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If you have extra honey on hand, use it to make whipped honey! This creamy, fluffy honey couldn’t be easier to make and adds a delicate sweetness to toast, pancakes, and more. Plus, little jars of honey are a great gift for the holidays!
Have you ever had an old jar of honey change from a golden, smooth liquid into a chunky mess? Crystallizing is a natural process raw honey undergoes, especially when it’s been exposed to cold temperatures or moisture.
Although you can warm honey to make it soft and spreadable again, you can also use it as seed honey to make a sweet, creamy spread for toast, scones, and more.
All that extra air that you whip into the honey makes it taste even milder and creamier. It’s truly the best way to enjoy honey!
In this simple recipe, I’m breaking down everything you need to know about turning your solidified honey into the loveliest, creamiest spread for toast and more. I promise it’s way easier than you’d think!
What is Whipped Honey?
Whipped or “creamed” honey is a specific type of honey made by whipping crystallized honey into a creamy consistency.
And no, there’s no cream involved!
If you’re a baker at all, you’ve probably had to “cream” your butter and sugar together. This term simply refers to a process of blending ingredients together until they’re smooth and creamy.
As you run the crystallized honey in your stand mixer, the large sugar crystals will break down into small crystals. The honey will take on a very pale, opaque color, sometimes even turning white.
It tastes just like regular honey, except I find it to be a bit toned down. It has a smooth, rich, marshmallow-like texture and delicious flavor. It’s not quite as intense, so it adds a gentle sweetness and floral flavor. It’s like making a creamy honey frosting for biscuits, scones, toast, and more!
Why you’ll love this easy whipped honey recipe
- USE UP CRYSTALLIZED HONEY – I find raw honey tends to crystallize much faster than processed honey, which can make it hard to remove from the container. Whipping honey is a great way to get it back to a soft, spreadable texture without heating it up!
- SMOOTH SPREADABLE CONSISTENCY – After whipping, the honey takes on a thick, creamy consistency that is much easier to spread on sourdough toast. I love the marshmallow-like texture and can’t ever believe honey can look like this!
- TASTES AMAZING – After whipping in so much air, you can really taste every element of the honey in a new way. It mellows out that overly sweet flavor into something that reminds me of some sort of candy. If you’ve never tried it, you need to give this a try!
Equipment
Making whipped honey takes some time, and your arms will surely appreciate it if you use modern technology.
You will need:
- A stand mixer or a medium mixing bowl with a high-powered hand mixer
- An airtight container or glass jar
- A silicone spatula to jar up the honey
- Little mason jars for storage
I prefer to use my KitchenAid stand mixer for this process as I can let it run while I’m tinkering around in the kitchen. Since we will be whipping the honey for at least 20 minutes, this is a big help!
Ingredients
There’s only one ingredient required to make creamed honey: pure honey.
I recommend using raw, crystallized honey + liquid honey for the smoothest consistency.
You can technically make whipped honey with regular liquid honey, but it won’t stay thick and fluffy during storage.
That’s because you need a tiny amount of the crystallized honey (called seed honey for this purpose). Those sugar crystals help hold keep the whipped honey nice and thick even months later.
You can whip 100% crystallized honey, but keep in mind it will be slightly grittier.
For the creamiest texture, I highly recommend using a small amount of crystallized honey (about 1 tbs) with a cup of regular liquid honey.
How to Make Whipped Honey
- In the bowl of your stand mixer, add your crystallized honey (or a combination of seed honey and liquid honey).
- Using the whisk attachment, whip the honey at medium speed for about 10 minutes to start. Scrape down the sides and rub the creamed honey between your fingers or taste it to feel for sugar crystals. If there is still a lot, continue mixing for an additional 10 minutes.
- If you prefer a thicker honey, continue whipping for another 10-20 minutes.
- Transfer to an airtight container and store in a cool, dark place.
Free Printable Whipped Honey Gift Tags
Whipped honey makes a great homemade Christmas gift! Attach little labels to your jars of whipped honey for easy gifting. Simply click the button below to view and download the file, then print and go.
Storing Suggestions
Regular, unflavored creamed honey has the same shelf life as regular honey. It should be stored in a cool, dark area at in an airtight container like a glass jar. Keep it at room temperature and avoid any major temperature fluctuations (don’t put it in the fridge).
If you add any dry spices or seasonings, they should not affect how you store the honey.
What to Do with Whipped Honey
There are so many ways to use creamed honey. Here are some of my favorite ways to use it up:
- Make homemade whipped honey butter
- Drizzle over Greek yogurt with fresh fruit and homemade granola
- Add it to a cheese board
- Use as a topping for pancakes and waffles
- Spread onto fresh dinner rolls
- Drizzle onto homemade sourdough cornbread
- Spoon onto homemade bread
- Jar it up into little mason jars for cute gifts
- Stir into coffee or tea
- Dip apples or pears for a sweet snack
How to Make Flavored Creamed Honey
Once you know how to make whipped honey, you’ll quickly find yourself dreaming up delicious flavor combinations.
It’s incredibly easy to make flavored creamed honey, it makes the best homemade holiday gifts, and I’m sharing a handful of my favorite mix-ins and tips below.
