Creamed honey sounds delightful, doesn’t it?! At first glance, the lightness of color might cause one to think it has additives. Guess again! It’s nothing but raw honey in a different (and often more useful) form.
Creamed honey has been so vigorously beaten or mixed that the crystals break down into very fine pieces. The end result is a velvet-like substance. Instead of dripping everywhere as honey does it its normal liquid state, creamed honey thicker, lighter in color and clings to bread-and-butter. It won’t drip out of your sandwich so quickly!
Unlike honey in its original state, creamed honey will take much longer to crystallize. And unless made in voluminous amounts, I’ll bet it won’t last long enough to undergo that process!
How to Cream Honey
- 1 C raw liquid honey (you can use crystallized but the process will take much longer, about 30-40 minutes)
- a mixer with whisk wire whips
- 5 minutes
Directions: place the 1 C of raw liquid honey into the mixer (ideally a Bosch). If the only available tool is a hand-held mixer, that will work as well!
Place wire whisk on mixer and turn to medium high. Let it run for 5 minutes. Honey will change from golden red to a golden white. Sample. If you can still feel crystals in the texture, mix for another 1-2 minutes. It’s ready when smooth and creamy, without any graininess.
Remove wire whisks and use a spatula to scrape every last bit of creamed honey from the bowl. Place in a tightly-lidded container. Over the next 24 hrs your creamed honey will develop a thin-but-fluffy white layer over the surface, resembling beaten egg whites.
This can be skimmed off and eaten. It’s unlike anything you’ve ever tasted, as if you were eating a cloud of honey! If perchance you don’t like honey clouds, it can be left intact and spread on your bread, muffins or anything else you dream up for a taste of this goodness!