Never heard of this before, but once I tried it, I was hooked!

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Never Heard of This Before, But Once I Tried It, I Was Hooked! — The Surprising Delight of Whipped Honey

Have you ever stumbled upon a food or a recipe that you had never heard of before, tried it on a whim, and immediately fell in love? That’s exactly what happened to me with whipped honey—also called creamed honey or spun honey—a smooth, spreadable version of honey that’s as delightful in texture as it is sweet in flavor.

If you’ve only ever known honey as the thick, sticky liquid from the jar, whipped honey will surprise you with its creamy, almost butter-like consistency. It’s perfect on toast, stirred into tea, or used in recipes where liquid honey might be too runny.

Here’s a detailed look at what whipped honey is, why it’s so unique, and a step-by-step guide on how to make it yourself at home.

What Is Whipped Honey?

Whipped honey is honey that has been intentionally crystallized in a controlled way, creating tiny, uniform crystals that give it a smooth, spreadable texture. Unlike regular crystallized honey—which can be grainy or hard—whipped honey remains soft and creamy, making it easier and more enjoyable to use.

The process involves stirring honey as it crystallizes to keep the crystals very small and evenly dispersed.

Why Whipped Honey?

Spreadability: It’s easier to spread on bread or crackers without dripping or running.
Flavor: Some people find the texture enhances the honey’s flavor, making it feel richer.
Versatility: Use it in baking, cooking, or simply as a sweetener for drinks.
Longer Shelf Life: Whipped honey resists further crystallization, maintaining its creamy texture longer.

Ingredients and Tools You’ll Need

Raw, unprocessed honey (liquid honey works best)
Seed honey (a small amount of whipped honey to use as “starter” crystals) – optional but recommended
Clean glass jar with a tight-fitting lid
Electric mixer or whisk
Thermometer (optional, but helpful)
Large bowl

Step-by-Step Method to Make Whipped Honey

Step 1: Choose Your Honey

Start with a high-quality, raw liquid honey. Avoid pasteurized or heat-treated honey as it crystallizes differently and may not whip well.

Step 2: Heat the Honey Gently

Place your honey jar or a portion of the honey in a warm water bath (not boiling) and gently heat it to about 95°F (35°C). This temperature encourages even crystallization and is warm enough to reduce existing large crystals without damaging honey enzymes.