The name does it no favors. "Creamed honey" sounds like something has been done to it, mixed with cream, perhaps, or whipped into something less than honey. First-time buyers at a farmers market sometimes hesitate, wondering if it's a different product entirely.

It isn't. Creamed honey is honey. Nothing is added to it. What makes it different from the honey in a regular jar is not the ingredients but the texture, and the texture is the result of a very specific, entirely natural process of controlled crystallization.

What creamed honey actually is

Quick answer: Creamed honey is raw honey that has been processed to control crystallization, resulting in a smooth, spreadable texture. It's made by mixing liquid honey with a small amount of finely crystallized honey as a "seed," then holding it at a cool temperature until the whole batch crystallizes uniformly. Nothing is added.

All raw honey crystallizes eventually. The glucose in honey is unstable in solution and will naturally separate and form crystals over time. This is a sign of quality, not spoilage.

In a regular jar of raw honey left to crystallize on its own, the crystals form unevenly, some large, some small, often gritty and coarse in texture. Creamed honey takes that same inevitable crystallization and controls it so the crystals form extremely fine and uniform throughout the entire batch. The result is a texture that's smooth rather than gritty, thick rather than liquid, and spreadable like soft butter.

How creamed honey is made: the Dyce process

The standard method for making creamed honey was developed in 1935 by Dr. Elton Dyce, a professor at Cornell University. It's still the method most producers use today.

The process works like this:

1. Start with liquid honey that has been gently warmed just enough to liquefy it (not heated to the temperatures that damage enzymes).
2. Add approximately 10 percent "seed" honey, honey that has already crystallized finely. The seed provides nucleation points, small crystal structures that the rest of the honey will organize itself around.
3. Mix thoroughly so the seed is evenly distributed.
4. Pour into jars and hold at approximately 57°F (14°C) for one to two weeks.
5. The crystals propagate through the batch from the seed honey outward, forming uniformly fine crystals throughout.

The result: a jar of honey with the same flavor, the same enzymes, the same everything as regular honey, just in a fundamentally different physical form.

How it's different from crystallized honey from a jar

This is the question most people have after they learn how creamed honey is made. If it's just crystallized honey, how is it different from a jar of honey that crystallized on the shelf?

The difference is crystal size and uniformity. When honey crystallizes naturally without the Dyce process, it forms larger, irregular crystals. Some batches crystallize coarsely and feel grainy or crunchy. Others crystallize finely enough to be pleasant. It varies.

Creamed honey has microscopically small crystals, too small to feel as individual grains, uniformly distributed. That's what creates the smooth, butter-like texture. Same honey. Very different eating experience.

Is creamed honey still raw?

It can be. The Dyce process, done correctly, uses temperatures well below the threshold that damages honey's enzymes and heat-sensitive compounds. If the source honey was raw, and the creaming process was done without high heat, the resulting creamed honey is raw.

However, not all creamed honey on the market is raw. Some producers heat and filter honey before creaming it, the heating makes liquid honey easier to work with, and filtering removes the pollen and particles that would otherwise affect the texture. That honey is not raw.

If you want raw creamed honey, look for "raw" on the label or ask your beekeeper. A cloudier appearance is often a sign that the honey hasn't been extensively processed.

How it tastes and how to use it

Creamed honey tastes exactly like the source honey, just in a different texture. Wildflower creamed honey tastes like wildflower honey. Buckwheat creamed honey tastes like buckwheat honey. The crystallization process doesn't change the flavor.

What it changes is the experience. Creamed honey spreads on toast or a biscuit without running. It stays where you put it. A spoonful holds its shape on a spoon. For people who find liquid honey frustrating to use, always dripping off crackers, running down the side of the jar, creamed honey solves the problem.

It's also excellent straight off the spoon, which is its own recommendation.

Storing creamed honey

Store it the same way you'd store any honey: at room temperature, away from direct heat and light. Don't refrigerate it, cold temperatures firm it up to the point where it's hard to spread. Heat will re-liquefy it, which defeats the purpose. Room temperature is where it performs best.

If the surface develops a slightly different texture over time, that's normal. Give it a stir or let it come to room temperature before using.

Frequently asked questions

Is creamed honey still raw honey?

It can be, but not automatically. The creaming process itself, done at low temperatures, doesn't damage honey's raw properties. But some producers heat and filter honey before creaming, which removes raw honey's enzymes and beneficial compounds. Look for "raw" on the label or ask the producer about their process.

What is the difference between creamed honey and regular honey?

Regular honey is liquid (until it crystallizes naturally). Creamed honey has been intentionally crystallized through a controlled process that produces very fine, uniform crystals, giving it a smooth, spreadable texture. The ingredients are identical, creamed honey has nothing added.

How is creamed honey made?

By the Dyce process: liquid honey is mixed with about 10 percent finely crystallized "seed" honey, then held at approximately 57°F for one to two weeks until the crystals propagate throughout the batch. The seed honey provides a template that results in uniformly small crystals and a smooth texture.

Does creamed honey have anything added to it?

No. Properly made creamed honey contains only honey. The name is misleading, "creamed" refers to the texture, not the ingredients. No cream, no butter, no additives of any kind.

Is creamed honey the same as crystallized honey?

They're similar but not identical. Both are crystallized honey. The difference is crystal size. Natural crystallization in a jar produces irregular, sometimes coarse crystals. Creamed honey, made through the Dyce process, has microscopically fine crystals that create a smooth, buttery texture rather than a gritty one.

Does creamed honey taste different from liquid honey?

No. The flavor is identical to the source honey. What changes is the texture and experience of eating it. A wildflower creamed honey tastes like wildflower honey, just spreadable instead of pourable.