Cream honey, also known as whipped honey, has small crystals and a spreadable texture. It requires strict temperature control during production and storage to maintain its qualities. Beekeepers can add flavorings and it can be eaten with a variety of foods. A blend of finished and pasteurized honey can also be used to create small crystals.
Cream honey is a type of spreadable honey that doesn’t drip like regular raw honey. Also called whipped honey, creamed honey has small crystals instead of the larger crystals that naturally form in honey. The honey skimming process involves controlling the temperature of the honey, which in turn controls the size of the honey crystals.
Creamed honey has a different texture from raw honey. Instead of being sticky and dripping easily like raw honey, once creamed honey takes on a texture similar to softened butter. Honey spreads easily on bread and other foods with a butter knife.
Creating custard honey requires strict control over the temperature of the honey. The honey is first pasteurized or heated to the point of eliminating any yeast or other impurities in the honey. Instead of allowing pasteurized honey to cool to room temperature, the person making the honey should place it in a controlled environment with a temperature of 57°F (about 13.88°C).
After it has been made, creamed honey still needs to be stored in a temperature-controlled environment. Keeping honey at room temperature, or between 60 and 75°F (15.5 and 23.9°C) maintains the honey’s honey qualities. Placing honey at temperatures above 75°F (about 23.9°C) causes the honey to form large, coarse crystals, making it more difficult to spread. Chilling the honey also makes it difficult to spread, as the crystals already present will lose some of their finesse.
Beekeepers could also introduce flavorings and colorings into cream honey. Flavors can include fruit concentrates such as strawberry, cherry or orange. Other honey flavors come from nuts such as pecans or almonds. Vanilla and caramel can also be used by beekeepers or combined with other flavorings to achieve the desired taste.
A wide variety of foods could be eaten alongside creamed honey. Breads, pancakes and sweets can be spread or filled with plain or flavored honey. The mixture can also be drizzled over ice cream or other desserts for added flavouring.
Sometimes a beekeeper will introduce a blend of ten percent finished product and ninety percent pasteurized honey during the skimming process. With ten percent of honey having the small crystals formed, the rest of the honey has a tendency to mimic the size of the crystals. If the beekeeper does not have a finished product yet, he can allow the honey to crystallize naturally and then vigorously mix the honey to break up the large crystals.
Protect your devices with Threat Protection by NordVPN
