The Creamed Honey Project

February 24, 2011 | By | Comments (8)

I was strolling through the San Francisco Ferry Building with a friend the other day when we stopped to sample some honey from Sebastopol-based Beekind. I was more interested in sampling than buying, but my friend fell in love with the Red Raspberry Creamed Honey and bought a jar. I was hurt!

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Beekind’s delicious Red Raspberry Creamed Honey

“Why would you ever buy honey, when you can have Sunset honey?”

“Well,” he said, “you don’t make creamed honey.”

Was that a challenge? Probably not, but I took it as a challenge, and decided to make creamed honey our next Team Bee project. In the name of the One Block Diet, I quickly confiscated his newly purchased creamed honey for research (read: tasting) and photography purposes.

So what is creamed honey? Also called whipped honey, it’s nothing more than honey that has crystallized. You’ve probably produced your own crystallized honey if you’ve left it sitting around long enough. Given enough time all honey will crystallize. As you can see in the picture below, I left an almost empty jar of honey in my bottom desk drawer over the winter holidays, and when I came back it had crystallized. See the difference in color and texture?

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Sunset honey in liquid and crystal form

The key to creamed honey is controlling the crystallization process. Crystallized honey left to its own devices usually ends up gritty and hard, because of very large crystals—still tasty, but not really useful in anything other than tea. By controlling timing and temperature, really good creamed honey is smooth, creamy, and spreads like warm butter.

I’m also toying with the idea of adding our own flavors the way Beekind does. They mix in dried raspberries to give it that beautiful color, and boy is it delicious. Imagine smashing fresh berries into pure, sweet honey. I’m trying not to eat the whole jar. Maybe we should try some other kind of fruit? Or maybe vanilla? What do you think? Does anyone out there have tips for making really great creamed honey?

COMMENTS

  1. Eloise Jantzi

    My father was a beekeeper. He did apricot, cinnamon and one more that I actually forget.

    August 26, 2012 at 3:09 am
  2. Synnove

    Apparently adding liquids (which I believe would include fresh fruit) interferes with the crystallization process.

    March 3, 2011 at 11:46 pm
  3. Erin

    Meyer lemon honey sounds amazing, but anything we use has to be dried first. How long do you think it takes to dry lemons?

    February 25, 2011 at 8:46 pm
  4. sharon

    I wonder what it would taste like with a really perfumy basil like Siam Queen?

    February 25, 2011 at 6:12 pm
  5. Elaine Johnson

    Erin, I love the idea of making our own creamed honey. We have citrus everywhere right now. How about orange or Meyer lemon creamed honey?

    February 25, 2011 at 5:31 pm
  6. camille

    Hello Erin. Thanks for sharing this. I think honey goes perfect with almost everything. I was inspired to do another blog about creamed honey.

    February 25, 2011 at 12:48 pm
  7. Southern Belle

    Oh, do make one with cinnamon flavor.

    February 24, 2011 at 8:01 pm
  8. sergey

    beekind honey is delicious ! You should make Peach flavored honey next .

    February 24, 2011 at 6:11 pm

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