Creamed honey, whipped honey, spun honey, whatever you call it, this creamy smooth form of honey has an allure all its on. While it may seem magical, you can make your own creamed honey at home – using controlled crystallization. Join me on a journey into the world of creamed honey and learn everything you need to know to make your own.Whether you are a new beekeeper or simply an enthusiast for all things honey, this guide will help you transform raw honey in a delicious, creamy spread.

What is Creamed Honey?

Creamed honey is a type of honey that has been processed to control its crystallization. The result is a smooth, spreadable texture that has a unique flavor.

Despite the name, creamed honey does not contain any dairy product. Naturally, it has the same nutritional value of regular honey-that’s what it is.

The Crystallization Process of Honey

Almost all types of honey will crystallize or “become granulated over time.” Gritty crystals form in the jar and given enough time – the whole container will become a semi-solid. Perhaps you have seen this happen with an old jar of honey in the pantry or cupboard.

The chemical composition of honey is the reason crystallization happens. This super-saturated sugar has a tendency to become solid. Over time, crystals begin to form on particles of wax or pollen floating in raw honey.

But, this does not happen to every container at the same rate. Some types of honey such as Clover tend to crystalize quickly while others – like – Tupelo honey are very slow to become a solid.

What is the difference between crystallized and creamed honey? Nothing really. They are both the same thing.