We took some of the surplus honey and decided to experiment with some whipped or creamed honey this year. Depending on where you are from, different names are used for this type of processed honey product. Some call it creamed honey, others call it whipped honey and some call it spun honey. It's all the same thing and it has no cream, is not whipped nor spun. It is 100% honey with nothing added and nothing taken away, but it has been processed to optimize the crystallization process by a heating and cooling process. To start the crystal process, a "seed-honey" is used much like using a sour-dough seed to start a sour-dough bread recipe. The seed-honey is already creamed and has the needed crystal structure which spreads throughout the honey when mixed.
The photo below shows the seed honey being combined with the batch of heat-treated honey that has cooled back to about 80F.
When it is done right, you end up with a creamy-light colored honey that has the consistency of peanut-butter. It should stick to a knife without dripping, yet liquefies quickly on your tongue or on warm toast or muffins - Yummy!
The process also requires a week or more stored at just the right cool but not cold temperature. We'll have to wait a few weeks to know if ours came out just right.