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. 

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What Makes This Recipe So Good?

Raw honey! This is honey that has a higher volume of vitamins, minerals, and enzymes as it has not been heated or filtered beyond what is necessary to remove large pieces of debris. Honey has long been appreciated as a therapeutic aid given its antioxidant, antimicrobial, and anti-inflammatory properties. It’s also excellent for wound healing when applied topically.

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.

Ingredients You’ll Need To Make This Recipe

Crystallized honey is the best type of honey to use for this recipe however, it’s not something you will generally find at a grocery store. This usually happens to jars of raw, natural honey you’ve had in your pantry for a while as the sugar and water start to separate.

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• Raw honey – the best honey to use. Ideally, it will already be crystallized but liquid honey (i.e. not crystallized) will work too. It will just require a few more steps pre-whipping.
• Cinnamon​ – an optional addition but it makes the creamed honey absolutely delicious!

Grab some honey from a local beekeeper if you’re lucky enough to have one close by. You might just find your new favorite honey while supporting a local business.

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.

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1. Tip the crystallized honey into a stand mixer with a whisk attachment.
2. Whip for 20 minutes on a medium/high speed until the honey has a uniform texture and a smooth spreadable consistency. It should be white at this point too.
3. You can stop after the first whip if you’d like to however, for best results, wait 1.5-2 hours then whip for 20 minutes again. Wait another 1.5-2 hours and whip one more time. If you’re adding cinnamon – add it during this last whip.
4. Pour into a jar and store in the pantry.

Whipped honey will not remain whipped indefinitely. It will start to separate over time and a little more rapidly if you live in warmer climates. To avoid this, it can also be kept in the fridge. There’s no issue eating a split whipped honey though, it won’t have spoilt, but it will require whipping again.

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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How To Use Whipped Honey

How to use homemade creamed honey/whipped honey is a common question. And there are lots of popular uses for this quick and easy recipe! These are just a few suggestions so it doesn’t get made and sit in your cupboard.

Drop a spoonful into green tea – this is a great remedy for a sore throat. Keep in mind raw honey is affected by heat so don’t pour boiling water over it. Add it to the tea once it’s sat for a few minutes.

Drizzle some over your pancakes or spread it over toast for a bit of decadence at breakfast or mix through yoghurt or dollop it over berries. It’s suitable to use any way at all you’d use honey.

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 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.

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Tips For Success With This Recipe

If your honey has very large crystals they may be more difficult to break up when whipping. To rectify this, add a cup of liquid honey to the crystallized honey. This will produce a beautiful, velvety whipped honey and you’ll get a larger volume to use too.

Storing

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 fridge 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.

FAQ

Want More Spread Recipes?

• Miso Butter
• Fig Butter
• Homemade Chocolate Spread

If you try this recipe, I’d love to know. Leave a comment, rate it, and remember to tag @wholenaturalkitchen in your pics or reels on Instagram, Facebook or TikTok!

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