Whipped Honey
You may not have heard of this delicious treat but once you give it a try, it will become a new favorite! Whipped honey is simple to make right at home and is also great way to use crystallized honey.
I always love using the honey from our bees in new ways in the kitchen. I use honey to replace refined sugar in most baking recipes, to drizzle on homemade yogurt and granola, and to slather on just about every baked good that comes out of the oven.
We have jars of honey tucked here and there in our kitchen. We harvest enough to last us through winter until the following autumn harvest. By the end of the year, though, some of our honey will begin to crystallize.
Depending on several factors including what the bees foraged on during the summer and storage temperature, raw honey can crystallize over time. This is completely normal and doesn’t harm the honey but can make it more difficult to use. It’s very simple to decrystallize the honey and bring it back to liquid form. You can read all about it in this post.
Instead of warming the honey to decrystallize it, whipping it is another option. This method takes less time and the result is a unique way to enjoy honey. Give it a try!
What is Whipped Honey?
- Whipped honey is often called creamed honey but no, there’s not actually cream in it. It just looks creamy.
- There’s only one ingredient, honey!
- It has the same nutritional value and health benefits as liquid honey.
- Enjoy and use it in the same ways as you do liquid honey.
- The honey remains in the raw state and is undamaged.
- The whipping process breaks up the sugar crystals in the honey so they don’t form into larger ones. It is smoother and easier to use than crystallized honey.
How to Make Whipped Honey
This is so easy to do, it hardly needs an explanation! There are other methods, including purchasing a “starter” seed but this is how I do it right at home.
Start by pouring a jar of honey into the bowl of a stand mixer fitted with the whisk attachment. Honey that has started to crystallize works best but liquid honey is fine too.
Unfortunately, pasteurized or heat-treated honey from the grocery store won’t work for this recipe. You need to use raw honey, which is the best honey to have anyways!
I like to use a pint jar of honey but there’s no certain amount required. You can use as little or as much honey as you’d like!
Turn the mixer on medium-high and allow to whip for about 20 minutes. The honey will turn white and look a little on the fluffy side.
Once it’s all whipped up, turn the mixer off and pour the honey back into its jar or a fresh glass jar if you prefer. You now have whipped honey!
How to Store Whipped Honey
Whipped honey can be stored at room temperature, just like liquid honey, and it won’t spoil. If your home is too warm though, it will become liquid again.
I prefer to store it in the fridge. This keeps it nice and thick and easier to spread.
Some separation will occur and you will see a layer of foam on the top of the jar. This is natural and you can either stir it back in or scrape it off for a super-sweet treat!
How to Use Whipped Honey
Whipped honey can be used just like liquid honey. If you keep it at room temperature, it will drizzle. Use it to top granola, yogurt, ice cream, or hot tea.
I like to keep a jar in the fridge so it stays thicker and can be used as a spread. Smear it on a biscuit, toasted sourdough bread, pancakes, and all of your other favorite baked goods.
Having it thicker also makes it easier to give to children. A spoonful of local, raw honey is a great way to sooth a sore throat and when it’s whipped, there’s no worrying about messy drips.
Honey is always an appreciated gift. Spoon whipped honey into small jars to give away. Your recipient will be amazed at the beautiful white color of the honey and will love enjoying honey in a new way.
It’s always great learning to make something new in the kitchen. Whether you keep your own bees or get your honey from a local beekeeper, making whipped honey will become one of your favorite ways to use it. And if some of your honey crystallizes over time, you will have a new way to enjoy it!
Whipped Honey
Equipment
- Stand mixer fitted with whisk
Ingredients
- 1 pint Honey can be crystallized
Instructions
- Pour honey into mixer bowl
- Turn mixer on high.
- Whip for 20 minutes. Honey will become white.
- Turn mixer off and pour into glass jar. Store at room temperature or in refridgerator.
Notes
Ok this sounds absolutely delicious!! I love honey so will Definitely have to try!
I’m going to have to try this!!! This would be perfect for scones! Does it need to be stored in the fridge?
It’s delicious trying honey in a new way! Enjoy:)
You don’t have to store it in the fridge, it can be left at room temperature! However, if your house is especially warm, the whipped honey can go back to regular honey. We keep our house warm with a woodstove so I keep ours in the fridge just in case:)
this looks so good. I can’t wait to try it!
Thank you, Rose! Enjoy!
Pinned for when we get our bees!
Great! Beekeeping is awesome!
I whipped it according to instructions and it is good but still has crystals in it. Is that expected? Thanks
Hi Brenda! You might need to whip it longer! It should be nice and thick and creamy, not too grainy from the crystallization. Try whipping it for a longer period of time, hopefully that will help! Some crystallization might remain if it was very crystallized honey.
Does the honestly have to have crystals to be whipped?
You need crystallized honey in order to make creamed honey but you can add some liquid honey if you want to increase the amount!
My husband and I used to buy chocolate covered honey squares at a local family owned store. The owner passed away and no one else has the recipe. Can this recipe make a honey that is thick enough to be cut into squares or would I need to add a thickening agent? Thanks so much!
Hi Patricia! Very interesting, I have never had those before but they sound delicious! I’m curious now and want to try to make some too! My concern is that as the honey warms it would soften too much, but perhaps the chocolate coating would prevent this? Whipped honey is much thicker than standard honey so this might not matter. I’m wondering if a thickening agent would help but not sure. I’m sorry I don’t have an answer for you! But I’m going to give it a try and see if I can’t make it work so I’ll let you know! Thank you for asking!
I take honey, from Costco, and put in some commercial whipped honey. I mix it with a hand mixer for a few minutes. I then pour it into some plastic tubs so it is easy to dig out and then I put it into the refrigerator. It sits in the frig for about a month or when ever I need it but long enough for it to set up. Sometimes it is very hard and sometimes it is a little stiff but okay to dig out and spread with a knife. If it is real hard I put it into the microwave for about 20 seconds which softens it up. My question is how can I control the softness so it is spreadable with a knife? Will mixing it for a longer period of time help or hinder my problem? What other tips do you have? Thanks for your help.
Once it’s refridgerated, warming it up is the way to soften it enough to make it spreadable. Although I never recommend microwaving honey! Set the container in a bowl or pot of hot water until nice and soft. I don’t believe mixing it longer will change how spreadable it is once it’s been in the fridge.
Why can’t I use pasteurized honey? How can I find out if it is pasteurized? The container doesn’t say it is.
Pasteurized honey has been heat-treated so will not whip up. Most store-bought honey is pasteurized unless you shop at a local market or a health food store. Look for honey labeled “Raw” or buy directly from a local beekeeper!