Creamed honey is honey that has been processed to control crystallization. Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency.
Other names for creamed honey include whipped honey, spun honey, churned honey, honey fondant, and (in the UK) set honey. It may also be called candied honey, though that term generally refers to crystallized honey.
The first method for producing creamed honey was patented by Elton J. Dyce in 1935 (U.S. Patent 1,987,893). In this process, raw honey is first pasteurized to kill any yeasts that may be present in the honey. After pasteurization, previously processed creamed honey is added to the pasteurized honey to produce a mixture of 10% creamed honey and 90% pasteurized honey. The mixture is then allowed to rest at a controlled temperature of 57 °F (14 °C). This method will produce a batch of creamed honey in about one week. A seed batch can be made by allowing normal honey to crystallize and crushing the crystals to the desired size. Large scale producers have modified this process by using paddles to stir the honey mixture while holding the mixture at 57 °F (14 °C).
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