Creamed honey is made by taking our fine-filtered liquid honey and whipping it in multiple batches across a period of two or three days, letting it rest between stages of whipping until we reach the desired consistency. Each segment of whipping requires at least 3 1/2 hours of whipping with a high speed drill at a controlled temperature which changes the normally square and rectangular molecules into fine, rounder molecules. This enables the creamed honey to maintain its consistency instead of crystallizing.
When making subsequent batches we use a seed batch of creamed honey to aid in the whipping and texture formation of the new batch and to sure consistent results from batch to batch. The result is a super-fine, creamy, spreadable honey that will maintain its shape and taste amazing as a spread for breakfasts.