Creamed Honey Calculator
Input your total honey batch in weight and select a seed ratio, then see how much seed honey is required to control the crystallization of your honey.
Measurement System
Choose between Metric (kg) or Imperial (lbs).
Seed Ratio
Percentage of seed (starter) honey, of the desired crystallized texture, to add to the batch.
menu_book How to make creamed honey
- Put the 10.0 kg of seed honey in a smaller container. Whip it for around one minute. Place it in the fridge.
- Take it out and continue whipping it twice per day, for 2-3 days. The seed honey is finished when it firm straight out of the fridge but becomes creamy when you whip or stir it.
- Now you can pour the seed honey into the main batch, and stir it thoroughly until it appears evenly distributed. Pour slowly as you stir it in.
- You can immediately jar the creamed honey, and perhaps you should. This will crystallize quickly and may set in your container!
analytics Batch Results
info About creamed honey
Creamed honey (also called whipped honey, spun honey, or honey fondant) is made by mixing a small amount of already-creamed honey (the "seed") into liquid honey and holding it at a cool temperature. The seed's fine crystals spread through the batch, producing a smooth, spreadable texture.
The honey should be held at around 28–30°C (82–86°F) for several days until fully set. Higher temperatures melt the crystals; lower temperatures slow the process.
Start with a high-quality creamed honey as seed (or save some from a previous batch). Avoid seed with large crystals or fermentation. Warm the liquid honey just enough to make it flow, then stir in the seed thoroughly.