Homemade Creamed Honey Recipe with Only One Ingredient

Stop throwing away or microwaving your old honey that has crystalized and won’t squeeze or spread easily. This How to Make Creamed Honey Recipe, also sometimes referred to as spun, whipped, or churned honey is a delicious and spreadable treat that you can use your old honey to make. Get your stand mixer ready with whisk attached and let’s get busy.

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Why Does Honey Crystalize, and Is it Still Good to Eat?

Honey crystallizes because of its high sugar and low water content. Over time, the sugars begin to separate and form crystals. This process is natural and doesn’t affect the quality or flavor of the honey.

Raw honey tends to crystallize faster than commercially processed honey as it contains trace elements like pollen or beeswax that have been filtered out from processed honey. This is why you might observe that most raw honey will naturally crystallize if left in your cupboard for some time.

Don’t microwave your honey returning it to liquid, and don’t throw it away. Any time your honey becomes crystallized, add it to a mason jar that you can store in your cupboard. Once you have a full jar, it’s time to get to work.

What is in a Creamed Honey Recipe?

There are many products on the market that combine honey with other ingredients like butter, hot sauce, or Herbal extracts. Creamed honey by contrast is made with 1 simple ingredient. Honey. It is actually the process that gives it a creamy appearance and texture.

Creamed honey is a type of honey that has been processed to control its crystallization. It has a smooth, spreadable consistency and a lighter color than liquid honey. Creamed honey is also known as honey fondant, whipped honey, spun honey, and churned honey.

Creamed honey is crafted by blending finely granulated honey with liquid honey, and then storing the mixture at a cool temperature. The seed crystals serve as the foundation for the emergence of smaller, less coarse crystals, creating a luxuriously smooth and creamy texture. This process ensures an unparalleled honey experience.

Creamed honey is not temperature treated and nothing is removed. It is simply quickly stirred to create a desirable texture. Creamed honey has the same nutritional value as its liquid counterpart. 

How to Make Creamed Honey in Your Own Kitchen

In my house, we go through a lot of honey. It is our go-to sugar replacement, we use it in tea and coffee, and we use it to sweeten things like yogurt or acai bowls. Because we use it so frequently, I buy large containers of unfiltered raw honey at Costco. They crystalize from time to time so over the last few months I was able to almost fill 3 pint-sized mason jars.

Here is the beauty of creamed honey. You can combine equal parts fresh liquid honey and crystalized honey which will double your output of creamed honey! My 3 mason jars of crystals turned into 6 jars of creamed honey.

Creamed Honey Recipe Directions

In a stand mixer with the whisk attachment add 1 part crystalized honey and one part fresh honey.

Whisk on medium speed for 20 minutes then rest for 3 hours.

Repeat this process 2 more times, then pour into jars and refrigerate for 2 weeks.

Sharing Your Whipped Honey!

If I am honest, we will definitely go through 6 jars of creamed honey. Between spreading it on our wheat bread, using it on biscuits, or adding it to a cheese plate, we definitely use it up! But, of course, sharing is caring, so let’s hope my neighbors enjoy honey as much as we do!