m going to show you how to make homemade creamed honey in just 5 minutes!
And better yet, I’ll show you how to make created honey without a seed starter!
The Difference Between Normal Honey and Creamed Honey
If you’ve never heard of or tasted creamed honey, let me walk you through the differences between liquid honey vs creamed.
- Creamed honey is white, instead of golden.
- Unlike liquid honey, creamed honey is thick and gooey.
- While liquid honey drips off of sandwiches and toast, creamed honey sticks to bread in a unique way.
- When it crystalizes, creamed honey forms tiny crystals while liquid honey forms large, chunky particles.
- Unlike liquid honey, creamed honey remains softer and spreadable.
How Is Creamed Honey Made?
There are two ways to make creamed honey. Most apiaries keep “honey seed” on hand. Beekeepers add fine honey crystals to jars and pails of honey, then let them sit in the perfect temperature range. As the honey crystalizes, it takes on the fine crystal form of the “seed.” And in this way, beekeepers can make creamed honey in mass.
And you can do this too, if you like.
But there’s a faster way!
If you have an electric kitchen blender, you can literally whip up creamed honey in a matter of minutes! Let me show you how to make your own creamed honey at home.
Ingredients and Tools You’ll Need
If your kitchen is equipped with basic tools, you probably have the equipment you need to make your own creamed honey at home. Here’s a quick list of the total ingredients and tools you’ll need.
- Raw honey, 24 oz or 68 gm
- Electric kitchen mixer with whisks
- A spatula
- Glass jar or container for storing creamed honey
Watch the Tutorial!
How to Make Your Own Creamed Honey
Creamed honey is so delicious, I can’t seem to keep my honey jars full! Perhaps my man’s sweet tooth has something to do with this? 😉
Once you see how easy it is to create and after you’ve spread your morning toast with this velvet-like substance, you’ll understand why people love creamed honey so much!
And it’s all natural.
Step 1: Measure Liquid Honey Into a Kitchen Mixer
The first step in creaming your honey is to measure it into an electric mixer. Personally, I use a Bosch in my kitchen, but a Kitchen Aid or even a hand held mixer will work.
Just make sure you set the dough hook aside and use wire whisks for the job!
When it comes to measuring in your honey, I recommend starting with approximately 2 C of liquid honey. And you don’t have to be exact in your measurements. You can approximate.
Step 2: Whip the Raw Honey for 5 Minutes
After adding honey to your mixer, turn it on to medium speed. Let the wire whisk/s whip the honey. As you watch, you’ll see the golden color change to a soft, creamy white.
But don’t stop when the color changes! Keep whipping it for about 5 minutes to ensure it’s well creamed and broken up so that when your honey crystalizes, it forms tiny crystals.
Step 3: Jar While Still Warm
Once 5 minutes have passed, I recommend jarring your honey immediately, while it’s still slightly warm from the friction of the whisks.
And here’s why: creamed honey is thicker than liquid honey and as it returns to room temperature, it will cling to your mixing bowl. Dealing with it immediately means there’s less mess and less honey left behind!
I like to keep mine in an antique pint or 500 ml jar with a wide mouth, but you can use whatever you prefer.
Note: you’ll notice in this photo that your creamed honey will be quite white after being whipped. But let it sit for about 24 hours and it will take on a golden undertone.
The only caution I would extend is to avoid putting it in a squeezable bottle. Remember, this stuff is thick and you’ll want a container you can dip into with a butter knife!
Step 4: Lid and Store Your Creamed Honey
Be sure to cover your creamed honey with a lid. If I’m making a small batch, I like to use a wide mouth glass lid that I set on the surface of my mason jar. Metal canning bands tend to get sticky and so, I avoid using them on my honey jar.
Creamed honey should be stored in the same manner you store liquid honey. You can leave it out at room temperature, place it in your pantry or keep it in a cold room.
I should also mention that about 24 hours after you’ve creamed your honey, you’ll find a white foam on the surface of your jar. This is what I call “honey foam” and it tastes amazing! I usually skim it off before putting my creamed honey into storage, simply because I love eating it fresh off a spoon.
And because I don’t want to share it with anyone else. 😉
Q & A About Creamed Honey
While learning how to make your own creamed honey at home is very simple, people do have questions! I’ve received several over the years and here are some of the basics you might be wondering about.
Does Creamed Honey Contain Cream?
If you’ve taken time to thoroughly read this tutorial, you already know the answer to this one! No, creamed honey doesn’t have any additives. It’s just plain honey in a whipped form.
Is Creamed Honey Still Raw Honey?
Yes, creamed honey is still raw and while the friction of the electric mixer might raise the temperature a tiny bit, it isn’t anything significant. I always recommend making creamed honey with the raw product.
Can I Make Creamed Honey from Crystalized Honey?
You can make creamed honey from liquid honey that has crystalized. But it takes longer to whip up in the mixer. Allow for about 20-25 minutes of mixing when working with crystalized honey.
How Long Will Creamed Honey Last?
Creamed honey is still raw honey in it’s natural form. As far as I know, it will also keep indefinitely. But you want to know something? If you love it as much as we do, you’ll have a hard time keeping it around! A year is the longest we’ve been able to keep a jar of it on the shelf.
