Making Creamed Honey is a simple process that requires just one simple & delicious ingredient, honey. It’s smooth, spreadable & over the top amazing!
So, honey lovers, you need to take your honey to a whole new level & try it! It’s easy & sooooooo good! It’s great for saving all that crystallized honey too.
Do you love honey? I sure do. My favorite is picking up local honey either at the farmers market or the Bee store here in town.
When we lived in Southern Nevada we found out that the hubs is allergic to ragweed. Not having a lot of exposure to that before living there, he never knew it before then.
But we were able to help ease the issues that came with the allergy by picking up local honey & pollen. We would add them both to our morning coffee & it really did help in a multitude of ways.
It’s absolutely remarkable how important bees are & how many ways honey can be used. Which is why it tops my list for important things I like to always have on hand. Finding new ways to enjoy it can be fun with new recipe creations & new flavor combinations.
How to make Creamed Honey
One way I love it is when it’s creamed. Have you ever had creamed honey before? It still has that wonderful honey flavor- but different. Obviously it’s creamier & still sticky- just slightly less sticky.
It takes on consistency more like caramel rather than the syrup-like consistency regular honey has. Either way, it’s positively delicious & so easy to make!
Whipped Honey
So all you have to do it put it in your stand mixer with the whip attachment, turn it on low/medium & whip it for about an hour.
Yes you could use a hand mixer I suppose, but boy would that be a killer arm workout. The great part about creamed honey is that it’s a great way to save any crystallized honey you may have.
Just take your crystallized honey & add it to an equal portion of non-crystallized honey & whip. The longer you let it go- the creamier it gets.
So simple & your honey doesn’t have to be crystallized for this to work. You can do it with what you have on hand. I do recommend raw honey vs honey because the stuff that’s just labeled honey contains virtually no pollen & may contain high fructose corn syrup & antibiotics.
Raw honey contains anti-viral & anti-fungal properties, contains antioxidants, helps boost immune function & so much more. I’m telling you- it’s amazing stuff.
Here are some commonly asked questions
Can I use regular honey?
Regular honey often has been processed a lot more than raw honey, which is usually just strained and then jarred. I have only made this with raw honey & so I can’t say how it would last long term if regular honey was used.
What if I don’t have a stand mixer?
You can use a handheld mixer, it will just really work your arm. It can be done, but it will take a bit longer, so make time adjustments for that.
Can this creamed honey be frozen?
I don’t recommend freezing honey. It is very shelf-stable and will last for a really long time. I don’t see a need to freeze it as it will keep well for months in the pantry.
Can this recipe be doubled?
You can, and we do it often. But I do like to separate it into smaller jars for storing to limit the amount of airflow to it when opening. Obviously, a larger container would be opened again and again, while the smaller ones will be used up faster & have less time to crystalize over a time before it is gone.
HOW DO YOU MAKE Homemade Creamed Honey?
- Place in mixer with whip attachment & whip on medium about 60 minutes or until it has turned into a creamy-white mixture.
- Store in airtight container at room temperature.
What is the best way to store creamed honey?
I like to keep mine in an airtight container at room temperature. It is best in a cool, dark place, like a pantry or cabinet that isn’t close to the oven.
To make creamed honey you will need…
- raw honey
If you love honey, this is a fabulous way to mix things up. It’s AMAZING.
creamed honey recipe
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Here are a few more of my favorite dip, sauces & spreads?
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Creamed Honey – Whipped Honey
Ingredients
- 1 cup raw honey or if the honey is crystallizing – use 1:1 ratio of crystallized & non-crystallized honey
Instructions
- Place the honey in the mixer bowl with whip attachment. Whip on medium speed for about 60 minutes or until the mixture turns white and creamy.
- Store in airtight container at room temperature.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar says
I love whipped honey! Trader Joe’s used to sell it – maybe I should check again!
Bradleigh@WideMeadow says
Great idea! Thank you for adding thi to the linkup! Definitely pinning. (:
Kim Cunningham says
I did not know you could do this! How cool!
Brooke of Passport Couture says
Looks amazing! I had never heard of creamed honey, but after reading your blog, I can’t wait to try this!
Rina I Thee Cook says
love this! Thanks for sharing with Thursday Favorite Things Blog hop!
