Creamed Honey aka Whipped Honey
Servings: 10
Calories: 1379kcal
Creamed honey is known by many titles. Whipped honey, spun honey, honey butter, cream honey, and churned honey are just a few of the variations in the name. Creamed honey is crystalized honey that the crystallization process has been controlled. The goal is to create spreadable honey that has a creamy smooth texture.
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Ingredients
- In the Dyce method a 5% to 10% of seed honey is recommended at the optimal ratio. For easy figuring I will follow the 10% model.
- 1 lb of seed honey make your own, or purchase creamed honey to use as a starter
- 9 pounds of liquid honey
- These amounts can be adjusted to make a smaller batch just keep in mind the 1 to 10 ratio for easy figuring.
- **In my video I made a small batch using the 1 to 7 ratio.
- Mixer
- Wide mouth containers to store creamed honey.
Instructions
- Measure your seed honey to determine your liquid honey ratios.
- If you are making your own seed honey from crystalized honey, add to stand mixer and mix on medium speed using the mixing paddle. No need to whip.
- Mix until the honey crystals are pulverized to a fine texture. The mixture will be lighter in color. I mixed for only a few minutes.
- Add the liquid honey in your chosen ratio. Mix gently on medium speed until thoroughly mixed. Again, no need to whip the mixture. The goal is not to incorporate air, but to mix thoroughly.
- Pour the creamed honey into wide mouth jars.
- Store in a cool, dry place. Refrigeration is not required. Optimal storage temperature is 57 degrees.
- Wait at least two weeks to allow natural crystallization to continue making a thick, creamy spreadable honey.
Nutrition
Calories: 1379kcal | Carbohydrates: 374g | Protein: 1g | Sodium: 18mg | Potassium: 236mg | Fiber: 1g | Sugar: 372g | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
