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A small jar filled with creamed honey, with some dripping off the edge. A napkin with a bee design is nearby, and baked scones are visible in the background. The word "Rootsy" is printed in the corner.
Angi Schneider

Creamed Honey

4.60 from 35 votes
Creamed honey, also called whipped honey, spun honey and churned honey, is a thick spreadable honey that is easy to make at home.
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Prep Time 5 minutes
Cook Time 1 hour
Additional Time 1 hour
Total Time 2 hours 5 minutes
Yield: approx. 1 Pint
Servings: 24
Course: Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ Tablespoons Whipped honey
  • 1 cup Liquid Raw Honey

Equipment

Method
 

  1. Put 1 cup honey into the stand mixer with the attachment and mix on medium speed. You can add up to 1 cup of liquid honey if you want to make a larger amount of creamed honey.
  2. Mix the honey for 20 minutes. You'll notice that the honey will start to turn a very light creamy white color.
  3. Turn the mixer off and cover it with a clean kitchen towel. Let the honey rest for a couple of hours and then mix again for 20 minutes.
  4. Repeat one or two more times before jarring the honey.
  5. Put the creamed honey in a clean, dry jar for storage.
  6. Store in the refrigerator for two weeks. After two weeks it can be stored at room temperature but might start separating.

Notes

**If you're using creamed honey as seed honey, use a 1 to 10 ratio - 1 1/2 tablespoons creamed honey to 1 cup liquid honey.
If the creamed honey separates, the creamy white whipped honey will rise to the top. You can either stir it in or mix it in the mixer again.

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