Infinity Bees Cape Town says
The trick is to do it on the lowest setting. You can do it by hand too, but good luck with those arms. I do 40 minutes, veery slow, the rest for an hour and then another 40 minutes. Then I let it stand till the next day before I jar it. This allows the larger crystals that are still present to sink to the bottom, so dont scrape the bowl
It has some foam on top, but I scrape that off and uae on my toast, its heavenly.
Jar while still liquid, as it will set to a firmer consistency in about two weeks.
I loved your article DEE, I am so going to stalk you.
Would love to see more cooking with honey (Im a Beeekeeper).
Thanks
Martie says
Wow…I can think of so many things to pour this on! I don’t have a stand mixer…yet. I’m going to have to try this once I get one! I keep hoping to win one from The Pioneer Woman! lol!
Susan says
This creamed honey would make a lovely gift for so many situations. Congrats, you’re featured this week at the #ThisIsHowWeRoll Link Party on Organized 31.
Karen says
Hmm, looks delicious. Thanks for sharing at Let’s Get Real Friday Party.
Ashley Johnson says
I liked that you explained that one benefit of creamed honey is that the consistency is thicker and creamier than regular honey. I would imagine that thicker honey would be less sticky and messy. I will consider making some creamed honey to add to my food in order to create less of a mess.
Mark Helzer says
You might be correct in calling this whipped honey, but it is not creamed honey. Creamed honey is the process of forming small crystals which will give it a velvety smooth taste. Many sites will explain this process.
Danel says
Thank you!! I bought a jar of creamed honey last month, but it was confiscated at the airport. I just tried this recipe, and was thinking I did something wrong, because it’s not the same. The jar was thick, like cold butter, and had a crystallized top. This is creamy but runny. Now I know I didn’t do something wrong. Thank you!
Lee deMontigny says
Easy peasy recipe. And the end product? I can’t keep this honey in the pantry for more than a week before I have to open a new jar. I literally use it for all baking, and anything breakfast-related. So, so good!!!!
Dana says
very good recipe of creamed honey, ideal for lunch, let’s all save the bees.
Amanda B says
Mine separated in the jar. It stayed stable for several days in my home – I took it to a friend to sample and he said it had 3 layers in it, but still
Tasted good
Gina Kleinworth says
Hmmm, that’s interesting. I’m wondering if the change in temperature or humidity once it left your house had an effect on that. I appreciate you letting me know.
Cheryl says
Hi I got bubbles in mine how do I avoid this
Gina Kleinworth says
Often air will get trapped in the honey during the whipping process. It isn’t uncommon for the air bubbles to rise to the top once the creamed honey has rested. You can just scrape those off the top & keep the rest of the creamed honey.
Beekeeping says
This was a great article, I really liked your way of presenting the article. Thank you for sharing.
Vicki says
Honey will never go bad. I’m curious what changes when you cream honey that will only allow it to last for several months? Thank you for these instructions. I have crystalized honey and I’m excited to try this.
Gina Kleinworth says
Technically that is true. However, if it gets contaminated it can spoil. It can also spoil if it is altered – such as changing its structure by whipping it like we have done here to make it creamy. Also, over time the creamed honey can separate and would need to be whipped again to regain the creamy consistency.
Allie says
Can this be made with only crystallized honey? I am out of liquid honey but I want to use this crystallized honey before I go out and buy another jar of liquid honey.
Gina Kleinworth says
No – you can make it with fresh honey. It is just a great way to still use the crystallized honey.
Hollie says
Very easy and clear instructions. I looked at some others and it became confusing the longer the instructions went on. However I found this easy to follow and make thanks so much!
Leslie G Criswell says
Out of pure curiosity, is it possible to flavor the creamed honey? I was thinking how amazing this might be with a hint of orange.
Gina Kleinworth says
I suppose you could add an extract. However, that might change the shelf life. But if you give it a try, I’d love to hear about it.
Marge says
Can I use all crystallized honey?
Gina Kleinworth says
I have not tried it when it is all crystallized. I would think that if you could get it a little warm so that it can be whipped, that it could work – but I don’t think it will keep for as long as honey that is not crystallized.
Sha says
Was wondering if I could maybe do this faster (than an hour) in my Vitamix?
Gina Kleinworth says
I have not tried it that way. Please let me know how it turns out.
Holly says
So easy and delicious
Dee says
60 min is too long!
Mined was creamed in about 25 min.
If you over mix you can break the mix.
Gina Kleinworth says
That’s great for you – it can be different for each person based on environmental factors and the equipment they are using.