This Whipped Honey, or "Creamed Honey", as some call it, is a thick, creamy spread you can make in under 30 minutes! Enjoy it on a slice of sourdough bread, or whatever you usually drizzle honey on!
It's incredibly easy to make this whipped honey, and while you can easily flavor it with ingredients such as cinnamon or vanilla, you really only need one ingredient: honey, of course!
So what's the point of making this whipped/creamed honey? Well, first of all, it's a great way to improve the texture. Not only does the whipping process give the honey a thicker, creamy consistency, but it also breaks down sugar crystals, and the result is super smooth!
Jump to:
😍 Why You'll Love This Recipe
- This easy recipe is a great way to revive crystallized honey!
- Making creamed honey allows you to enjoy it in a whole new way!
- Whipping honey can extend its shelf life as it tends to maintain its smooth texture longer than liquid honey does.
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Honey: Can't make whipped honey without honey!
- Additional flavorings (optional): Cinnamon, almond extract, vanilla extract, cloves
🍯 How To Make Whipped Honey
Step 1: Add honey to a mixing bowl along with cinnamon and almond extract, if using. Using an electric mixer, whip the honey at medium speed for 10-20 minutes or until the texture is thick and creamy.
Pro Tip: While a hand mixer will work just fine, a stand mixer would be even better.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step 2: Pour honey into a mason jar or airtight container, using a rubber spatula to scrape the sides of the bowl. Store in the fridge for at least two weeks before transferring to the pantry.
☕️ Serving Suggestions
You can enjoy this homemade creamed honey on anything you'd usually eat with honey, such as:
- Use it as the perfect spread to eat on toast
- Drizzle it over blueberry bagels
- Sweeten these carrot cake overnight oats or this microwave apple crisp
- Mix into smoothies or yogurt
- Eat it with German pancakes and waffles
- Use it in the preparation of baked goods
- Serve as part of a fall charcuterie board
🤷🏻♀️ FAQs
You do not need to refrigerate whipped honey, although you may want to because it will keep the honey from separating, as well as give it a thicker consistency.
Creamed honey is just honey that has been whipped with a mixer. If you make it using raw honey, the finished result is still raw honey, just in a whipped, creamy form.
Because of the perfectly smooth, silky texture of creamed honey, it's the perfect natural sweetener for baking. Try using it to make cakes, muffins, or any other baked goods you'd use liquid honey to sweeten.
👩🏻🍳 Pro Tips
- If using a stand mixer, you can use either the whisk attachment or the paddle attachment.
- Store in the refrigerator for at least two weeks before moving it back to the pantry, as this will keep it from separating.
- If you prefer a runnier consistency, let it sit out at room temperature before serving.
- Keeping it in a pantry or cool, dark place is totally fine after the first two weeks, and just like liquid honey, it won't spoil.
- Storing it somewhere warm can eventually cause it to return to a liquid state, or encourage the natural process of crystalization. No problem, just heat it and whip it again!
🍯 More Yummy Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!
📖 Recipe
Whipped Honey (Creamed Honey)
Equipment
- 1 Mixer
Ingredients
- 24 oz honey
- ¼ teaspoon cinnamon (optional)
- ¼ teaspoon almond extract (optional)
Instructions
- Add honey to a mixing bowl along with cinnamon and almond extract, if using. Using an electric mixer, whip the honey at medium speed for 10-20 minutes or until the texture is thick and creamy.
- Pour honey into a mason jar or airtight container, using a rubber spatula to scrape the sides of the bowl. Store in the fridge for at least two weeks before transferring to the pantry.
Notes
- While a hand mixer will work just fine, a stand mixer would be even better.
- If using a stand mixer, you can use either the whisk attachment or the paddle attachment.
- Store in the refrigerator for at least two weeks before moving it back to the pantry, as this will keep it from separating.
- If you prefer a runnier consistency, let it sit out at room temperature before serving.
- Keeping it in a pantry or cool, dark place is totally fine after the first two weeks, and just like liquid honey, it won't spoil.
- Storing it somewhere warm can eventually cause it to return to a liquid state, or encourage the natural process of crystalization. No problem, just heat it and whip it again!
Comments
No Comments