Name: Creamed Honey
Total time: 1 d 30 min
Cuisine: American
Ingredients: 1⅓ cups honey; 3 tablespoons crystallized honey

Why This Recipe Works

Creamed honey, also known as whipped or spun honey, is honey that has been processed to achieve a smooth, spreadable texture similar to that of softened butter. This texture is attained by carefully controlling the crystallization of liquid honey to form tiny, evenly distributed crystals that give it a creamy consistency without containing any dairy. Use creamed honey as a topping on toast, biscuits, and waffles or as a dip for fruit slices. The key factors in creating creamed honey are seeding the honey, controlling the temperature during crystallization, and incorporating air through whipping. We seeded the honey by adding a small amount of crystallized honey (around 15 percent of the total volume). This provided a starter for the crystallization process. Whipping the two honeys together in a stand mixer incorporated air and helped distribute the seed crystals evenly throughout the honey. A final rest at cool room temperature (65 to 70 degrees Farenheit) allowed the honey to crystallize slowly (temperatures above 75 degrees will result in coarser crystals).

Before You Begin

You can use leftover commercially processed creamed honey in place of the crystallized honey. Depending on the type of honey you start with, the finished creamed honey can range from pale yellow to almost white in color. Save a small amount of creamed honey to make successive batches.

Instructions

Using stand mixer fitted with whisk attachment, mix honey and crystallized honey on medium speed until very pale and thickened, 25 minutes, scraping down bowl every 5 minutes. Transfer honey to container and let stand in cool place (65 to 70 degrees Fahrenheit) until spreadable consistency, 1 to 2 days. Honey can be stored at room temperature for up to 2 months.