How To Make Creamed Honey At Home - Perfect Homemade Breakfast

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Give some honey a good whip this weekend, and you’ll end up with a new favorite breakfast spread. A culinary hack so easy you’d think you’d already know it.

Ever heard of creamed (or whipped) honey? Our family owns a beekeeping farm, and we use honey daily. Beekeeping is an all-consuming endeavor. Bees are industrious creatures, and to reap the rewards of their labor, you must be equally diligent. Our farm is eco-certified, which means we adhere to the strictest environmental standards. The hard work is demanding, but one look at honey, the pinnacle of natural products, makes it all worthwhile. Yes, it’s incredibly rewarding.

I enjoy honey in my coffee and tea and love using it in various sweet dishes.

Over time, we’ve produced jar after jar of this creamy delight. Creamed honey, also known as whipped, spun, or churned honey, has always been made by my father, and it is definitely my favorite breakfast treat. This 100% natural honey contains no additives; it’s simply honey in a different “state.”

The process is straightforward, and you can easily replicate it at home. Start with equal parts liquid honey and crystallized honey—though you can use slightly less crystallized honey if needed. Place it in your stand mixer on a low to medium setting and let it mix for about 20 minutes, pausing to mix it manually a few times. The more you mix, the creamier and more stable it becomes. The honey will turn pale and creamy, with a smooth, spreadable consistency. It’s perfect for spooning directly or spreading on homemade bread with a bit of butter, cinnamon, or your favorite jam. The flavor is extraordinary, elevating it far above regular honey.

Crystallization is a natural process where crystals form in raw honey over time. By whipping crystallized honey back into a liquid state, you break up the large crystals, creating a creamy, smooth texture. Continue whipping until all small crystals are gone. Store your whipped honey in a mason jar or any old honey jar at room temperature with a tight lid. For an extra twist, consider adding flavors like sage or rosemary to your mix.

If you don’t have a jar of already crystallized honey at home, you’ll need to start by getting that done. This process takes time, but there are ways you can speed it up.

Now, if you already have crystallized honey, skip this step!

Step 1: How to Create Crystallized Honey at Home

1. Start with high-quality raw honey. Raw honey crystallizes faster because it contains natural impurities like pollen grains.
2. Pour the honey into a clean, dry container. A glass jar works best for even crystallization.
3. Let the honey stand at room temperature in a cool place away from sunlight.
4. Over time, the honey will naturally begin to crystallize. To speed up the process, introduce a small amount of already crystallized honey to seed the crystallization.
5. Stir the honey occasionally to encourage even crystal growth. This method allows you to control the crystallization process and achieve the texture you prefer for your whipped honey recipe.

Now that you have your crystallized honey – you’re ready for the next step!

Step 2: How to Make Whipped Honey

Gather Your Ingredients:

Crystallized Honey:

This is honey that has naturally solidified over time. The crystals act as a seeding agent to give our whipped honey its creamy consistency. If you want to make crystallized honey, you can take liquid honey and add a couple of teaspoons of water into it – and then put it in the fridge for 1-2 weeks.

Liquid Honey:

Fresh honey in its liquid state.

Equipment:

Ensure your blender or stand mixer and its attachments are clean and dry. If you’re using a stand mixer, a whisk attachment works best.

Blending Process:

Initial Blend:

Start by adding the crystallized honey and liquid honey to the blender or stand mixer bowl.

For the initial blend, mix the two types of honey on medium speed. This helps incorporate air into the mixture and begins the process of breaking down the crystallized honey’s structure.

Blend Duration:

Continue blending or mixing for about 20 minutes. This duration might sound long, but it’s essential for achieving that ultra-creamy texture.

Stop the mixer or blender occasionally to scrape down the sides, ensuring all honey is well-mixed.

Re-evaluate & Blend Again:

Once the initial 20 minutes is up, check the honey’s consistency. It should be thicker and creamier, but not quite at its final state.

Blend again, and as you do, consider adding a bit more liquid honey if you feel the mixture is too thick. The addition of liquid honey can help achieve that velvety whipped cream consistency.

Final Check:

The whipped honey is ready when it holds its shape and has a consistency similar to whipped cream. The color might be paler than the original honeys due to the inclusion of air.

Serving & Storing:

Serving Suggestions:

Your whipped honey is now ready to be slathered on toast, drizzled over pancakes, or stirred into warm beverages.

Storage:

Store your whipped honey in a sealed container at room temperature. It will maintain its creamy texture for weeks, and the crystallization process ensures it won’t return to a liquid state quickly.

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Description

How to take your crystallized honey and turn it into the smoothest, most delicious breakfast spread you have ever tasted.

Ingredients

Units USM Scale 1x2x3x

• 1 cup crystallized honey
• 1 cup liquid honey

Instructions

1. Blend 1:1 ratio of crystallized and liquid honey in a blender or with a stand mixer for 20 minutes.
2. Remove, and blend again. Add more liquid honey if needed.
3. When the honey has an almost whipped cream consistency, it is done.
4. Enjoy with toast or on pancakes

• Prep Time: 5 mins
• Cook Time: 20 minutes
• Category: Breakfast, Side Dish
• Method: Blending
• Cuisine: American, Croatian