Creamed Honey Recipe
This easy homemade creamed honey recipe transforms regular liquid honey into a smooth, creamy, and spreadable treat. With just a few simple steps, you’ll create a luxurious creamed honey perfect for spreading on toast, sweetening tea, or adding to baked goods.
Ingredients
- 2 cups crystallized raw honey
- 2 cups liquid raw honey
Instructions
- 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.
- 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.
- 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. The creamed honey is ready when it’s pale cream in color, has a silky smooth mouthfeel, and melts on your tongue in seconds.
- 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!
- You can use the honey right away, but 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.
- 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!
Notes
Expert Tips:
- If all of your honey has crystallized, gently melting half of it creates the liquid portion needed to maintain the proper ratio for smooth creamed honey. Warm your honey in a glass jar in a water bath set between 95 -100f to melt the sugar crystals and return the honey to liquid form. This temperature is no hotter than the bees in the hive, so the melted honey is still considered raw.
- I always recommend using local raw honey whenever possible. You can source high quality local honey at farmers markets or from beekeepers in the area.
- It’s a good idea to ensure that you’ve serviced your stand mixer before making whipped honey, as it will be running at a high speed for an extended period of time.
- The whipping and resting process helps to dissolve sugar crystals as well as keep your mixer happy! I prefer to whip and wait than to whip for a long duration.
- If you’re not 100% satisfied with your whipped honey after the resting process, you can repeat the whipping process, using smaller batches, or melt it down into liquid honey.
