Creamed Honey Recipe

Creamed Honey Recipe

Learn how to make smooth, spreadable creamed honey at home using just two ingredients and a simple natural crystallization method. This easy no-heat recipe creates a silky honey spread that's perfect for toast, biscuits, pancakes, and more.

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Prep Time 10

Total Time 10

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 64

Ingredients Equipment Method Notes

Ingredients

2 cups 680 g raw liquid honey
2 tablespoons smooth creamed honey seed honey
Optional Flavorings
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
½ teaspoon pumpkin pie spice
1 teaspoon freeze-dried berry powder

Equipment

Mixing bowl
Silicone spatula or wooden spoon
Measuring cups
Measuring spoons
Clean glass jar with lid
Kitchen thermometer (optional)

Method

If the liquid honey has begun to crystallize unevenly, place the jar in warm water until mostly liquid. Do not overheat.
Pour the liquid honey into a clean mixing bowl.
Add the creamed (seed) honey.
Stir gently for 3–5 minutes until fully combined and smooth.
Transfer the mixture to a clean, dry glass jar.
Cover tightly with a lid.
Store the jar at about 57°F (14°C) for 5–10 days to allow fine crystals to develop.
Once the honey has become thick and creamy, stir gently if desired and enjoy.

Notes

Use 100% pure honey for the best flavor and texture.
Keep all utensils and jars completely dry to prevent fermentation.
Avoid heating honey above 95°F (35°C) to preserve its natural enzymes and flavor.
Store finished creamed honey in a cool, dry place with the lid tightly sealed.
Homemade creamed honey typically keeps for 6–12 months when stored properly.
Try adding cinnamon or vanilla after the honey has fully set for delicious flavor variations.