Creamed Honey

Step 1

In the bowl of your stand mixer, add your honey (or combination of honeys).

Step 2

Using the whisk attachment, whip the honey at medium speed for about 20 minutes to start. Check on the mixture every 5 minutes or so to check the color and consistency (the crystals should be very fine or not noticeable), and to scrape down the sides.

Step 3

After 20 minutes, the honey is usable, but not as stable and may separate over time. If you're using it right away or within the next week or so, feel free to stop here.

Step 4

To make real creamed honey, allow the honey to rest after the first round of whipping then whip for an additional 20 minutes. Rest again, then whip for an additional 20 minutes. Stop when the honey is very pale in color.

Step 5

Store in an airtight container in a cool, dark place.