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Whipped honey is easy to make but adds a unique and special aspect to something simple. It’s soft, sweet, and just tastes better! I love having this on hand to make my kids sandwiches for school.
Reasons You’ll Love This Recipe
- Easy to Make: You only need honey and a stand mixer to make this simple yet delicious recipe.
- Special: I always loved it when my mom would get the whipped honey from the store. It made my PB and honey sandwiches that she made me have the best creamy consistency. Now, you can make your own!
- Versatile: You can use this whipped honey on so many things. From a regular peanut butter and honey sandwich to biscuits or on your next charcuterie board. The options are endless.
Ingredients
You’ll only need one thing to make this delicious recipe, and I’m sure you already have it on hand. You can use any kind of honey you have. Scroll to the bottom of the post for the exact measurements found in the recipe card.
- Honey
How to Make Whipped Honey
This creamed honey is so simple. Just pour your honey into a stand mixer and turn it on. Let it do its magic, and your honey will be ready!
- Whip: Add the honey to the bowl of a stand mixer fitted with a whisk attachment. Whip at medium-high speed for 5-10 minutes until it is very pale and aerated.
Whipped Honey Tips and Variations
- Type: You can use any kind of honey, but the best kind is raw honey that is lighter-colored and has crystalized at least a little bit.
- Whipped Whipping honey, especially if it has some crystals, will break up those sugar crystals and incorporate air into it, making it a soft, spreadable consistency. It’s thicker than regular but still liquid.
- Amount: You can whip any amount, so if you want to make a big batch, go right ahead! You may want to increase the whipping time to 20 minutes to make sure it’s all well-whipped and aerated.
- Warm: If your honey is very crystallized, warm it for 10-20 seconds in the microwave or a water bath before whipping it. This will help loosen some of those crystals before they fully break down as it whips.
- Try It On: You can drizzle it over pancakes, toast, granola, fry bread, yogurt parfait, rolls, oatmeal, or even teas or lattes.
- Flavorings: You could add different things to change the flavor, like cinnamon, lavender, vanilla bean, ginger, or chili flakes for hot honey.
How to Properly Store Whipped Honey
- Shelf: The shelf life for honey, including whipped, is indefinite unless it becomes contaminated. But with this whipped honey, I found it best to use it within the first couple of weeks after whipping. The honey slowly loses aeration and separates with the aerated honey at the top and the regular liquid at the bottom. If this does happen and you’d like it to stay whipped, go ahead and re-whip it!
- Room Temperature: Store in an airtight container at room temperature for the most spreadable consistency.
Ways to Use Whipped Honey
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Whipped Honey
Equipment
- Stand Mixer
- Whisk Attachment
Ingredients
- 1 cup honey
Instructions
- Add 1 cup honey to the bowl of a stand mixer fitted with a whisk attachment. Whip at medium-high speed for 5-10 minutes until the honey is very pale and aerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have always wondered how to make my own. My granddaughter gave me some that they make at her school quite regularly. It is a truly delicious and versatile treat. My favorite is charcuterie board and apple wedges with Jif Extra Crunchy peanut butter.