Cinnamon Whipped Honey Recipe
Add 1-2 teaspoons of ground cinnamon to 1 cup of honey while whipping.
Vanilla Creamed Honey
Add 1 teaspoon vanilla bean powder to 1 cup of liquid honey.
Chocolate Whipped Honey
It tastes like brownie batter! Use 1 tablespoon cocoa powder per 1 cup of honey.
Tips for Making Whipped Honey
- Rub the honey between your fingers. If you use only crystallized honey, you might not be able to get rid of all the sugar crystals. This doesn’t bother me, but I like to get rid of as much as possible. You can keep an eye on this process by rubbing the honey between your fingers. If it feels really gritty, keep going.
- Try different types of honey. For a really delicate flavor, use orange blossom honey or acacia. For a bolder flavor, try buckwheat honey. Just be aware that dark honeys can take longer to whip and often have a stronger flavor.
- Jar up some for DIY Christmas gifts. Homemade whipped honey is a fantastic gift! Just add some to a small glass jar and pair it with the labels above or a handwritten gift tag. It pairs wonderfully with these glazed honey gingerbread cookies, too!
FAQs
If the crystals in your seed honey are large, no amount of whipping will get rid of them completely. In these situations, I like to thin out the honey with fresh liquid honey (reducing the concentration of crystals in your batch).
Another option is to re-liquefy the honey completely. To do this, place the glass jar of honey in a small saucepan with several inches of water and heat on LOW heat. It takes time, but slow and steady is best here. Let it cool on the counter before whipping again.
It depends on the method used. I’ve found that making whipped honey with a small amount of crystallized honey stabilizes to the structure and keeps it thick and fluffy for months. If you use liquid honey, it will start to collapse and liquefy within a couple of weeks.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Homemade Whipped Honey Recipe + 4 Flavor Variations
Equipment
- 1 mason jar
- 1 skinny spatula
Ingredients
Option 1: All Crystallized Honey
- 1 cup crystallized honey, may cause the whipped honey to be slightly gritty
Option 2: Liquid Honey with Seed Honey
- 1.5 tbs crystallized honey, or storebought creamed honey
- 1 cup liquid honey
Instructions
- In the bowl of your stand mixer, add your crystallized honey (or combination of seed honey and liquid honey).
- Using the whisk attachment, whip the honey at medium speed for about 10 minutes to start. Scrape down the sides and rub the creamed honey between your fingers to feel for sugar crystals. If there is still a lot, continue mixing for an additional 10 minutes. (Note: If using all crystallized honey, you may not be able to break down all the crystals. Try thinning it out with extra liquid honey for the smoothest consistency.)
- If you prefer a thicker honey, continue whipping for another 10-20 minutes.
- Transfer to an airtight container and store in a cool, dark place.
Video
@milkglasshomekitchen Creamy Flavored Whipped Honey 🍯 You'll need crystallized honey. I used 2 cups of kind of clumpy honey and mixed over medium to high speed for 20 minutes until thick and fluffy. I then divided the honey into 3 containers and added: 1 tsp cinnamon 1 tsp vanilla bean powder 1 tbsp cocoa powder You can also add powdered freeze dried fruits! (Approx 2 tbsp per cup of honey) It's smooth and spreadable, and a delicious topping for toast, English muffins and more. I have a full blog post about this with answers to my post common questions or ask a question below! #whippedhoney #creamedhoney #chocolatehoney #homesteading #foodtok #handmadeholiday ♬ original sound – Rachael – Milk Glass Home 🌻
Notes
Cinnamon Whipped Honey
Add 1 T of ground cinnamon to 1 cup of honey.Vanilla Creamy Honey
Add 1 tsp vanilla bean powder.Chocolate Whipped Honey
Add 1 TBSP cocoa powder per 1 cup of honey.Raspberry Whipped Honey
Mix 2 T of powdered, freeze-dried berries per 1 cup of honey.Nutrition
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This post was initially written in 2021 but was updated in 2024.
This is so easy and I can’t wait to make this at home. Thank you!
Thank you so much for this article. It’s very helpful and has a lot of great information for me to start out some whipped honey. I’m very excited. I live in Miami, and I’m wondering if I don’t have a cool dark place to store the honey in, what happens to the honey at say 80° or so? Or even hotter? Does it just become more runny or does the consistency completely change things ? Thank you so much!!
Julie, I’m so glad this post is helpful! The honey will get softer in warmer temperatures, but because creamed honey is so thick to begin with, I think it’s worth a try. Mine stayed nice and thick here in Washington even on our hottest days, but Seattle and Miami are quite different. You can always experiment with just a cup and see how it goes!
I just made this 2 days ago. The taste is amazing… I made it with vanilla. I think it did something wrong because mine is separating. Ideas as to why? Or how to prevent it.
Ellie, That’s so interesting! I’m wondering if the oils from the vanilla beans are causing it to separate. I’d try rewhipping it to see if that helps!
Cheryl, Thanks for your note! I just made a new batch of whipped honey this weekend and temped it for my own information. My batch was only at 82 degrees F. Granted, we are in a cold spell here in WA so the ambient temperature was probably lower than normal (mid-60s). I imagine it also depends on the type of mixer. For reference, I used a bowl lift KitchenAid.