Whipped Honey

Whipped Honey


Making whipped honey is one of the best things you can do with crystalized honey! Instead of throwing out that old honey, scoop it out of the container then whip it in a stand mixer until it’s the consistency you want. It will be light and spreadable, perfect for toast, biscuits, or baking!

Whipping honey breaks down the crystals that naturally form in honey over time. These crystals can make honey gritty or crunchy which makes it impossible to work with it and unpleasant to eat. Whipping honey breaks up these crystals and creates a smooth airy spreadable texture.

What is Whipped Honey?

Whipped honey is just a creamed version of regular honey! It has the same nutritional value and health benefits as liquid honey and you can use it in all the same ways. Whipping honey breaks up the sugar crystals in the honey so it’s smoother and easier to use.

Choosing your honey

When choosing honey to whip, you’ll want a raw unfiltered honey, usually light in color. This honey will have started to crystalize, making it perfect for transforming it into a whipped variety. Darker honeys have a tendency to crystalize faster and create larger crystals which are harder to whip.

If your honey is severely crystalized or approaching solid state, gently warm it up by using a water bath or place it in a warm place for a few hours to help liquify it. Be careful not to introduce too much heat as it will destroy the healthy enzymes and nutrients.

Other items

I prefer to use my stand mixer with a wire whisk, but you can easily use a bowl with an electric mixer. Feel free to add additional flavors like cinnamon or a splash of vanilla.


Start with crystalized honey. You’ll need honey that has already begun to crystalize.

Gently warm if necessary. If your honey is nearing a solid state (not pliable even working for it), gently warm it up using a water bath or double boiler method. Be careful not to over heat.

Whip the honey. Using your stand mixer (or electric mixer) whip your honey for 10-15 minutes until it is your desired consistency. Scrape down the sides of your bowl as needed. Add in any additional flavorings, then whip again until incorporated.

Store your whipped honey in an airtight container in your pantry for several weeks. I like to use mason jars, but use what you have! Over time your honey may crystalize again, and if that’s the case, you can just re-whip it following the instructions above.

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