Whatever you want to call this, whipped honey, spun honey, I call it creamed honey, this is not hard to do. You will need a cool area to let honey sit, around 50F to 57F, and: honey, creamed honey seed starter, and containers you want to pour the seeded honey in.
How to Make Creamed Honey
The basic ratio is one part seed, or finished creamed honey, to ten parts raw strained honey. Select a wonderful seeded honey to start because the raw strained honey will copy those crystals.
Pour the room temperature raw honey in a bowl. Add the room temperature seed honey, then slowly mix. When I started, I would carefully mix by hand, which is fine for small quantities. This time I mixed it with a beater on low until light and fluffy, about three minutes or so. Don’t beat on high or you will end up with huge air bubbles in the mixture.
Pour into containers. Add lids. Store in a cool area to set.
Since I used a beater on low to mix the honey and seed, the creamed honey had tiny bubbles. I could have left the mixture in the bowl overnight, scooped the froth with bubbles off, then poured the mixture into the containers.
The 2 oz. containers set within a day. The larger 6 oz. containers set within a couple of days. In general, it should take a week to 10 days for the honey to fully set, so I left them for the full time.
If you don’t like how they turned out, place the mixture in a glass jar in a pan of hot water off the heat source and let it melt back to liquid honey.
Store creamed honey in a cool area, not close to heat such as the stove or in a window. No need to refrigerate.
Charlotte Ekker Wiggins is a gardener, beekeeper, and sometimes cook. For more, visit gardeningcharlotte.com. Published by Kaleidoscope Weekly with permission. Copyright 2018, all rights reserved. This column may not be copied, published, reprinted, rewritten, or redistributed. Contact Charlotte at firstname.lastname@example.org