What to Do If Creamed Honey Separates
As creamed honey sits in jars, you may notice a bit of separation in the bottom of your jar. If this occurs, there are a few ways to remedy the situation!
- Make sure you are using a raw, unpasteurized and pure honey (not just honey from the grocery store shelf).
- You can remove honey from the jar and whip it once again to incorporate the liquid.
- Ignore the problem, because it really doesn’t affect anything!
That’s How You Make Your Own Creamed Honey
It’s really that simple, folks. Creamed honey is a special treat that we like to keep on hand during the winter months. There’s something so luxurious about it. And it only takes a few minutes to whip out (pun intended!).
So go ahead and give it a try! Feel free to leave any questions or comments you might have below.
I'm Autumn. Join me in the simple cottage life and learn how to keep a traditional kitchen, garden and pantry!
I am a US citizen and have never had creamed honey. I would like to try it some day but unless I can find it in my local store… My daughter is keeping bees – 2023 is her first year. She has had success so perhaps I might try the suggestion by Amelia to use a drill. I have a whisk that I think I could fit into my drill. Worth a try though.
What I do use, however, is honey butter. I simply mix a bit of honey (to taste) into soften butter. Works great on toast and my grandson loves it on peanut butter sandwiches (NO DRIPS)!! I only make as much as I will use at the time so I don’t have left over honey butter.
Honey butter was a favorite on biscuits when I was a kid! So yummy! 🙂
I’m wondering what a honey seed is? If I have a jar of creamed honey that I’ve gotten locally can I take some and add it to liquid honey, and it will turn creamed if left? Like a starter
I’ve heard that you can, but I’ve never tried it personally!
Just a note before too many kitchen mixers are burnt out… I’m a commercial beekeeper and make and sell creamed honey. Readers should be aware that honey is a very dense substance, and using kitchen equipment to mix even a small amount will burn out most mixers. A high powered drill with mixer bit is best.
Also I think Tami’s comment about aeration and shelf life is not about the honey going “off”, but rather the creamed honey reverting back to its non-creamed form. This is true, if you rely on whipping rather than crystallisation to make creamed honey.
Just my two bobs’ worth! Otherwise great article 🙂
Hi Amelia!
Thanks for sharing your experience! I’ve never had issues with motors burning out when making creamed honey, either on my Bosch or even my cheap, handheld mixer.
But I’m definitely not commercial! I make it in small batches every year for household use only.
Also, I never had issues with whipped honey reverting back to its full liquid state. But once again, I only make it for us and we do generally use it up in 8-12 month’s time.
Thanks for sharing,
Autumn
I love creamed honey, I hardly ever buy liquid honey. Thanks for sharing how to cream it, I can’t wait to try it.
So happy to share the knowledge! Good luck, Irene!
Can you flavor it? I had some lemon creamed honey from an apple orchard. Unfortunately, they were out when I went to get some last weekend. What other flavors would you suggest? I also like lavender.
I know people who add quality essential oils to their honey for unique flavors, but I’ve never personally done this before. I guess I just like plain honey! 🙂
Thank you for sharing recipe. It’s awesome!!
I put creamed honey in my coffee every morning.
The honey has fewer cane sugar carbs and it helps
Me with my diabetics.
I’m adding on to my own comment.
to get the best results you should use local honey.
Hello 🙂 I tried your recipe and it is delicious. However I’m noticing it seems to be separating into 3 layers. The foam on top, creamed honey in the middle and regular looking honey on the bottom.i have it in a jar on the counter. Was I supposed to refrigerate it? If you could offer me any advice I’d sure appreciate it.
Hey Danni! I’m not sure what to tell you. I’ve never had it separate before! I wonder if you’re working with raw honey?
I’ve always bought the creamed honey at the grocery store…now I can make my own!! Thank you for the great idea!!
Incorporating oxygen into the honey by whipping will significantly shorten the shelf life.
Tami, I have never heard this before. Where I live in Western Canada, creamed honey is as common as liquid honey, both on the grocery store shelves and from local bee keepers. If left unpasteurized, both liquid and creamed honey will eventually crystallize. If your above statement is true, I would dearly love to know where you found this information! I have never heard this before and if its true, would like to edit and include it in the blog post.
Honey will not go bad. Bacteria cannot grow in honey. If the raw honey crystalizes, just place it in warm water and it will return to the liquid state. Don’t really know what she meant by shelf life since honey doesn’t spoil. Creamed honey is just crystalized honey. (smaller crystals).
There is bacteria and spores that can grow in honey and even kill, But mixing bacteria in is not the worry in this case. Moister in the air can make the honey bad and ferment . Honey stays good below a moister content of 18% wich also depends what kind of honey it is , but above the 18% moister content the honey can go bad and ferment . By mixing honey with air that contains moister fill lower the shelf life of honey 🍯.
Honey is the ONLY food product that will NEVER go bad, spoil, or has a “shelf-life”. This is a scientific fact!
No, honey lasts forever if not consumed.
Just tried this. The honey seems to have a milder taste after creaming.
Interesting observation Michele! I had not noticed this. Now I’ll have to go do some taste comparisons!