Stirring/creaming

Stirring or creaming crystallized honey transforms it into a smooth, spreadable product known as creamed honey. Controlled crystallization with regular stirring breaks down large sugar crystals into microscopic ones, resulting in a creamy texture. Creamed honey is a desirable product with a smooth consistency that prevents dripping and is easy to spread. Specialized creaming machines or manual stirring techniques can be used to produce creamed honey. Creaming is a value-added process that utilizes honey crystallization to create a different honey product.