Whipped Honey (Creamed Honey)
This whipped honey, or "creamed honey", as some call it, is a thick, creamy spread you can make in under 30 minutes!
Servings: 24 servings
Calories: 86kcal
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!
Nutrition
Serving: 1oz | Calories: 86kcal | Carbohydrates: 23g | Protein: 0.1g | Fat: 0g | Sodium: 1mg | Fiber: 0.1g | Sugar: 23g
