How to Make Whipped Honey {Quick & Easy!}
If you have crystallized 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 honey undergoes, especially when it’s been exposed to cold temperatures or moisture.
Although this crystallized honey is no longer ideal for spreading over toast, the good news is that you can easily turn it into something new and lovely: whipped honey!
The whipping process breaks down those sugar crystals to give your hardened honey a luscious, creamy texture.
In this post 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!
Do you love the sweet, floral flavor of honey? You’ll love making your own infused honey recipes to add extra flavor to teas, scones, and more! Try my vanilla honey or cinnamon infused honey for a special treat.
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 must have at least a small amount of seed honey (crystallized honey), or you won’t be able to whip it. The crystallization process helps make it thick and fluffy!
You can whip ALL crystallized honey, but keep in mind it will be slightly grittier, and you won’t be able to remove all of the sugar crystals.
For a creamier texture, use 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.
Storing Whipped Honey
Regular, unflavored creamed honey has the same shelf life as regular honey. It should be stored in a cool, dark area in an airtight container like a glass jar. Keep it at room temperature and avoid any major temperature fluctuations.
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
- 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, 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.
Raspberry Creamed Honey
Add 2 tablespoons of powdered, freeze-dried berries per 1 cup of 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.
- Add dried herbs and spices. Honey pairs really well with a variety of flavors. Add some dried cinnamon or different spices to make a custom blend for your herbal teas or toasted English muffins.
- 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 a handwritten label. 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.
I’ve tried both options. Whipping at a high speed definitely speeds up the process but can burn up low-powered mixers. It also warms the honey, which can be a concern. Low speed works well, but it takes longer. I like to mix at medium speed, which is the best of both worlds.
I do not recommend it. Refrigerating will cause the honey to firm up even more, making it harder to spread on your toast or pancakes. Plus, it is shelf-stable, so it doesn’t require this extra step.
Related Recipes
- Lavender Infused Honey
- Vanilla Honey
- Cinnamon Infused Honey
- Black Pepper Honey
- Homemade Spiced Honey
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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Easy Whipped Honey Recipe
Equipment
- 1 mason jar
- 1 skinny spatula
Ingredients
Option 1: All Crystallized Honey
- 1 cup crystallized honey
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.
Notes
Cinnamon Whipped Honey
Add 1 T of ground cinnamon to 1 cup of honey.Vanilla Creamy Honey
Add 1 tsp vanilla bean powder.Raspberry Whipped Honey
Mix 2 T of powdered, freeze-dried berries per 1 cup of honey.Nutrition
Pin this recipe for later!
This post was initially written in 2021 but was updated in 2024.
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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.