Have you ever tried whipped honey? I had some crystallized honey and decided to whip it up. My oh my…it made a luxurious, creamy spread.
Whipping pure crystallized honey creates a lovely, light and airy condiment useful for so MANY things. Toast, biscuits, pancakes, crepes or waffles are just a few things that benefit from the smooth texture and delicate flavor of whipped honey.
Even without the crystals that naturally form in honey over time, honey is naturally thick and sticky. It can be difficult to spread on bread, toast, or other foods, especially when slightly cold.
By whipping honey, you’re mixing air into it which creates a lighter and creamier texture. The Honey becomes easier to spread whipped, and has a slightly different sweetness level and flavor too.
Whipping honey breaks down the crystals that naturally form in honey over time. These crystals can make honey gritty or crunchy. Which can be unpleasant to eat. Whip the honey and you’re breaking up these crystals and creating a more uniform texture that’s easier to enjoy.
While you whip out the crystals, experiment with different flavorings and spices to a create a unique spread. Try adding vanilla extract, cinnamon, or other spices, to create delicious sweeteners that are designed for your purpose. I added cinnamon to mine and it instantly became my favorite spread for toast.
Whipping crystallized honey stretches your honey supply. You will probably use less sweetener in your recipes too. Since it is so spreadable.
How is Whipped Honey Made?
Whipped honey is made by gently heating crystallized honey (if necessary) to dissolve larger crystals and then whipping it to incorporate air and create a creamy, spreadable texture.
What is the best honey for whipping? The best honey for whipping is one that naturally crystallizes slowly, producing small crystals that can be whipped into a creamy texture.
Generally, lighter-colored honeys with lower water content, such as clover or orange blossom honey, are better suited for whipping than darker honeys, which tend to crystallize more quickly and produce larger crystals that are harder to whip.
If you do choose to whip your darker honey, or solidified lighter honey, warm it up first to soften up those crystals. To liquefy crystallized honey, gently warm it in a warm water bath, or leave it in a warm place for several hours until the crystals dissolve. Be careful not to heat the honey too much, as this can destroy some of its natural enzymes and nutrients.
Here’s a step-by-step guide to whipping up your own honey:
- Start with crystallized honey: You’ll need honey that has already started to crystallize. This is honey that has become thick and grainy over time. If your honey is still fresh and completely liquid, it won’t work for making whipped honey.
- If necessary, Warm the honey: You won’t have to warm honey that is only slightly crystallized. just whip it. Gently warm the crystallized honey in a double boiler or a heatproof bowl set over a pot of simmering water until it becomes liquid again. Don’t overheat the honey, as this can damage the natural enzymes and flavor of the honey.
- Whip the honey: Once the honey has become liquid, remove it from the heat and transfer it to a mixing bowl. Using an electric mixer or a stand mixer, whip the honey on medium speed for 5-10 minutes, or until it becomes light and fluffy(I whipped mine for 30 to get it how I liked it). Stop the mixer periodically to scrape down the sides of the bowl and make sure the honey is whipped evenly.
- Add any preferred flavorings or spices , such as vanilla or cinnamon, while the honey whips.
Whipping crystallized honey breaks up the crystals and create a smoother texture, but it may not completely get rid of all the crystals. Some larger crystals may remain even after whipping, depending on the degree of crystallization and the type of honey.
Whipped honey generally has a longer shelf life compared to liquid honey, as the whipped texture helps to slow down the natural process of crystallization but it can still crystallize over time.
Once the honey is whipped to your desired consistency, transfer it to a clean jar with a tight-fitting lid. It will keep for several weeks at room temperature.
You can set it in the fridge for long term storage but it will solidify and eventually crystalize again.
If the whipped honey does start to crystallize, it can be re-whipped by warming it slightly and then whipping it again until it becomes creamy and smooth.
Does Whipped Honey Taste Different?
When honey is whipped, air is incorporated into the mixture, which changes its texture and mouthfeel. The result is a light and creamy consistency, which gives the honey a smoother and more luxurious taste.
Some people also find that whipping honey gives it a slightly lighter and more delicate flavor compared to traditional honey. This is because the whipping process can break down some of the natural sugars in the honey, which can affect its flavor profile. The taste can also be changed up with added flavorings, such as vanilla extract or cinnamon.
At the end of the day, the taste of whipped honey will depend on the quality and variety of the honey used, as well as any additional flavorings or ingredients that are added. If you’re curious about the taste of whipped honey, try it for yourself with your favorite honey to see how you like it.
How to Use Whipped Honey:
Honey that is whipped can be used in a variety of ways. Here are some popular uses:
- Spread on toast, biscuits or bagels: It’s a delicious alternative to traditional butter or jam and can be flavored with additional ingredients like cinnamon or vanilla extract.
- Topping for pancakes or waffles: Whipped honey can be drizzled over pancakes or waffles for a sweet and flavorful breakfast treat.
- Baking ingredient: Whipped up honey can be used as a natural sweetener in baking recipes. Its light and fluffy texture makes it easy to incorporate into cake batters, muffins, and other baked goods.
- Glaze or marinades for meats: Surprisingly, it can make a good glaze for meats, like ham or chicken. Simply mix it with other ingredients like mustard or soy sauce to create a flavorful and sweet glaze.
Whipping honey makes it a good alternative to cloying, overly rich traditional syrups. Since it is lighter and less dense than syrup, or even regular honey, whipped creamy honey can be used more sparingly and melts wonderfully over the top and down the sides of your favorite morning stack.
Whipped honey with chocolate, and the ever favorite whipped honey butter recipe are both fun versions to try.
When Is Honey Better Used Un-Whipped?
Honey is better un-whipped when you’re looking for a liquid sweetener, or prefer to use honeycomb. Natural honey is also better for some recipes and to use as a natural cold and cough remedy. If your honey is old and crystallized but you don’t want to whip it, just warm it slowly and stir it until the honey reverts back to liquid.
Can whipped honey replace sweeteners in baked good recipes? Whipped, honey can be used as a sweetener in baked good recipes, but it may not be a perfect substitute for other sweeteners. You may need to adjust the recipe to get the desired results.
Remember, when you whip honey the flavor, texture and sweetness level all change too. It might take some experience to learn how you like it as a substitute ingredient.
Whipped honey is becoming increasingly popular. You may find it at the grocery, but why buy it when you can whip your own honey so easily?
This is a delicious and unique condiment that is worth incorporating into your foodie life, if you are a fan of honey or are looking for a new and exciting ingredient to add to your recipes.
Since you can add spices to it and use it in so many interesting ways, you really ought to give whipped honey a try.
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Wednesday 22nd of March 2023
Does the honey have to be crystalized? I have been making it with liquid form honey. So far I have not had any issues? What should I expect? Should I place it in the fridge to keep it from going back to liquid state honey?
Wednesday 22nd of March 2023
Hi Cherry! Crystalized honey is easier and faster to whip, but you can definitely do it with liquid form honey. I keep mine out at room temperature, if it separates a little bit, I just give it a quick stir and it returns to a whipped state. Keeping it in the fridge will make it hard and not easily spreadable.