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I’ll never forget the first time I had whipped honey (the one I had was called “creamed honey”). Years ago, I did some work with the National Honey Board, and after we spent a few days learning about bees and their honey production, I was sent home with a care package filled with different honey products. One of those products was a creamy spread called whipped honey, and it was an incredible discovery. It was smooth and spreadable with a buttery texture, and I immediately started putting it on almost everything.
Honey in its original state is an incredible sweetener, condiment, and charcuterie accoutrement…it’s so versatile! But whipped honey’s spreadable texture is perfect for slathering on warm biscuits or a cracker with brie and prosciutto. Traditional honey works just fine, and I often use it, but it will never hold my heart – or my palate – like homemade creamed honey does.
I prefer using honey that’s been whipped to my charcuterie boards because its smooth texture and creamy consistency are much more spreadable. Its lighter color usually results in questions about where I got it and how it’s made – people love it!
Use honey that’s best for whipping
If you’ve ever had a jar of crystallized honey that you threw out, you’ll be glad to know that you never have to do that again! That’s because whipped honey should be made using liquid honey that’s been crystallized. It doesn’t need to be completely crystallized, but some small crystals should be present. The honey should be gently heated to dissolve any larger crystals, poured into the bowl of a stand mixer, and then whipped until it’s creamy and spreadable.
The type of honey you use matters! Raw, natural honey is the best for whipping because it’s not pasteurized, a process that applies heat to honey to extend its shelf life. You may be able to find some at the grocery store, but if not, pick up some local raw honey at your local farmers market or order online. The best types of honey for the whipping process are lighter in color, such as clover honey, so try to find a light-colored, raw, local honey.
There are other ways to make whipped honey; the only difference is starting with a “seed honey” if your honey hasn’t started crystallizing. This is where you save a little bit of honey with small seed crystals and add it to a new jar of honey that hasn’t started the natural process of crystallization.
Adding Flavorings
Depending on your use, you may want to add a little cinnamon or vanilla to your honey. Cinnamon-flavored whipped honey is fantastic on toast or pancakes and makes a great homemade gift! Start with a teaspoon (or less) of cinnamon per pound of honey, then add more to taste. Add about the same amount for vanilla and adjust it if you’d like a more prominent vanilla flavor. You can also do a combination of both!
We’ve been told recently that you can also use a blender to turn freeze-dried fruits, such as strawberries, into a powder and use that as a flavoring. It sounds incredible but we haven’t tried it in our own kitchens (yet). If it’s as good as it sounds, imagine the possibilities! Strawberry honey butter slathered over a warm biscuit or used to make a dip with whipped ricotta cheese. It would also be incredible stirred into a hot cup of tea!
How to Make Whipped Honey
- Start with raw honey that’s just started to crystallize. It won’t whip properly if it’s still in its liquid state without any crystallization. If it has large crystals, start at step two, otherwise you can skip the heating process.
- If your honey is far enough along in the crystallization process and has large crystals, you’ll need to gently warm it before whipping. It’s crucial to warm it just until it’s a liquid, then remove it from the heat. Heating it too much could change its flavor.
- Pour some honey into the bowl of a stand mixer with the whisk attachment. The amount doesn’t matter, so use a little or a lot! I usually whip about a 16-24 oz jar at a time, just so I always have some on hand. You can use a hand mixer, but it’s not nearly as convenient.
- Turn on the mixer and turn the speed up to the medium-high setting, then just let it do its thing for about 20 minutes. The color of the honey will get very light and its consistency will slowly change as air gets incorporated. If you’re adding flavorings, add them toward the beginning of this process to adjust the amount if necessary.
- Pour your whipped honey into an airtight container, preferably a clean jar, and seal it tightly with a lid. But before you do, have a warm biscuit ready – you won’t regret it!
How to Store Whipped Honey
Whipped honey will last a few weeks at room temperature. If you want to extend its shelf life, store it in the fridge but be aware that it will solidify. It will also crystallize again eventually, but it can be re-whipped back to its creamy texture. Keeping it in a cool place, such as your pantry, is your best bet. If you make it often consider buying a vintage honey jar for storage – they’re so pretty and would be adorable on your kitchen counter.
Does Whipped Honey taste different from regular honey?
Honey that’s been whipped still tastes like honey, but it’s lighter and creamier, with a less sharp honey flavor. The changes to its texture are the most significant, and once you try honey that’s creamy and spreadable, you may never want it any other way!
Ways to Use Whipped Honey
Here are our favorite ways to use this perfect spread:
- On a charcuterie board, of course! The smooth spreadable consistency makes it perfect for adding to a cracker or crostini with a bit of cheese and a thin slice of cured meat. It looks so pretty in a little dish!
- Spread some on warm toast or biscuits. A smear on pancakes is heavenly, especially with a bit of peanut butter! A layer of cream cheese topped with creamy honey on a bagel is incredible.
- Swap it out for regular honey in your baked goods.
- Drizzle some onto granola for breakfast.
- Swirl some into vanilla yogurt.
- Use it as an ice cream topping with chopped nuts.
- As a topping for sweet potatoes.
- Make honey butter by mixing some with softened butter at room temperature. Unsalted butter is best but use salted if that’s what you’ve got. Keep it in a small bowl or smaller jars to give as gifts.
- Stir some into tea, especially if you have a sore throat.
- Blend some with cottage or ricotta cheese for an incredible spread. Serve it with some fresh fruit!
- Toss it with some hot, cooked carrots.
- Add chopped nuts to a little bowl, stir in some creamy honey, and then add it to your charcuterie board.
- Top a wheel of brie with nuts and creamed honey, then bake it until it’s warm and gooey. Add some fresh berries and serve!
- Spread some on a block of salty feta and broil it, then serve it with crispy crackers.
- Mix it with mustard for a honey-mustard spread.
- Make a glaze for salmon with whipped honey, soy sauce, and a little minced garlic and ginger. Spread it over the salmon and bake it just until the fish is cooked.
Get more ideas for charcuterie board accoutrements or some interesting facts about honey!
Whipped Honey
Once you try the creamy, spreadable consistency of whipped honey, you won't want it any other way!
Ingredients
- 16 oz light-colored raw honey
Flavorings (optional)
- 1 tsp cinnamon or vanilla extract, or to taste
Instructions
- Start with raw honey that’s just started to crystallize. If your honey is far enough along in the crystallization process that it has large crystals, gently warm it just until it’s in liquid form, then remove it from the heat.
- Pour it into the bowl of a stand mixer with the whisk attachment.
- Turn on the mixer and turn the speed up to the medium-high setting, then just let it do its thing for about 20 minutes. The color of the honey will get very light and its consistency will slowly change as air gets incorporated. If you’re adding flavorings, add them toward the beginning of this process to adjust the amount if necessary.
- Pour your whipped honey into an airtight container, preferably a clean jar, and seal it tightly with a lid.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 87Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 24gFiber: 0gSugar: 23gProtein: 0g
The nutrition information is an estimate and is provided as a general guide.
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