Creamed honey, also known as whipped honey, spun honey, or honey fondant, is honey that has been processed to control crystallization, resulting in a smooth, spreadable texture that resembles soft butter or frosting. Despite the name, no cream or dairy is added—it’s 100% honey
- It’s made by controlling the natural crystallization process of honey.
- Regular honey crystallizes with large, gritty crystals over time.
- Creamed honey has very fine, uniform crystals, giving it a smooth, creamy consistency.
- Ideal for spreading on bread, toast, or biscuits.
Why Honey Crystallizes
- Honey is a supersaturated solution of sugars (mainly glucose and fructose).
- Over time, glucose crystallizes.
- Factors that speed crystallization:
- Higher glucose content
- Lower temperatures (below 14°C / 57°F)
- Presence of pollen or fine particles (they act as “seeds”)
Selecting the Best Honey for Creaming
Not all honey types work well for creamed honey. The best choices are:
✅ Light-colored honeys (clover, orange blossom, alfalfa).
✅ Raw, unfiltered honey (retains natural enzymes).
✅ Honey with low moisture content (17–18.5%).
Avoid dark honeys (buckwheat, eucalyptus) as they crystallize unevenly.
How Creamed Honey Is Made (Dyce Method)
The Dyce method, developed in the 1930s, is the standard technique used by beekeepers.
Step-by-Step Process
1. Start with High-Quality Liquid Honey
- Use filtered, fresh honey with low moisture (17–18.5%).
- Light-colored honeys (like clover or orange blossom) work best.
2. Pasteurize the Honey (Optional)
- Heat to 60°C (140°F) for 30 minutes to:
- Kill yeast (prevents fermentation)
- Dissolve any existing crystals
- Cool it down quickly to 14°C (57°F)
3. Add a Seed (Starter)
- Add 10% by weight of already made creamed honey or fine-crystallized honey.
- The seed provides a “template” for uniform crystal formation.
- Mix thoroughly but avoid air bubbles.
4. Controlled Storage
- Store the mixture at 14°C (57°F) for about 1 week.
- This is the optimal temp for rapid, uniform crystal growth.
- Don’t disturb during setting—vibrations can affect texture.
5. Packaging
- Once set, it can be packed into jars or containers.
- Store in a cool, stable environment.
- Shelf life is typically over a year without quality loss.
Tips for Perfect Creamed Honey Production
- Never use raw crystallized honey with large crystals as seed—this can ruin the texture.
- Do not overheat or you may destroy honey enzymes.
- Avoid stirring after seeding to maintain a smooth finish.
- You can add flavors (e.g., cinnamon, vanilla) after seeding but before setting.
Marketing & Uses
- Great alternative to peanut butter or jam.
- Sell as:
- “Spreadable Honey”
- “Whipped Raw Honey”
- “Cinnamon Creamed Honey” (with flavoring)
- Popular in colder climates where liquid honey crystallizes quickly.