Also known as creamed honey or spun honey, whipped honey is a rich and luxurious form of honey that you can spread on toast or top on your pancakes and waffles.
This creamy honey comes together in just a few minutes with 3 simple ingredients, and is a unique, beautiful twist on regular honey- one that you’ll find yourself trying again and again.
Raw honey crystallizes with time, and while this crystalized honey isn’t bad, it can be tricky to use.
You can actually take your crystallized honey and whip up an incredible healthier swap for white sugar in your favorite breakfast dishes- that’s what this recipe is all about.
I’ve actually tried a date paste recipe too, on my hunt for healthier, natural sweeteners, so of course I had to try this recipe too.
What's So Great About the Recipe?
My favorite part about this recipe is the fact that whipped honey can be used in tons of different ways- even where you probably wouldn’t use regular honey.
You can try adding your favorite spices and flavoring agents to whip up different flavors of this honey butter, and enjoy natural honey, but in an elevated form!
Is Creamed Honey the Same As Whipped Honey?
Creamed honey is essentially the same as whipped honey- they are both made by whipping crystallized honey.
When you store raw honey for months, the honey will crystallize. These crystals in the honey will cause its texture to become sort of grainy, which is actually what you’ll be using to your benefit for this recipe.
When you whip the ingredients together, you’ll be breaking down those crystals and incorporating air into the mixture, which will cause it to get to this creamy, fluffy and airy concoction that you’re sure to fall in love with.
Ingredients For the Whipped Honey Recipe
Ready to make creamed honey at home? Here’s all you’ll need.
Crystallized honey: You’ll need to use crystallized raw honey as the seed or the starer.
Liquid honey: You’ll need about 1 cup of liquid honey as well. Your jar of honey from the grocery store can work well here!
Vanilla extract: This one’s optional, but I just liked the idea of adding a teeny bit of vanilla extract to my homemade creamed honey to take its flavor to the next level.
See recipe card for quantities.
How to Make Whipped Honey
Ready to learn how to make whipped honey from your old jar of honey? Here’s the step by step process you’ll need to follow.
Using a stand mixer, blend all the ingredients together for about 20 minutes.
Whip the honey until it is fluffy and has a whipped cream-like consistency.
Substitutions & Variations
- I added vanilla extract into the honey to lend it that classic flavor, but you can also try other variations to the recipe.
- For a fall flavored whipped honey, you can add a pinch of cinnamon powder or pumpkin pie spice into the mix.
To increase the quantity of whipped honey you’re making, add some liquid honey during the whipping process in addition to the amount of honey you’re already using.
How to Store Whipped Honey
It is best to store creamed honey in the refrigerator, ideally in a glass jar with an airtight lid.
While it does stay fresh at room temperature too, keeping it cold helps maintain its fluffy and spreadable consistency.
Remember that there’s always a risk of the honey separating and losing its fluffiness over time, especially if you live in a warmer region of the world. This is why I always keep my jar of creamed honey in the refrigerator at all times.
Tips & Tricks to Nail the Recipe
- Choose the best quality local raw honey for this creamed honey recipe. It will really make a difference in how the end result turns out.
- If you’re starting off with raw honey that you have, make sure you choose a lighter honey like orange blossom honey that has smaller crystals and is easier to whip, as opposed to darker honey which has larger crystals.
- If you’re still using darker honey, you can try warming the honey in a water bath or by leaving it in a warm place for a few hours until the larger crystals start to liquify.
- Remember that you’re looking to warm honey, not heat it. Heating honey essentially destroys all the natural enzymes and nutrients in it.
- Make sure you whip the honey on medium speed for best results. This way, the churned honey will become light and creamy- just as you want it to be.
- While whipping the honey, make sure there’s no extra moisture, or you risk it starting to ferment.
How to Serve Whipped Honey
My favorite way to use the gorgeous white whipped honey is to spread it on my morning toast or use it as a topping on my stack of pancakes.
This creamy honey can also taste incredible with biscuits or a bowl of granola or even some breakfast yogurt bowl for that matter.
Pure honey is the best honey to use for this recipe. If you’re unable to find raw honey that has crystallized, you should be able to get some seed crystals from a honey dealer near you.
Creamed honey is made using raw honey- pasteurized honey doesn’t work for this recipe. You will also need crystallized honey or seed honey to make it.
Just like regular honey, whipped honey can stay good for months, if not longer. You can store the honey in the pantry or in your refrigerator- whatever works for you.
Looking for other recipes like this? Try these:
- 1 cup honey crystallized
- 1 cup honey unpasteurized
- ¼ teaspoon vanilla extract
- Using a stand mixer, blend all the ingredients together for about 20 minutes.
- Whip the honey until it is fluffy and has a whipped cream-like consistency.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove