One delicious way to use crystallized honey is by making creamed honey. There are several ways to make creamed honey, and everyone has their own preferred method. Some recipes can take hours or even weeks, but this one shows you how to make it 20 to 45 minutes depending on the size of the batch you are making.
If your honey has crystallized don’t worry it hasn’t gone bad. It’s actually a good sign that it is a Pure raw and unfiltered honey. Crystallization is just the natural process of the sugars in the honey binding together to form tiny crystals, it’s still honey, just in a different texture.
You can eat crystallized honey on its own as it doesn’t taste any different from liquid honey, or you can use it in making creamed honey.
Table Of Contents
What Is Creamed Honey?
Creamed honey also known as whipped, spun, or set honey is simply raw honey that’s been carefully processed to form a smooth, silky and easily spreadable texture.
Unlike liquid honey which can crystallize on its own in unpredictable ways, creamed honey is processed to encourage the growth of tiny, uniform crystals resulting in a smooth , butter-like texture that melts gently in your mouth.
This soft, butter like consistency, and this makes it perfect for toast, biscuits, or anything you would normally spread butter on.
Why Make Your Own Creamed Honey?
Store bought ones can be pricey and often includes additives or ultra-processed honey. Making it at home means:
➤ You control the ingredients.
➤ It’s more affordable.
➤ You can customize flavors (with vanilla, cinnamon).
Why You’ll Love Recipe
➤ It’s Fast & Easy: Unlike traditional methods that take weeks, this recipe requires only a few steps and gives you deliciously smooth creamed honey in just 30 to 45 minutes.
➤ It Uses Crystallized Honey: Making creamed honey is a really good way of putting honey that has gotten solid to use instead of wasting it.
➤ It Makes a Good Spread: The texture is thick, silky, and perfectly spreadable – like butter, but sweet!
➤ You can Adjust Flavors to taste : Add cinnamon, vanilla, lemon zest, or even a touch of cocoa to create gourmet versions.
➤ No Special Tools Required: All you need is a blender or stand mixer to whip it up
Key Ingredients & Substitutions
Crystallized Honey – This is honey that has naturally solidified over time. It acts as a seeding agent to give our creamed honey it’s smooth texture creamy consistency.
Raw Honey – Fresh honey in its liquid state. It adds bulk and acts as the base for mixing.
How to make Creamed Honey
Quick Overview
➤ Gather your ingredients.
➤ Whip until desired consistency is achieved.
➤ Add spices if desired (optional).
Step by Step Instructions of making creamed honey
1. Get your Crystallized Honey ready
Make your own crystallized honey if you don’t have one , If you already have crystallized honey, please skip this step.
2. Combine both Honeys and Mix Thoroughly
In a blender or stand mixer bowl, add equal parts raw liquid honey and crystallized honey. The liquid honey will pour easily while you may need a spoon to scoop out the crystallized honey.
3. Initial Blend (for short term storage)
Blend the two honeys on medium speed for 15 minutes. Stop and let it rest for 10 minutes, then mix for another 15 minutes. You’re looking for a smooth, creamy texture that’s thick but spreadable.
4. Add Flavors (optional)
You can also add in the spices ; cinnamon and vanilla at this point for extra flavor.
5. Mix Thoroughly Until Desired Consistency is Achieved
After mixing for about 40 minutes, it should be ready and would look super creamy. If it’s still too runny, just add a bit more crystallized honey and keep mixing until you get the texture you want. Once you’ve reached the desired consistency, transfer the into a clean, airtight jar for storage.
Tips for Making the Best Creamed Honey
- Use High Quality Raw Honey when making the crystallized honey. Raw honey crystallizes more easily because it contains natural impurities like pollen and enzymes that encourage crystal formation.
- Seed with crystallized honey: This encourages fine, uniform crystals to develop quickly and prevents gritty texture.
- Don’t overheat your honey before or during the process. Heat destroys the natural enzymes and may prevent proper crystallization.
