This whipped honey recipe is so easy, creamy, spreadable, and lip-smacking delicious. It will elevate your morning coffee drinks, toast, pastries, and is yummy even by the spoonful. Kids and adults are in love with whipped honey, also called creamed honey or spun honey, because its texture is like velvet. It’s just one ingredient only and transforms honey into something lucious, giftable, and super delicious.
Table of contents
What Is Whipped Honey?
Whipped honey is simply liquid honey that’s mixed with a little crystallized honey, then whisked quickly and aerated with a mixer until it becomes a creamy, smooth, and easily spreadable honey cream.
No butter, no dairy, no additives—nothing else! Just pure honey, transformed through mixing.
(If you’re only making a small batch, you can use a hand whisk, but be prepared—it takes a lot of whisking to achieve that ultra-creamy consistency.)
The Truth About That “Thick” Instagram Honey
When you see whipped honey looking super thick, stiff, or scoopable like frosting on Instagram—it didn’t come out of the mixer that way. That firmer texture happens only after it sets for a while or if it’s been refrigerated.
Freshly whipped honey will be light, soft, and airy—closer in texture to a thick glaze or pourable cream.
Why I Always Make Whipped Honey
I always make whipped honey because it turns raw, sometimes messy liquid honey into something super spreadable—and nothing ever goes to waste.
That jar of honey that started to crystallize? Don’t toss it. It’s the perfect base for whipping.
The process of mixing crystallized (set) honey into raw liquid honey allows the sugar crystals to break down evenly. You end up with a silky honey cream that’s smoother and more enjoyable than gritty, unwhipped honey.
What You Can Do with Whipped Honey
Even though it’s perfect on its own, you can absolutely mix whipped honey into other ingredients like:
- Butter (for honey butter)
- Whipped cream
- Cream cheese
- Cinnamon, pumpkin spice, or vanilla
- Spicy sauces, red chili sauce, or dips
More ways to use Whipped Honey
- Use in green or yuzu tea, milk tea, golden milk latte, iced lychee tea, or warm milk
- Toss over fried chicken, tempura shrimp, and a variety of savory-sweet Asian dishes.
- Have as a dip for fruits and pastries in the morning.
- Drizzle on boba or grass jelly, tapioca sago drinks, pancakes, and more desserts.
- Add to brown sugar coffee, egg coffee, or matcha latte.
- Add to cheese boards with fruit and nuts
This creates endless flavor combinations and is great for topping breads, pancakes, fruit, or baked goods.
What is Whipped Honey Texture and Taste?
The texture is thicker than maple syrup but much lighter than nut butters. It runs off a spoon slowly, but doesn’t stick in one clump.
More importantly—it doesn’t have those harsh sugar crystal bits that raw, crystallized honey does. Instead, whipped honey is luxuriously creamy and incredibly easy to spread or drizzle.
Why Whipped Honey Just Makes Sense
Whipped honey is simple, special, and spreadable. It’s a no-fuss, no-extra-ingredient way to elevate your pantry and make every drizzle of honey a little more fun—and a lot more elegant.
It also makes for a beautiful homemade gift—whether you jar it up solo or mix in flavors like cinnamon or vanilla.
It reminds me of the Meghan Markle episode of her lovely Netflix show where she jars fresh honey for gifting and yes, you can do the same now and no need to wear a bee suit!
Why You’ll Love Whipped Honey
- Only one ingredient: 100% pure honey
- No added sugar or dairy
- Naturally preserved with a long shelf life
- Perfect for toast, coffee and matcha lattes, baking, adding to frosting, adding to butter, drizzling on breads, and gifting in cute mason jars or giving at showers and parties.
- A great way to use crystallized honey so it doesn’t go to waste.
