How To Make Luscious, Fluffy Whipped Honey
This light and fluffy whipped honey is the perfect spread for toast, waffles, or pancakes, and is delicious mixed through yoghurt too. Get creative with optional flavorings like vanilla, cinnamon, or edible lavender.
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Servings: 16 people
Calories: 65kcal
Equipment
- 1 Stand Mixer
Ingredients
- 1 cup crystallized honey (see note 1)
- ½ tsp cinnamon powder (optional but delicious)
Instructions
Using Crystallized Honey
- 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).
Using Liquid Honey + Seed Honey
- Add the tablespoon of crystallized or whipped/creamed honey 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. They will make the honey lumpy and gritty. Once they have, continue on with the steps above (see note 4).
Video
Notes
Making your own crystallized honey
If you don't have any crystallized honey, you can in essence, make your own. Add 1.5 tablespoon of crystallized or whipped/creamed honey to a bowl with 1 cup of liquid raw 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. They will make the honey lumpy and gritty. Once they have, continue on with the steps above.
Note 1: If your honey has very large crystals it won't become smooth and grit free when whipping. To rectify this simply whip the one cup of crystallized honey with one cup of liquid honey. You'll get a perfectly creamed and airy honey and a larger volume too.
Note 2: The honey will be completely fine to use after the first 20 minute whip. The reason you might like to do it twice more after the honey has rested is so that the whipped honey doesn't separate too quickly. Honey will not stay in its whipped form for eternity and eventually the liquid and sugar will separate out again. This will happen less rapidly if the honey is whipped several times. If it does happen over time though - no stress! Simply add it to your stand mixer and whip till it's all combined, light, and fluffy again.
Note 3: If you live in a very warm climate whipped honey is best stored in the fridge so it doesn't separate too quickly. It does harden slightly in the fridge so take it out and sit it on the bench for 5-10 minutes before you want to use it. Particularly if spreading on toast. If it does separate see note 2 above for how to fix it.
Note 4: The recommended ratio for using a seed honey is 1:10. That means 1 tablespoon of crystallized or creamed honey for every cup of liquid honey. I've personally found about 1.5 tablespoons to be perfect. Once the honey is crystallized it's ready to use. You can either save this jar as your seed jar for future use and add a small amount to another batch of liquid honey for whipping or whip the entire batch.
Freezing is another way to crystallize honey. To do this 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 with the recipe above. This is not my preferred method. I find you get the best results with a crystallized or whipped honey seed.
Nutrition
Serving: 1Tbsp | Calories: 65kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.001g | Sodium: 1mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.1mg
