· By Angela Seto
What is Creamed Honey, Anyway?
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Our Bestselling Creamed Honey
Made from unpasteurized Saskatchewan prairie honey and gently churned during crystallization for a naturally smooth, spreadable texture.
★★★★★ 1700+ 5-star reviews and over 20,000 happy customers
- Unpasteurized & pure
- Small-batch crafted
- Smooth, spreadable texture
What Is Creamed Honey, Anyway?
Creamed Honey at a Glance
- Creamed honey is real honey.
- Nothing is added to create the texture.
- It is made through controlled crystallization.
- Small crystals create a smooth, spreadable consistency.
- Our creamed honey is always unpasteurized.
- Our white colour comes from prairie flowers, not the creaming process.
Creamed honey is honey that has been allowed to crystallize in a controlled way. The result is a smooth, spreadable texture instead of honey that becomes hard, dense, or coarse as it crystallizes.
Nothing is added. Nothing is removed.
It's still just honey.
The only difference is the size and structure of the natural crystals inside the jar.
In fact, if left on its own, all real honey will crystallize eventually. Creamed honey simply guides that natural process so the crystals stay small, smooth, and easy to spread.
When many people see our honey for the first time, they don't believe it's honey.
Compared to the golden liquid honey everyone is used to, ours can look, well, unnatural.
But just because something looks unfamiliar doesn't mean it's unnatural. Sometimes it might actually be more natural than the very thing you are familiar with.
All Honey Crystallizes
Honey is a solution of an extremely high concentration of sugars dissolved in a relatively small amount of water. There is more sugar than the water can permanently hold without a bit of help.
Inside the hive, that help comes in the form of heat.
Honeybees keep the brood nest at roughly 35°C (95°F) to care for developing bees and the queen. That warmth helps keep the sugars dissolved in the honey.
Once honey leaves the hive, it no longer lives in that warm environment. Over time, the sugars begin to separate from the water and form crystals.
That's completely normal.
Creamed honey simply guides that natural process so the crystals stay very small and uniform. The result is a soft, buttery texture that spreads easily.
Creamed Honey Is Just Controlled Crystallization
Honey naturally wants to crystallize. It's not a flaw, and it's not a sign the honey has gone bad. It's simply what real honey does.
If you took all the honeybees out of a hive and left the honey untouched for long enough, it would crystallize.
The texture of crystallized honey depends on how the crystals form.
When crystals stay very small, the honey feels smooth and spreadable.
When crystals grow larger or develop unevenly, the honey can become firmer, denser, or coarser in texture.
So crystallized honey isn't one single thing. It exists on a spectrum, from soft and creamy to firm and solid.
Creamed honey is simply honey where that crystal structure has been guided so it stays consistently fine.
Why Is Our Honey So White?
One of the most common things we hear is:
"Your honey is only white because it's creamed."
It isn't.
The colour of honey comes from the flowers the bees visited.
Our honey comes primarily from prairie blooms like alfalfa, sweet clover, and canola. These floral sources naturally produce a very light honey that turns almost white as it crystallizes.
If we poured our honey into a jar and did absolutely nothing to it, it would still become white within a few weeks.
Creaming changes the texture.
The flowers determine the colour.
That's why you can find honeys all over the world that range from nearly white to dark amber and even deep brown.
How Creamed Honey Is Made
There are several ways to make creamed honey, and different methods work better for different types of honey.
The most common method is to introduce a small amount of already-creamed honey into liquid honey. This acts as a seed and encourages the rest of the honey to form the same fine crystal structure.
Instead of large or uneven crystals forming throughout the jar, the honey sets uniformly.
In our case, our prairie honey crystallizes so readily on its own that we can guide the process as it naturally sets. We gently churn the honey during crystallization, which helps prevent the crystals from growing too large.
The goal isn't to stop crystallization.
The goal is to shape it.
Why Crystallization Changes Texture So Much
The texture of honey comes down to crystal size.
- Very small, uniform crystals create a smooth, creamy texture.
- Larger crystals create a firmer or coarser texture.
The way honey crystallizes is influenced by several factors, including floral source, temperature, and the natural balance of sugars in the honey.
- Alfalfa, clover, and canola honeys tend to crystallize quickly into a texture like cold butter.
- Buckwheat honey is darker, stronger in flavour, and can often be a bit grainy.
- Acacia and tupelo honeys are much slower to crystallize and can remain liquid for months or even years.
None of these are better or worse. They simply behave differently because they come from different flowers.
Why So Many People Prefer Creamed Honey
Most people switch to creamed honey because it's easier to use.
It spreads neatly on toast, stirs easily into yogurt, and stays where you put it instead of running off the edge of a biscuit or dripping down the side of a spoon.
Creamed honey is still just honey.
Nothing added. Nothing removed.
Just a little patience, a little care, and a natural process guided into a smooth, spreadable texture.
Once you've tried it, you'll understand why so many people never go back.
Ready to Try Creamed Honey?
Our small-batch creamed honey is made from unpasteurized Saskatchewan prairie honey from our own hives and neighbouring beekeepers we know and trust.
Nothing added.
Nothing removed.
Just honey.