Creamed honey
Honey set into a soft, finely crystallised mass that spreads and does not drip. It is not a separate type in EU law, just ordinary honey.
Creamed honey is honey that has set into a soft mass of very fine crystals, so it spreads easily and does not drip. EU honey law does not list it as a type, so it is simply honey whose crystallisation has been guided to stay fine and even.
FAO describes the method: liquid honey is mixed 9 to 1 with fully crystallised honey of very fine crystals, warmed only to 24–28 °C so the crystals do not melt, and kept free of air bubbles. After a few hours of settling it is bottled and held as close to 14 °C as possible. Crystallisation is complete in about 10 to 14 days. Nothing is added; the Codex standard bars chemical or biochemical treatments that influence crystallisation.
Honey with low moisture can become too hard, and a whitish bloom may form on the surface when glucose crystals dry out. Some protected names ban creaming, for example heather honey from Bory Dolnośląskie.
Why this matters to you: creamed honey is ordinary honey after crystallisation, not spoiled honey. Its thickness comes from tiny crystals, not from added ingredients, so the label should say simply honey. The same fine texture is why rapeseed honey, which sets quickly, is used to seed other honeys.
Facts
| Raw material | Liquid honey mixed with finely crystallised honey (9 to 1) |
|---|---|
| Temperature | Warmed only to 24–28 °C, then held near 14 °C |
| Duration | About 10 to 14 days, depending on moisture |
| Legal basis | Not a separate type in Directive 2001/110/EC |
| Crystallization | Fine, soft crystals; does not drip |
How it connects to Honey & beekeeping
Creamed honey → kind of → Forms of honey → kind of → 🍯 Honey
Links
- Part of
- Forms of honey, How honey is made and stored
- Similar and different
- Honey crystallisation, Comb honey, Creaming honey, Langnese Im 6eck-Glas, Lune de Miel Miels de France, Bihophar Bio & Fairtrade, Medokom Český med, Capilano Classic, Honey Brothers Ukrainian Classics, Pasika 21 Honey Desserts
and 43 more
Darbo Honig 500 g, Honigmayr Honig-Klassiker, Honigmayr Reinster Bio-Honig, De Traay Biologische honing, De Traay Gangbare honing, BeeMaid Classics, Barnes Naturals Manuka Honey, Breyer Nobreflora, Arataki Specialty Honey, Langnese Bio & Fairtrade, Breitsamer Faires Frühstück, Lune de Miel Miels de fleurs, Sądecki Bartnik Cud miód, Langnese Flotte Biene Gebirgsblütenhonig, Langnese Landhonig goldcremig, Honey Brothers Summer Blossom Set Honey, Capilano Creamed Honey, Serramel Mel Cremoso de Flores de Laranjeira, Langnese Flotte Biene Weißer Blütenhonig samtweich, Breitsamer Alpenhonig Blüte, Bihophar Hochlandhonig aus Mexiko, Rowse Spreadable Honey, Sue Bee Spun Clover Honey, Beeliz Miel de fleurs crémeux de France, Lune de Miel Miel de Fleurs de France Crémeux, Honigmayr Bio-Blütenhonig cremig, Meli Belgische honing Crème, Famille Vacher Miel de lavande de France, Meveda Lõuna-Eesti kreemjas mesi, Nectar Lux SILVER Miere Cremă Polifloră, Breyer Nobreflora Mel Cremoso Orgânico, Mailemu Miel de Ulmo, Mailemu Miel de Quillay, Mailemu Miel de Bosque Nativo, BeeMaid Creamed Honey, Honigmayr Blütenhonig cremig, Medokom Český med květový pastovaný, Arataki Rewarewa Honey, Arataki Kamahi Honey, Arataki Rata Honey, Langnese Bio-Blütenhonig goldcremig, Breitsamer Faires Frühstück Blüte cremig, Lune de Miel Miel de fleurs crémeux
Frequently asked questions
What is creamed honey?
Honey that has set into a soft mass of very fine crystals, so it spreads and does not drip.
How is it made?
Liquid honey is mixed 9 to 1 with finely crystallised honey, warmed to 24–28 °C and held near 14 °C (FAO method).
How long does it take to set?
About 10 to 14 days, depending on the moisture of the honey.
Is it true that crystallised honey has gone bad or contains sugar?
No, that is a common misconception: crystallisation is natural because honey is an oversaturated sugar solution.
Is anything added to creamed honey?
No, it stays honey; the Codex standard bars chemical or biochemical treatments that influence crystallisation.
What to read next
- Honey crystallisation — The natural process in which glucose in honey forms crystals: honey thickens, turns lighter and becomes solid or creamy; it is not a sign of spoilage or fake honey.
- Comb honey — Honey sold in the wax comb where the bees stored it, in sealed whole combs or sections of comb.
- Famille Vacher Miel de lavande de France — Creamy French lavender honey by Famille Vacher, «Les Français» range.
- Darbo Honig 500 g — Darbo's core honey range in 500 g jars: seven varieties, liquid and creamed.
- Creaming honey — Controlled crystallisation: liquid honey is mixed with fine honey crystals so that it sets into a soft creamy mass.
Similar
Comb honey · Baker's honey · Filtered honey
ℹ️ Honey is mostly sugars: about 82 g per 100 g. Do not give honey to babies under 1 year old because of the risk of infant botulism.
Sources
- FAO, Value-added products from beekeeping, Chapter 2 Honey (recipes: liquid, creamed, comb honey)
- FAO, Krell R. (1996) Value-added products from beekeeping, Chapter 2 Honey
- Codex Alimentarius, Standard for Honey CODEX STAN 12-1981
- Application summary Miód wrzosowy z Borów Dolnośląskich, OJ C 179, 1.8.2007 (EUR-Lex)