Description
Learn how to make creamed honey at home with this smooth, spreadable, and naturally sweet recipe using the classic Dyce Method.
Ingredients
Scale
Base Ingredients:
- 10 parts raw, liquid honey (preferably light floral varieties like clover or wildflower)
- 1 part seed honey (previously creamed honey)
Optional Flavor Additions:
- 1 tsp ground cinnamon per cup of honey
- ½ tsp pure vanilla extract per cup of honey
- 1 tsp lemon zest per cup of honey
- Pinch of food-grade dried lavender (optional)
Instructions
- Select Raw Honey: Choose a mild, light-colored raw honey. Ensure it is fully liquid. If crystallized, warm gently in a hot water bath.
- Add Seed Honey: Mix 1 part seed honey with 10 parts raw honey in a clean mixing bowl.
- Mix Thoroughly: Using a stand mixer with a whisk attachment, mix on low to medium for 20–30 minutes until lightened and slightly thickened.
- Temperature Control: (Optional) Store the mixed honey at 57°F (14°C) to encourage fine crystal formation.
- Jar the Honey: Transfer to sterilized glass jars, leaving ½ inch space at the top. Seal tightly.
- Set and Store: Let the jars sit at room temperature (ideally 57°F) for 7–14 days to crystallize into a creamy texture.
Notes
- Always use raw honey for best results.
- Avoid overmixing to prevent overheating and foam formation.
- Use clean, dry tools to prevent spoilage.
- Flavor variations are easy—just don’t overdo liquids.
- Store in a cool, dry place; refrigeration can cause grainy crystallization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 64 kcal
- Sugar: 17 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 17g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg