How to Make Creamed Honey? (Quick & Easy)

With its smooth, spreadable consistency, creamed honey has become a popular alternative to regular honey, especially if you enjoy a velvety texture on your toast or in your recipes. Fortunately, making creamed honey at home is relatively simple and requires only a few ingredients.

It involves combining liquid honey with crystallized honey, allowing it to set in a cool environment. By making creamed honey myself, I have found a newfound appreciation for the craft and the satisfaction of creating my very own delicious and spreadable honey treat.

How to Make Creamed Honey?

One delicious alternative to regular liquid honey is creamed honey.

In this section, I will share two methods for making creamed honey at home: with seed honey and with crystallized honey.

Making Creamed Honey with Seed Honey

I find this method quite simple and efficient. To make creamed honey using seed honey, start by combining 1 part creamed honey (commercially available) with ten parts liquid raw honey.

For instance, mix one tablespoon of creamed honey with ten tablespoons of liquid honey.

Once the honey is combined, allow the mixture to thicken by storing it in a cool environment for 1-2 weeks. I recommend mixing the honey using a spoon until completely combined.

Making Creamed Honey with Crystallized Honey

Another intriguing method I’ve tried involves using crystallized honey. I recommend combining regular liquid honey with crystallized honey in a 1-to-1 ratio.

Once combined, whip the honey in a stand mixer at low-to-medium speed in 20-minute increments.

Keep whipping until the honey becomes lighter in color and achieves a thicker, butter-like consistency. When the texture is right, the creamed honey is ready.

Whichever method you choose, homemade creamed honey can be a fun and rewarding experience. Enjoy creating this tasty treat with these simple techniques.

How to Make Creamed Honey at Home?

Creamed Honey Ingredients

To make creamed honey at home, you’ll need the following ingredients:

  • Liquid honey (preferably raw)
  • Commercially made creamed honey or seed honey (for “seeding” your raw honey)


Follow these steps to create your own homemade creamed honey:

  1. First, measure the liquid raw honey and seed honey in a 10:1 ratio. For every ten parts of liquid honey, I use 1 part of seed honey.
  2. Then, I combine the liquid and seed honey in a mixing bowl.
  3. Next, I mix them using a blender or a mixer until the honey reaches a smooth, creamy consistency. This process can take around 20 minutes.
  4. Finally, I transfer the creamed honey into a sterilized jar and let it set at a cool temperature between 50-57°F (14°C) for one to two weeks.

Tips for Making Creamed Honey at Home

Here are a few pro tips to help you make home-made creamed honey:

  • Using raw, unprocessed honey can help retain its natural properties and flavors.
  • Temperature control is crucial for proper setting. Store the jar in a cool place while the creamed honey sets.
  • If you don’t have any seed honey or commercial creamed honey, you can purchase it at a grocery store or online. Just make sure it has a fine crystal structure to seed the honey properly.

How to Store Homemade Creamed Honey?

To keep creamed honey fresh and preserve its delicious flavor, you can follow these simple storage guidelines:

First, I always store my creamed honey in a cool and dry place, like my pantry or a cupboard. This helps maintain its texture and taste. Room temperature or a cold room is also suitable for storing creamed honey.

Next, I use airtight containers or jars with lids to store my homemade creamed honey. This not only keeps it fresh but also prevents it from absorbing any odors from nearby food items. Glass or food-grade plastic containers work best for this purpose.

When I need to use my creamed honey, I always use a clean, dry utensil to avoid introducing any moisture or contaminants into the container. This helps ensure that my honey stays fresh for longer, maintaining its smooth texture and incredible taste.

Lastly, it’s normal for a white foam to appear on the surface of the creamed honey about 24 hours after it has been made. This is what’s referred to as “honey foam,” and I can confirm that it does taste amazing.

Using Creamed Honey

When it comes to using creamed honey, it has numerous applications in the kitchen.

The thick, spreadable texture makes it perfect for spreading on toast, bread, or bagels. Its rich, creamy consistency lends a pleasant, velvety mouthfeel to a variety of dishes.

What I love about creamed honey is that it can easily be incorporated into baked goods, such as cookies or cakes. You can replace regular sugar with creamed honey for a more natural sweetness and a hint of honey flavor.

Additionally, using creamed honey in marinades or dressings adds a subtle sweetness that complements the other flavors in your dish.

Here are some ways you can use creamed honey:

  • On toast or bread: Spread a layer of creamed honey on your toast or bread, and enjoy the silky-smooth texture and rich taste.
  • In yogurt or oatmeal: Mix a spoonful of creamed honey into your favorite yogurt or oatmeal, adding a touch of natural sweetness and creaminess.
  • In cooking and baking: Replace sugar with creamed honey in recipes for cookies, cakes, and other baked goods, as well as in marinades and dressings.

When pairing creamed honey with different dishes, consider the flavor profiles and textures that might best complement the honey.

For example, pairing creamed honey with tangy goat or blue cheese creates a delightful contrast of flavors.

Bottom Line

Patience and the correct technique are crucial for achieving the perfect consistency of creamed honey.

By combining liquid honey with a small amount of crystallized or creamed honey, you can easily create a delightful, spreadable treat. The process is relatively simple yet requires attention to detail and careful temperature control.