What is Creamed Spun Honey? Creamed honey is made using a starter creamed honey that contains very fine crystals throughout the honey. These crystals are then added to the local honey, and they begin creating more crystals. We then spin the honey until it obtains a creamy, whipped texture. And, the process of spinning the honey is repeated every day for 14 days!
Creamed Spun Honey is usually not raw. In order for the honey’s more natural large crystals not to affect the texture of the fine crystals of the starter creamed honey, the honey is typically heated up so that all large crystals dissolve. The it is cooled completely, and the fine crystals of the starter honey are stirred in. It is then ‘spun’ or ‘whipped’ for about 10 minutes on high speed. This thoroughly incorporates the fine crystals of the starter creamed honey. Then, over a period of 14 days, the new creamed spun honey is refrigerated overnight to encourage the crystals to set up, and then it is set out to warm up first thing in the morning. Then, in the evening, the new creamed spun honey is stirred again to incorporate the new crystals formed by the starter creamed honey. This process is repeated daily for 14 days. Every day, the new creamed spun honey gets thicker and thicker. So, Creamed Spun Honey is a very labor-intensive process to create when compared to regular honey that you buy.
The result? Think of the texture of apple butter! It is thick, creamy, and spreadable. Creamed or spun honey goes great on toast, pancakes, waffles, cheese, fruit, or anything else on which you eat your regular honey. And, Queen Bri’s Creamed Spun Honey is thick, creamy and delicious!