Regular honey, also known as liquid honey, is the most common form of honey found on store shelves. It is made by honeybees, extracted, and bottled. Regular honey is smooth and runny in its natural state. Regular honey will eventually crystallize, but can easily return to its normal state, when warmed up.
Creamed honey, also referred to as whipped honey, possesses a distinct creamy texture and spreadable consistency. Unlike regular honey, which is typically liquid, creamed honey has a smooth and velvety feel. It is created through a controlled crystallization process, which gives it its unique composition.
The Art of Making Creamed Honey:
Selecting the Right Honey: The first step in making creamed honey is to choose the right base honey. This honey should have a lower moisture content and a fine-grained texture, making it ideal for creaming. Our creamed honey is almost always made from canola sourced honey.
Seeding: In the creaming process, a small amount of already crystallized honey, often referred to as “seed” or “starter,” is added to the liquid honey. The seed honey acts as a template, encouraging the rest of the honey to crystallize in a controlled manner.
Mixing and Conditioning: The seed honey is thoroughly mixed with the liquid honey, evenly distributing the fine crystals. The mixture is then stored at a temperature around 57-64°F (14-18°C) for several days. This controlled temperature allows the honey to slowly crystallize without becoming too hard.
Slow Crystallization: Over time, the honey forms fine, uniform crystals throughout the mixture. This process gives creamed honey its smooth and spreadable consistency. The slow crystallization prevents the formation of large, gritty crystals that are often found in unprocessed or raw honey after a long period of time.
Packaging and Storage: Once the desired consistency is achieved, the creamed honey is packaged in jars, ready for consumption. It is important to store creamed honey in a cool, dry place to maintain its texture and prevent excessive crystallization.
Creamed Honey: A Taste and Texture Sensation
Creamed honey stands out for its delicate, velvety texture and its ability to spread effortlessly. The slow crystallization process creates a fine-grained structure that remains consistent throughout the jar, making it a pleasure to scoop and spread on your favorite foods. The flavor profile of creamed honey is similar to regular honey, but some say it tastes milder than the non-crystallized honey.
Versatile Uses of Creamed Honey:
Spreading and Topping: Creamed honey's smooth texture makes it an ideal choice for spreading on toast, bagels, or pancakes. It can also be used as a delectable topping for desserts, yogurt, or fresh fruit.
Baking and Cooking: The creamy consistency of creamed honey makes it easy to incorporate into recipes. It can be used as a replacement for regular honey in baking, cooking, marinades, and dressings.
Natural Beauty Regimens: Creamed honey can be used in various homemade skincare treatments due to its moisturizing and antibacterial properties. It can be incorporated into facial masks, lip balms, or hair treatments.
While regular honey is beloved for its liquid form and versatile nature, creamed honey provides a delightful twist on this classic sweetener. The controlled crystallization process used in making creamed honey gives it a unique texture and spreadability, making it a delightful addition to any pantry. Whether you're spreading it on toast, incorporating it into recipes, or using it in your beauty regimen, creamed honey offers a captivating sensory experience that is both satisfying and delicious. Visit our shop and order your own creamed honey coming in original, lemon, or raspberry flavors!
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