Creamed Honey: The Results Are In!
- Helen Humphreys
- Jul 24
- 4 min read
Updated: Aug 14
If you’ve already read How to Make Creamed Honey you’ll know I recently dove into a sticky, sweet experiment by testing five different methods for making creamed (and whipped) honey, all using the same bucket of crystallised honey, and all in the name of curiosity, science ... and taste testing!
If you haven’t read How to Make Creamed Honey yet, that’s the place to start. It covers what creamed honey actually is, how it’s made, the sugar science behind it, and the methods I used for my little experiment. Yes, the recipes are there too!
In this follow-up post, I’ll share how we ran a blind tasting with our local beekeeping group, how each batch stacked up (some real surprises in there!), what worked beautifully, what didn't, and what I’ll be doing differently next time around.
Spoiler alert: not everything went as expected
Let’s find out which honey sample came out on top…
The Blind Tasting
This was done at the June meeting of the WA Apiarists' Society Greater Bunbury Region Chapter.
To make judging easier and more fun (and avoid sugar-high maths - my job!), I simplified the process:
Each honey sample was randomly numbered.
Each attendee received 1 blue chip (2 points) and 1 red chip (1 point)
Each attendee could either vote for their top two OR assign both chips to a single standout (3 points).
I didn’t vote - but I did taste. The results surprised me!
METHOD | BLUE | RED | TOTAL SCORE |
Thermomix | 11 | 16 | 38 |
Stand Mixer (Long) | 14 | 5 | 33 |
Dyce | 3 | 4 | 10 |
Stand Mixer (Short) | 0 | 3 | 3 |
Commercial | 0 | 0 | 0 |
Lessons Learned
Throughout this experiment, each method, whether successful or not, offered valuable insights. Here’s what I discovered along the way.
Crystal Size is Everything
I learned the hard way that churning or whipping alone doesn’t reduce crystal size effectively. Both the Stand Mixer (Short) and Commercial Creamer trials confirmed this. Without fine seed crystals, the end result was coarse and grainy.
Commercial Creamer Misstep
My attempt with the commercial creamer was a failure - but it taught me why method matters. I used naturally crystallised honey with large crystals and no seed. That’s not how this method is designed to work.
Dyce Method Shortcomings
Though smooth, the Dyce Method fell short for me.
It requires heating above 60°C, making it no longer raw. When I was presenting on the ‘how to’ for this method it was met with unanimous disapproval by the attendees.
The process is intensive. It needs constant monitoring throughout the entire process rather than a set-and-forget approach which really appeals to me.
Darker colour - Perhaps due to prolonged heating. This darker colour may have influenced perception during the blind tasting.
Temperature Control Matters More Than I Thought
I underestimated the importance of the setting temperature. While many recipes suggest refrigeration (4°C), science supports 10-15°C as the ideal temperature to produce the perfect texture.
What’s Next?
I’ll be taking what I’ve learned from this experiment and refining the process even further.
Uncrystallise Those Buckets (properly this time!) and Use a Seed
If I’ve learned anything, it’s that starting with the right base makes all the difference. That means gently warming any crystallised honey until it’s nice and smooth - not cooked, just warm enough to dissolve the natural crystals. This will give me a clean slate to work from when adding a quality seed, and ultimately a perfect result.
Temperature Control During the Setting Stage
I’ll now use our wine fridge (normally reserved for making my camembert) set to 12-13°C to create ideal conditions for crystal formation. This step will become a consistent part of my process.
Use the Commercial Creamer as Intended
I have high hopes for this one as a set-and-forget large-batch option. I’ll retry it using liquid honey and a quality seed - the way it was designed!
Thermomix for Small Batches and Seed Production
The Thermomix has proven useful for controlled, small-scale production. I’ll use it both for making small batches and for producing fine seed honey to use in the commercial creamer. In keeping with true creamed honey, I will reduce the speed so it is more akin to the commercial creamer. I want to ensure I do not introduce air and result in a whipped honey.
Experimenting with Flavour Infusions
I’m looking forward to exploring some flavour infusions. I’ll start off with test batches using the Thermomix until I get the flavour profiles and intensities just right. I’m thinking cinnamon, vanilla bean, lemon verbena, and chilli as a starting point.
Final Comments
And that’s a wrap on my creamed honey experiment. Some methods worked better than others, a few totally flopped, and I now have a much better handle on what makes a batch smooth, spreadable, and worth the effort.
Hopefully this gives you a bit of inspiration (or motivation!) to try it for yourself. You don’t need fancy gear - just a bit of patience and a cool spot to set your jars.
Whether you’re a backyard beekeeper or just someone who loves honey on toast, it’s worth having a go, especially once you find a method that suits your setup.
If you’ve already had a go at creamed honey or whipped honey, I’d love to hear how it turned out. Tried a flavour that surprised you? Discovered a method that works a treat? Let me know. I’d love to hear from you!
Leave a comment below or send us a message through our contact form.
Helen Humphreys
Passionate Beekeeper Trainer | Mentor | Producer
Want to know more about the WA Apiarists' Society and some of the fun activities they get up to? Connect with them online:
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