- Use a stand mixer or blender for smoother, hands-free blending. Stick blenders can work but may be messier.
- Patience equals more creaminess. Blending for 30 – 40 minutes (with rest breaks) is what gives your honey that creamy, whipped consistency.
How to Store Creamed Honey
Store in cool, dry conditions. Warm temperatures may cause it to separate or liquefy over time.
What To Use Creamed Honey For ?
- As a spread on toast, bagels, or biscuits.
- To sweeten tea or coffee.
- Add into yoghurt or oatmeal to add texture and sweetness.
- Used in baking, marinades, Glazes or Sweet sauces.
- Creamed honey can be used to make Honey butter spread by mixing with softened butter.
Kristine’s Quick Tip
Creamed honey also makes a beautiful DIY gift. Just pour into small mason jars and add a rustic label or ribbon.
Serving Suggestions
➤ Spread it over warm slices of this Blueberry Cottage Cheese Bake or as topping for Honey Yogurt Parfait with Fruit and Granola.
➤ Use in Honey Glazed Chicken Thighs for a sweet shiny finish.
➤ Works well with Cinnamon Honey Buttercream Frosting. Giving a rich floral twist on traditional vanilla frosting.
Easy Creamed Honey Recipe
Ingredients
- 1 cup raw liquid honey
- 1 cup crystallized honey
Optional Ingredients
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Equipment
Instructions
- Get your Crystallized Honey readyMake your own crystallized honey if you don't have one , If you already have crystallized honey, please skip this step.
- Combine both Honeys and Mix ThoroughlyIn a blender or stand mixer bowl, add equal parts raw liquid honey and crystallized honey. The liquid honey will pour easily while you may need a spoon to scoop out the crystallized honey.
- Initial Blend (for short term storage)Blend the two honeys on medium speed for 15 minutes. Stop and let it rest for 10 minutes, then mix for another 15 minutes. You’re looking for a smooth, creamy texture that’s thick but spreadable.
- Add Flavors (optional)You can also add in the spices ; cinnamon and vanilla at this point for extra flavor.
- Mix Thoroughly Until Desired Consistency is AchievedAfter mixing for about 40 minutes, it should be ready and would look super creamy. If it’s still too runny, just add a bit more crystallized honey and keep mixing until you get the texture you want. Once you’ve reached the desired consistency, transfer the into a clean, airtight jar for storage.
Recipe Notes
Nutrition
Calories: 64kcal | Carbohydrates: 17g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 17g
(Nutritional values are estimates and may vary based on exact ingredients and portion sizes)
Recipe FAQs
Can creamed honey be kept in the fridge?
The best way to store creamed honey is in a cool, dry place away from direct sunlight, such as a pantry or cupboard, which helps maintain its smooth, spreadable texture. Refrigeration can cause it to become too firm and lose its smooth, spreadable texture. However, if you live in a very hot climate and notice your creamed honey becoming too soft or starting to liquefy, you can refrigerate it to help retain its consistency
Can I use store bought honey?
You can, but results are best with raw, unfiltered honey. Many store bought honeys are ultra-filtered and take longer to crystallize or won’t at all.
How long does homemade creamed honey last?
Stored in a cool, dry place, creamed honey can last 6 months to a year. No refrigeration is needed unless your kitchen is very warm.
What if my creamed honey separates later?
Just stir it gently to bring it back together. Store it in a cooler spot to avoid future separation.
Why is my creamed honey runny?
Try adding more crystallized honey and mixing longer. Room temperature and batch size can also affect texture. Keep adjusting until smooth.
Is crystallized honey safe to eat?
Yes ! Crystallization is a natural process and a sign of raw, unfiltered honey. It’s completely safe.
Related Recipes
If you loved this Blueberry Cottage Cheese Breakfast Bake, here are a few more healthy, protein packed recipes to try:
- No Knead Honey Oat Bread
- Honey Butter Spread
- Cinnamon Honey Buttercream Frosting
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