Ingredients
- 1/2 cup raw liquid honey (unfiltered if possible)
- 3 tablespoons crystallized (set) honey – the “starter” to seed the mixture
Equipment You’ll Need
- Mixing bowl
- Hand mixer, stand mixer, or whisk (for small batches)
- Clean, sterilized mason jars for storing
- Spatula or spoon
How to Make Whipped Honey
- Combine the honey
In a mixing bowl, combine raw liquid honey with some crystallized honey. The crystallized (set) honey helps start the aeration and whipping process that makes the honey creamy. - Mix until creamy
Use a stand mixer or hand mixer to beat the honey on medium speed for 18–20 minutes. You’re introducing air and evenly distributing the seed crystals. The mixture will thicken and become off-white in color. - Transfer to jars
Spoon the whipped honey into clean, dry jars. Store the jars in a cool, dark place (ideally around 55°F to 65°F). Over time, the honey will continue to set and develop its creamy, spreadable texture.
Step by Step How To Images
Best Tips for Perfect Whipped Honey
- Use high-quality raw liquid honey for the best flavor and results.
- If your seed honey is too gritty, warm it slightly (cool it down) and stir until smoother before adding.
- Don’t overmix or mix on high speed for too long—it can create too many air bubbles.
- Store at a consistent, cool temperature for the best texture.
- Always use clean, dry utensils and jars to avoid introducing moisture (which can lead to fermentation).
Flavor Variations (Optional Add-Ins)
Once you’ve mastered the basic, classic, and fresh whipped honey recipe, try these mix-in ideas:
- Cinnamon Whipped Honey – Add ½ tsp ground cinnamon before mixing
- Vanilla Whipped Honey – Add ½ tsp pure vanilla bean paste
- Lemon Whipped Honey – Add a touch of lemon zest
- Lavender Honey – Infuse the honey with dried culinary lavender, then strain before whipping
- Spicy Honey – Add a pinch of cayenne or chili flakes for a kick
Flavorings should be added before whipping so they incorporate evenly.
Common Questions
Can I make whipped honey without a mixer?
Yes! You can whip it by hand with a whisk, but it will take longer and require more elbow grease. Use only small batches if you’re mixing by hand.
Why isn’t my honey setting up?
Temperature matters. If it’s too warm, crystallization slows down. Move the jar to a cooler space and give it more time.
How long does whipped honey last?
When stored properly in a sealed jar, whipped honey can last up to a year or more. Like all raw honey, it’s naturally antimicrobial.
Can I use regular honey instead of raw?
You can, but raw, unfiltered honey has better texture and flavor, and the natural crystals form more reliably.
This easy whipped honey recipe is proof that something incredibly simple can also be deliciously special. It’s a smart way to use up crystallized honey, create gorgeous edible gifts, and easily add honey to almost anything.
Once you make it, you’ll want to keep a jar on the counter at all times.
Fresh Whipped Honey Recipe
Equipment
- 1 mixing bowl
- 1 Electric Mixer or whisk (for small batches)
- mason jars
- 1 Spatula or spoon
Ingredients
- 1/2 cup raw liquid honey unfiltered if possible
- 3 tablespoons crystallized honey set honey – the "starter" to seed the mixture usually at the bottom of the same jar as the raw liquid honey
Instructions
Combine the honey
- In a mixing bowl, combine raw liquid honey with some crystallized honey. The crystallized (set) honey helps start the aeration and whipping process that makes the honey creamy.1/2 cup raw liquid honey, 3 tablespoons crystallized honey
Mix until creamy
- Use a stand mixer or hand mixer to beat the honey on medium speed for 18–20 minutes. You’re introducing air and evenly distributing the seed crystals. The mixture will thicken and become off-white in color.
Transfer to jars
- Spoon the whipped honey into clean, dry jars. Store the jars in a cool, dark place (ideally around 55°F to 65°F). Over time, the honey will continue to set and develop its creamy, spreadable texture.
Notes
- Use high-quality raw liquid honey for the best flavor and results.
- If your seed honey is too gritty, warm it slightly (cool it down) and stir until smoother before adding.
- Don’t overmix or mix on high speed for too long—it can create too many air bubbles.
- Store at a consistent, cool temperature for the best texture.
- Always use clean, dry utensils and jars to avoid introducing moisture (which can lead to fermentation).
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