THE INDEX

A tiny atlas of recipes, musings and more. Here you’ll find a collection of my travel adventures, recipes from my table + beyond. My adventures in life. My story.

WHAT WAS ONCE THE MACADAMES LIVES HERE NOW! Glad you could stop by!

Search

CATEGORIES

Other bits & bobs

Travel

Drinks

Savoury

Sweet

THE BLOG

welcome to

Shoot diary

blog

Contact

CLIENTS

portfolio

ABOUT

HOME

THE INDEX

Resources

workshops

Work with me

Shop

Homemade: Creamed Honey

Filed in: sweet

This DIY creamed honey is so simple to make and perfect to slather on buttered toast, drizzle on your breakfast or to sweeten delicate desserts! 

DIY Creamed Honey Anisa Sabet The Macadames-5

Creamed honey is always something I pick up from farmers markets because the beautiful yellow colour always sucks me in. It always seemed so fancy to me and I totally never realised how easy it was to make at home.

Creamed honey get’s it’s look and texture from honey crystals (I know right!). The difference between creamed honey and the gritty and rough honey you find in that old honey pot in the back of your pantry are the size of the crystals.  Creamed honey has tiny, silky, smooth crystals. The finer and silkier the crystals, the creamier the honey.

The easiest way to make a creamed honey is to use a good starter (existing creamed honey).  Once you have that, you can make as much creamed honey as you want. When looking for your starter (existing cream honey) you want to look for:

Quality: make sure it is make from 100% pure honey powder.

Taste and texture: it should be smooth and silky, and taste good.

Once you have got a good starter, homemade creamed honey is super easy to make, using only 2 ingredients, raw honey (90%) and your starter (10%). You just whip it in a blender or stand mixer until creamy and smooth. It creates a really nice spreadable honey that I love to lather on buttered toast. The way it works is that if you give clear honey smooth crystals it will try to follow suit naturally. The small, silky crystals prevent the formation of larger crystals. It’s actually closely related to how yogurt and cheese are made, although they use cultures as seed. Pretty cool huh?

You can add vanilla powder, cinnamon, nutmeg or any other flavour you like. Enjoy!

P.s pots of this creamed honey would make really great stocking fillers or wedding bonbonnieres.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

DIY Creamed Honey | Anisa Sabet | The Macadames

DIY Creamed Honey | Anisa Sabet | The Macadames-6

DIY Creamed Honey | Anisa Sabet | The Macadames-4

DIY Creamed Honey | Anisa Sabet | The Macadames-3

DIY Creamed Honey | Anisa Sabet | The Macadames-2

What you need:

  • High speed blender or stand mixer

Ingredients:

  • 1 part crystallised honey
  • 1 part raw honey
  • Optional: vanilla powder, cinnamon or nutmeg to taste

Method:

1. All you need to do is either blend or mix the crystallised honey and raw honey until creamy and smooth. The more you mix, the creamier and more stable it will become. It should slowly turn a light yellow colour.

I mixed mine in a Vitamix on the lowest speed for 15 minutes and in the stand mixer for 20 minutes on a medium speed. Both turned out lovely results.

2. Pour your honey into a dry and clean glass.

3. I like to serve mine on buttered toast. Yum!

Storage: in the pantry.

Bon appétit!

Certified Yummly Recipes on Yummly.com

 

Like this recipe? Yum it on Yummly.

 

 

Anisa – The Macadames. xx

comments +

  1. Thanks Anisa for this. We’re about to paint our new beehive and I’m sure that this technique is going to come in handy 🙂

  2. Anisa says:

    Oh how lovely. Homemade honey! Post photos please!
    Xx

  3. Judy says:

    So were do you get fine crystals of honey, if not the stuff on your shelf?

    • Anisa says:

      Hi Judy,
      Funny you should stop by today. This was the second question I got re this post so thought i’d provide more information. I think I wasn’t clear enough in the first version. And I also re-made it using less crystallised honey (starter) and it worked perfectly so there really isn’t any need to use 50% starter.

      So long story short, try it using 10% good quality crystallised honey (existing creamed honey) and 90% raw honey. Then whip it until smooth.

      I hope the extra information helps. Let me know if you have any more questions.xx

Leave a Reply

Your email address will not be published. Required fields are marked *

shoot diary: the truffle farm

read next:

+

-

+

-

READ MORE