How To Make Luscious, Fluffy Whipped Honey

Whipped Honey, also known as creamed honey, or spun honey, turns a gritty, crystallized honey that you might have thrown away, into a deliciously light, smooth, and creamy spread. It’s a quick and easy recipe that requires very minimal hands-on time too.

This light and fluffy honey is perfect for drizzling over Stewed Apples, Sourdough French Toast, or these warming Baked Oats For One.

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Naturopath’s Notes

Raw honey contains various trace nutrients and bioactive compound including carbohydrates, vitamins, minerals, enzymes, and amino acids processing. It is widely considered superior to regular, pasteurized honey given this type of honey is minimally processed. This means raw honey retains more of its natural components that are often stripped away by heat and filtration in the pasteurization process of regular honey.

The minimal processing of raw honey means that trace amounts of natural elements like pollen and beeswax are present. These encourage crystallization of the honey over time as they provide sites for small crystals to form. This is actually what makes a jar of raw honey that’s been sitting in your pantry ideal for this recipe. The more crystallized the honey is, the better.

How To Make Whipped Honey

This simple recipe requires nothing more than whipping pure honey into a light and fluffy spread with a creamy consistency. Once made, it will add a delightful texture and a touch of sweetness to an array of sweet or savoury dishes.

While you’ll get a delicious and fluffy honey after the first whip, doing this process several times can make it even more light and airy. To whip again, wait 1.5-2 hours then pour back into your stand mixer and whip for 20 minutes again. Repeat this process one more time and if you’re adding cinnamon – add it during this last whip.

Substitutions And Variations

Adding things like seeds from a vanilla bean, ground cinnamon or even edible lavender during the whipping process will give you lots of flavor options.

Two other great ways to vary this recipe are whipping the honey with butter for a different spread or some goat’s cheese to make a dip.

For a whipped honey butter:

1. Add 3 tablespoons of whipped honey to one stick (110g/4oz) softened butter along with ¼ to ½ a teaspoon of salt.
2. Use a hand mixer, or stand mixer with a paddle attachment to whip the butter for about a minute until it’s light and fluffy.
3. Scrape down the sides of the bowl if needed and add 1.5 tablespoons of honey and whip again for a minute to disperse it.
4. Add the last 1.5 tablespoons of butter and the salt and whip for one more minute. Your finished product should still have a very buttery texture but look whipped and airy.
5. Store in a jar or airtight container in the fridge for a couple of months.

To make it extra delicious and nutritious make this with my Cultured Butter Recipe!

For whipped honey goat’s cheese:

Simply soften a log of goat’s cheese (about 8oz/220g) then add 1 or 2 tablespoons of creamed honey and a pinch of salt. Whisk with a fork in a bowl to combine and serve topped with chopped fresh berries and nuts. It makes a delicious sweet dip served with crackers or sourdough and is great on a Charcuterie Board.

Whipping Honey In A Liquid State (Not Crystallized)

If your honey is liquid, you’ll need to encourage crystallization and there are two ways to do that.

1. Seed method – If you have a small amount of crystallized honey or previously whipped honey, add 1.5 tablespoons of it to a bowl with the liquid honey and stir thoroughly to combine. Leave this mixture to sit at room temperature for 2 or 3 days or until you see crystals starting to form. Once they have, continue on with the recipe above.
2. Freezing method – Line a shallow baking dish with parchment/baking paper. Pour the liquid honey into the dish and freeze for a few hours or overnight. Scrape the frozen honey with a fork to break up large crystals and continue on from step two above.

With any method here if you don’t have a stand mixer the honey can also be whipped using a hand mixer with whisk beaters. Just make sure they’re sturdy if you’re using the freezing method.

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Storing And Freezing

Once whipped the honey is shelf-stable and can be stored back in the pantry in an airtight container – preferably a glass jar.

For very warm climates it’s best to store the whipped honey in the refrigerator if it won’t be used swiftly. It will harden slightly once chilled, which can make it hard to spread over soft surfaces like toast. To combat this just take it out of the fridge 5 or so minutes before you intend to use it.

To extend the shelf life of whipped honey, typically for up to 2–3 months, freeze it in an airtight container. The honey must be thawed in the refrigerator overnight before use. As mentioned above, let it sit on the bench for 5 minutes to soften before using it as a spread.

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