Creamed honey sounds delightful, doesn’t it?! At first glance, the lightness of color might cause one to think it has additives. Guess again! It’s nothing but raw honey in a different (and often more useful) form.
Creamed honey has been so vigorously beaten or mixed that the crystals break down into very fine pieces. The end result is a velvet-like substance. Instead of dripping everywhere as honey does in its normal liquid state, creamed honey thicker, lighter in color and clings to bread-and-butter. It won’t drip out of your sandwich so quickly!
Unlike honey in its original state, creamed honey will take much longer to crystallize. And unless made in voluminous amounts, I’ll bet it won’t last long enough to undergo that process!
How to Make Creamed Honey
To make creamed honey, you’ll need the following:
- 1 C raw liquid honey (you can use crystallized but the process will take 30+ minutes)
- a mixer with whisk wire whips
- glass jar for storing your creamed honey
Directions: place the 1 C of raw liquid honey into the mixer (ideally a Bosch). If the only available tool is a hand-held mixer, that will work as well!
Mix It for 5 Minutes
Place wire whisk on mixer and turn to medium high. Let it run for 5 minutes. Honey will change from golden red to a golden white. Sample. If you can still feel crystals in the texture, mix for another 1-2 minutes. It’s ready when smooth and creamy, without any graininess.
Store It In A Glass Jar
Remove wire whisks and use a spatula to scrape every last bit of creamed honey from the bowl. Pour the goods into a decorative glass jar and cover with a lid.
Over the next 24 hours your creamed honey will develop a thin-but-fluffy white layer over the surface, resembling beaten egg whites.
This can be skimmed off and eaten. It’s unlike anything you’ve ever tasted, as if you were eating a cloud of honey! If perchance you don’t like honey clouds, it can be left intact and spread on your bread, muffins or anything else you dream up for a taste of this goodness!
Post was submitted to the Homestead Blog Hop!
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.
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!