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Finished look of homemade creamed honey
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Easy Creamed Honey Recipe

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.
Prep Time5 minutes
Mixing Time40 minutes
Total Time45 minutes
Yield : 2 Cups
Calories: 64 kcal

Ingredients

  • 1 cup raw liquid honey
  • 1 cup crystallized honey

Optional Ingredients

  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Equipment

  • Blender or stand mixer
  • Measuring cups and spoons
  • Spoon or spatula
  • Airtight glass jars

Instructions

  • 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.
  • 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.
  • 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 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.

Recipe Notes

➤ The final texture depends on your mixing time. The longer and more evenly you mix, the smoother and creamier your honey will be. Don't rush it!
➤ Flavor gently. A little cinnamon, vanilla, or citrus zest goes a long way. Start small and taste as you go.
➤ Use clean, dry tools and jars. Any moisture can cause fermentation. Always make sure your containers are completely dry before storing creamed honey.
➤ Creamed honey is still RAW. Since there’s no heat involved, all the natural enzymes and nutrients in your honey stay intact, just in a smoother, more spreadable form.
➤ Color may vary. Your final product might look lighter or darker depending on the honey you use. That’s totally normal!
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