Whipped Honey (How to Cream Honey)
Elevate your meals with whipped honey, a velvety spread that transforms traditional honey into an airy treat— perfect for biscuits or yogurt!
Servings: 10 tablespoons
Calories: 52kcal
Equipment
- Stand Mixer with balloon whisk attachment
Ingredients
- ½ cup honey crystallized honey also works
Instructions
- Pour your honey into the bowl of a stand mixer fitted with the whisk attachment - alternatively, you can use a hand mixer.
- Start the mixer on low speed to prevent splattering, then gradually increase to medium-high speed over the course of 2 minutes.
- Whip the honey for 15-20 minutes (hence the stand mixer), or until it becomes thick, creamy, and lighter in color.
- Occasionally stop the mixer to scrape down the sides of the bowl with a spatula to ensure all the honey is evenly whipped. Once the honey reaches a smooth, spreadable consistency, transfer it to a clean jar or airtight container.
Notes
Refrigerate?: If you prefer a firmer texture, you can refrigerate the whipped honey for a few hours before using.
Storage: Whipped honey can be stored at room temperature in an airtight container for several years.
How to Use: This whipped honey is perfect for spreading on toast, biscuits, or adding to tea, though I like pairing it with tahini or macadamia nut butter on crackers for a sweet snack.
Adding Flavor: For a flavored variation, you can add a ¼ teaspoon of cinnamon or vanilla in the bottom of the bowl, just before the whipping process.
Nutrition
Serving: 1tablespoon | Calories: 52kcal | Carbohydrates: 14g | Protein: 0.1g | Sodium: 1mg | Potassium: 9mg | Fiber: 0.03g | Sugar: 14g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg