What Is Creamed Honey?
Creamed honey is simply honey that has crystallized under controlled conditions. All honey eventually crystallizes (it's a natural process), but uncontrolled crystallization produces large, gritty crystals. Creamed honey has tiny, uniform crystals that create a smooth, butter-like texture.
Nothing is added — no cream, no butter, no whipping. The "cream" refers to the texture, not an ingredient. It's 100% pure honey.
The Science of Crystallization
Honey is a supersaturated solution of glucose and fructose in water. Over time, the glucose separates out and forms crystals. The key factors:
- Crystal size depends on formation speed. Rapid crystallization produces many small crystals; slow crystallization produces fewer, larger crystals.
- Seed crystals provide nucleation points. When you add existing fine-crystal honey to liquid honey, those crystals serve as templates. New crystals form on the seeds, inheriting their small size.
- Temperature matters. Crystallization happens fastest around 55-60°F. Warmer temperatures slow it; colder temperatures can produce larger crystals.
💡 Why Some Honey Crystallizes Faster
Honey with higher glucose-to-fructose ratios crystallizes faster. Clover, canola, and dandelion honey crystallize quickly. Tupelo, acacia, and black locust honey stay liquid longer. For creamed honey, fast-crystallizing varieties work best.
The Dyce Method Step-by-Step
The Dyce method, developed by Cornell professor E.J. Dyce in the 1930s, is the standard technique for making creamed honey. Here's the process:
What You'll Need
- Liquid honey: Raw or filtered — just make sure it hasn't crystallized yet
- Seed honey: Existing creamed honey with smooth texture (5-10% of batch)
- Mixing container: Food-grade bucket or large bowl
- Mixing tool: Spoon, drill with paddle attachment, or stand mixer
- Jars: For the final product
- Cool storage area: 55-60°F is ideal (basement, garage in fall/winter)
Step 1: Prepare the Liquid Honey
If your honey has any crystals in it, gently warm it to 95-100°F to dissolve them completely. You want to start with uniformly liquid honey so the only crystals present will be from your seed.
Let it cool back to room temperature (around 70-75°F) before proceeding.
Step 2: Add the Seed Honey
Mix in creamed honey at a ratio of 5-10% by weight. For a 5-pound batch, use 4-8 ounces of seed.
Example: 5 lbs liquid honey + 0.5 lb creamed honey = 5.5 lbs final product
Step 3: Mix Thoroughly
Blend the seed honey into the liquid honey until completely uniform. This distributes the tiny crystals throughout the batch. Mixing methods:
- By hand: Works for small batches. Stir for 10-15 minutes.
- Stand mixer: Use paddle attachment on low speed. Mix 5-10 minutes.
- Drill + paint paddle: Fast and effective for bucket quantities.
Don't whip or incorporate air — just mix gently until homogenous.
Step 4: Pour into Jars
Fill your final jars now, while the honey is still liquid enough to pour. Don't wait until it sets — it won't pour smoothly once crystallization progresses.
Step 5: Store at Cool Temperature
Place the filled jars in a cool location — ideally 55-60°F. A basement, root cellar, or unheated garage in fall works well. Avoid refrigerator temperatures (too cold) or room temperature (too warm).
Step 6: Wait
Over 1-2 weeks, the honey will transform into creamed honey. You'll notice it becoming opaque and firmer. When it's uniformly set and spreadable, it's ready.
Once set, store at room temperature. Creamed honey is stable and won't revert to liquid unless heated.
Finding or Making Seed Honey
Option 1: Buy Creamed Honey
The easiest approach — buy a jar of smooth, commercially produced creamed honey to use as seed. Look for brands with very fine, smooth texture. Once you make your first batch, you can save some as seed for future batches.
Shop Creamed Honey on Amazon →Option 2: Make Your Own Seed
If you have naturally crystallized honey with fine crystals, you can break it up and use it. The key is texture — if it's gritty, your creamed honey will be gritty.
Some beekeepers make starter by grinding crystallized honey in a food processor until smooth, then using that as seed.
Option 3: Get Seed from Another Beekeeper
Ask beekeepers in your area who make creamed honey. Most will happily share a cup of their product to get you started.
Troubleshooting Common Problems
Problem: Grainy Texture
Cause: Crystals too large, usually from seed honey that wasn't smooth enough or crystallization at the wrong temperature.
Fix: Start over with smoother seed, or gently warm the batch to re-liquify and try again with better seed.
Problem: Won't Set (Still Liquid After 2 Weeks)
Cause: Too warm, not enough seed, or a honey variety that crystallizes slowly.
Fix: Move to a cooler location, or remix with more seed honey.
Problem: Too Hard / Difficult to Spread
Cause: Set at too cold a temperature.
Fix: Store at room temperature. It will soften over time. For future batches, set at 55-60°F rather than colder.
Problem: Separating (Liquid on Top)
Cause: Honey wasn't mixed thoroughly, or temperature fluctuations during setting.
Fix: Remix and try again. Ensure consistent cool temperature while setting.
Selling Creamed Honey
Creamed honey is a great value-added product:
- Commands premium pricing. Typically 15-25% more than liquid honey of the same size.
- Differentiates your products. Not every vendor offers creamed honey — it helps you stand out.
- Won't crystallize further. Customers don't have to deal with their honey "going bad" (even though crystallization is natural, some customers think it is).
- Flavor additions possible. Cinnamon, vanilla, or other flavors can be mixed in to create specialty products.
Package in wide-mouth jars so customers can scoop easily. Labels should say "creamed honey," "spun honey," or "spreadable honey" to communicate the texture.