Many people choose creamed honey for it’s the light and creamy consistency, and for its “spreadability’’. Using creamed honey is a less sticky affair, as you can use a knife or spoon to scoop and spread on your favourite slice of fruit toast, scone or crumpet.
What is creamed honey?
The natural characteristics of some honeys make them perfect honeys to make creamed honey from. Creamed honey is a process that involves the mimicking of the natural tendency of honey to crystallise. We take a fine grained crystallised honey and we use it as a starter. It is gently stirred with liquid honey chosen for its propensity to crystallise, in a cold environment in a creaming tank. No other ingredients are added to make creamed honey. The cool environment speeds up the tendency of crystallisation and the stirring also accelerates this natural process. And no, there is no cream added to the making of creamed honey!
It is recommended that creamed honey be stored at room temperature (or cooler) so as to prevent it from returning to its liquid state. We only recommend storing creamed honey in a refrigerator in very hot weather if you creamed honey is becoming too soft. Likewise in winter store your creamed honey somewhere warmish to gently soften it if it becomes too hard.
Explore more types of honey
Minimal intervention and a light touch ensures that all of our honey is in fact defined as raw honey! Let us take you through what that process looks like.
This fascinating byproduct of honey making is in its own right a unique delicacy that should be celebrated and enjoyed!
Single Varietal Honey
Australia has the largest collection of single varietal honey in the world. Single varietal honeys are a true reflection of nature with each plant species creating distinctly different colours, tastes and textures of honey.