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.
Try it drizzled over Stewed Apples, Sourdough French Toast, or these warming Baked Oats For One.
Recipe Overview: Whipped Honey
Naturopath’s Notes
Raw honey contains various trace nutrients and bioactive compounds including carbohydrates, vitamins, minerals, enzymes, and amino acids. It is also minimally processed, meaning it 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.
Key Ingredients
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.
- 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
All you need for this recipe is a stand mixer or hand mixer and a jar of crystallized honey. The mixer does all the hard work, leaving you with a deliciously smooth and fluffy spread that’s ready to use straight from the jar.
- Step 1: Tip the crystallized honey into a stand mixer with a whisk attachment. Whip for 20 minutes on a medium/high speed.
- Step 2: After whipping the honey should be white, have a uniform texture, and a smooth spreadable consistency. To store, pour it into a jar and keep in the pantry.
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:
- Add 3 tablespoons of whipped honey to one stick (4oz/110g) softened butter along with ¼ to ½ a teaspoon of salt.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
How To Use Whipped Honey
This creamy honey works anywhere you’d use regular honey. Stir a spoonful through Greek Yogurt, drizzle it over these Sourdough Pancakes, spread it on toast, or dollop it over berries. It’s also lovely in green tea, just add it once your tea has cooled slightly, as raw honey is sensitive to heat.
Expert Tips
- 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.
- 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.
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.
Whipped Honey Recipe FAQs
Drizzle Whipped Honey On These Recipes
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How To Make Luscious, Fluffy Whipped Honey
Equipment
- 1 Stand Mixer
Ingredients
- 1 cup crystallized honey (see note 1)
- ½ tsp cinnamon powder (optional but delicious)
Instructions
- Tip the crystallized honey into a stand mixer with a whisk attachment.
- 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.
- You can stop after this if you’d like to however, for best results, leave the whipped honey in the bowl and wait 1.5-2 hours then whip for 20-minutes again. Cover the bowl again and wait another 1.5-2 hours and whip one more time. If you’re adding cinnamon – add it during this last whip (see note 2).
- Pour into a jar and store in the pantry (see note 3).
- See note 4 below on using liquid honey and a seed honey to make a larger volume of crystallized honey if you don't have enough.
Video
Notes
Nutrition
Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) and published health writer. After many years in clinical Naturopathic practice, she moved to recipe development and online education to combat the abundance of misinformation about food and health online. Every recipe Gabby creates is shaped by her clinical knowledge. All use simple, everyday ingredients and many cater to common dietary needs like being gluten-free and dairy-free. MORE ABOUT GABBY
This is the most perfect way to use up honey that would otherwise be discarded. I find it makes excellent gifts for friends and family too.