Creamed Honey is an interesting method of preventing honey from crystallizing. The result of creaming honey provides a product that has certain benefits over liquid honey! With improved texture and spreadability this is something you will want to make again and again.
Try creamed honey on top of Homemade Yogurt, OR some Homemade Cottage Cheese.
If you like this recipe, you could try this Blueberry Flavored Creamed Honey.
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For so long we saw creamed honey for sale in the store and were always intrigued by it. We looked at the ingredients list and it had no cream in it at all, only honey. So, we decided to do some digging and we came up with something simple and special.
The right ratio of crystalized honey and liquid honey will give you the delightful result that you are looking for. There are different ratios that you can use to give you slightly different consistencies and mouth feel.
INGREDIENTS TO MAKE CREAMED HONEY:
You just need two ingredients! You may add flavorings to your creamed honey as well.
- Crystallized honey
- Liquid honey
- (Optional) Flavorings: Cinnamon, vanilla, blueberry syrup, cherry syrup, melted chocolate, maple flavor, almond flavor, peanut butter, and anything else you might think would be good.
HOW TO MAKE CREAMED HONEY:
- Begin by measuring out your crystallized honey.
- If your crystallized honey is crystallized in a container, sometimes it helps to cut the container open to be able access the honey since it will not pour.
- Mix 1 part crystallized honey to 1 part liquid honey.
- This means if you add 1 cup of crystallized honey, also add in 1 cup of liquid honey.
- Mix for 20 minutes on medium speed with a whisk attachment.
- You could also use a handheld mixer with the whisk attachments on it as well.
- After 20 minutes of mixing, you will see that your honey has taken on a lighter color and a frothy and light texture.
- Let it rest, covered, for 1 hour.
- As you can see, while it rests it lets go a lot of the bubbles that were trapped in the honey. This is not a bad thing.
- There is a lot of air trapped in the honey. Some of the bubbles will float to the top but you will still end up with creamed honey.
- After it has rested, whip it again at medium speed for another 20 minutes.
- Pack into jars and it will store indefinitely.
- Over the course of a few days, more bubbles will rise to the top and the honey will thicken. This is a normal part of the process.
HOW TO STORE CREAMED HONEY:
- Creamed honey is just like regular honey and will store indefinitely.
- You may store in the refrigerator. If you store in the fridge it will thicken up considerably.
- For the first few days after you pack creamed honey in the jars, there will be bubbles floating to the surface. This is a completely normal process.
FACTS ABOUT CREAMED HONEY:
- Creamed honey is the process of whipping crystallized honey and liquid honey together. The reason for this is when you whip it like this, the honey forms a lot of very small crystals.
- When the honey has many small crystals, it does not allow the honey to form large crystals. Large crystals in honey are what give it its solid and to some, undesirable quality of being hard and getting stuck in a container.
- Creamed honey was invented in 1935 as a method of controlling crystallization in honey.
- Creamed honey will never go bad.
Creamed Honey Recipe
Creamed Honey is an interesting method of preventing honey from crystallizing. The result of creaming honey provides a product that has certain benefits over liquid honey! With improved texture and spreadability this is something you will want to make again and again.
Ingredients
- 1 cup crystallized honey
- 1 cup liquid honey
Instructions
- Put crystallized honey and liquid honey into stand mixer bowl with whisk attachment. You may also use a bowl with a handheld mixer with a whisk attachment.
- Mix honey on medium speed for 20 minutes.
- Cover and let sit for 1 hour.
- Mix honey for an additional 20 minutes.
Notes
What creamed honey basically is, is making a whole bunch of small crystals in the honey so that they don't have room to grow into larger crystals. Larger crystals make honey solid and difficult to work with.
Creamed honey is effectively making it so that the honey never crystallizes.
Creamed honey is easier to spread and work with than virtually any other form of honey.
This product is the same as standard honey in taste and its ability to last indefinitely.
It is really hard to mess this recipe up because it is simply whipping honey.
You may add any number of flavors to this to make flavored creamed honey. But if the flavoring requires refrigeration, you may have to place your honey in the refrigerator so it doesn't go bad.
Some air bubbles will rise to the surface for days after you are done with it but this is a normal part of the process.
Nutrition Information:
Yield:
32Serving Size:
1 tablespoonAmount Per Serving: Calories: 64Total Fat: 0gCarbohydrates: 17gSugar: 17gProtein: 0.1g
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I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh
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