Creamed Honey

We fell in love with beekeeping almost by accident – starting with two hives that quickly grew into six thriving colonies on our homestead. Each season, we find ourselves blessed with an abundance of golden honey, far more than our family could ever drizzle over morning toast or stir into evening tea.

While we love traditional extracted honey, we’ve discovered that creamed honey has become a favorite among our family and friends. Its smooth, spreadable texture and delicate mouthfeel make it completely irresistible. After much experimentation (and yes, quite a few sticky failures), we’ve perfected our method of making creamed honey at home.

This creamed honey recipe is dedicated to good problems.

What Is Creamed Honey?

Creamed honey, also known as whipped honey, spun honey, or set honey, is a controlled crystallization of raw honey that results in a smooth, spreadable consistency.

Unlike regular liquid honey that can develop unpredictably large, gritty crystals, creamed honey is filled with tiny crystals that create a silky, butter-like texture that melts on your tongue.

Many people prefer creamed honey over liquid honey because it’s less messy, easier to spread, and maintains a stable consistency over time. My husband also prefers whipped honey stirred into his coffee more than regular raw honey!

Key Ingredients

Creamed or Crystallized Honey: This is the most important part of the recipe! This hard, gritty honey is transformed into a spread with a creamy texture and more subtle taste.

Raw Liquid Honey: Liquid honey helps to smooth out the texture and adds bulk to the recipe.

How To Make Creamed Honey

Gather Honey

1. You’ll need equal parts of crystallized honey and raw liquid honey for this recipe. For the batch in these photos, I am using a 1kg jar of crystallized honey and a 1kg jar of liquid honey.

Cream The Honey

1. Add the crystallized honey to the bowl of your stand mixer. Using the whisk attachment, mix the honey on medium-low speed (4 on a KitchenAid) for 5-7 minutes, or until the texture has changed and the crystals are smaller and smoother. Stop to scrape the sides from time to time.
2. Pour in the liquid honey and continue whipping, gradually increasing the speed to full speed as they honey turns creamy in color and takes on a smooth texture. This stage should take about 10-15 minutes.
3. Rest the honey 1 hour. Cream the honey again, for about 20 minutes. I find it usually takes 2-3 cycles before the honey is completely smooth. You’ll know the honey ready when there are no longer large or small crystals of sugar, it should be silky smooth and melt on your tongue.

Jar The Honey

1. While the honey is still warm from the mixing process, pour it into a glass jar or jars. I like to use wide mouth jars because it’s easier to get the last little bit out of the bottom of the jar, but use what you’ve got!
2. You can use the honey right away, but if I recommend allowing the honey to set for up to 7 days for best texture before using. The honey will firm up and take on a more butter like consistency as it cools and sets in the storage container.
3. If you notice bubbles or foam on the top of the jars after the honey has set, you can scoop it off and discard, or just eat it – it’s so good!

Batch + Storage

Batch

Because I enjoy the process of making creamed honey, I usually only whip up a couple jars at a time, though you could whip up as much as your mixer can handle. Larger batches take longer to whip – so be aware of that.

Storage

Your homemade creamed honey can be stored at room temperature or in a cool place – because the honey is already crystallized it should maintain its consistency well in long term storage or your cold room.

We always keep a jar of creamed honey in the pantry for easy access to that whipped deliciousness!

How Is Creamed Honey Made?

Commercial Production With Seed Honey

Large-scale apiaries use a highly controlled process called the Dyce Method to produce creamed honey. This process starts with what beekeepers call “seed honey” – a portion of previously made creamed honey with ideal crystal structure.

The apiary first heats raw honey to about 120°F to dissolve any existing crystals, then after straining and cooling the honey to around 60°F, they mix in approximately 10% seed honey. This mixture is then placed in a temperature-controlled environment that maintains a steady 57°F , which promotes the formation of extremely fine crystals over about a week.

Home Production Through Whipping

Home cooks take a different approach, using crystallized honey as their starting point.

Using a stand mixer or powerful hand mixer, the crystallized honey is whipped with liquid honey at medium speed for 15-20 minutes. This mechanical action breaks down large crystals into smaller ones while incorporating tiny air bubbles that contribute to the final texture.

Both methods can produce high-quality creamed honey, but they serve different purposes. Commercial production ensures consistency across large volumes by controlling the crystallization process, while home production allows for more experimentation and customization. Some small-scale beekeepers combine elements of both methods, using seed honey but processing it with home equipment to achieve a balance between consistency and artisanal quality.

Recommended Equipment

Mason jars: I am a self proclaimed jar lady, and every time Bernardin or Ball comes out with a limited edition jar I am forced to buy it. I have a great eclectic collection of mason jars and I use them for all sorts of recipes, from canning, to storing dehydrated goods, to making creme brulee. Mason jars are excellent from a food storage perspective because they can easily be sterilized, the lids are easily replaceable and inexpensive.

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