What makes creamed honey different? Is it still honey? Is it honey with
other additives? Or is it just processed differently? Can you use it in
recipes as you would normal honey?

Thanks

Jen

Jen wrote:
> What makes creamed honey different? Is it still honey? Is it honey with
> other additives? Or is it just processed differently? Can you use it in
> recipes as you would normal honey?
>
I know it as "spun honey" and I use it for spreading on toast &
biscuits, because it isn't runny. You can easily google more
complicated descriptions of spun, whipped, creamed honey, but here is a
simple explanation http://en.wikipedia.org/wiki/Whipped_honey

In article >,
"Jen" > wrote:

> What makes creamed honey different? Is it still honey?

Yes, it's still honey.

> Is it honey with
> other additives? Or is it just processed differently? Can you use it in
> recipes as you would normal honey?

I use creamed honey almost exclusively. It is honey with no additives;
the processing is a little different in that it's mixed with
finely-crystallised honey in order to encourage the natural
crystallisation process to happen in a certain way.

Here's a link which explains the process:

http://www.jonesbee.com/creamedhoney.html

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

"Miche" > wrote in message
...
> In article >,
> "Jen" > wrote:
>
>> What makes creamed honey different? Is it still honey?
>
> Yes, it's still honey.
>
>> Is it honey with
>> other additives? Or is it just processed differently? Can you use it in
>> recipes as you would normal honey?
>
> I use creamed honey almost exclusively. It is honey with no additives;

That's what I thought, just thought I'd better check. Thanks to both of
you.

Jen

Jen wrote:

> What makes creamed honey different? Is it still honey? Is it honey with
> other additives? Or is it just processed differently? Can you use it in
> recipes as you would normal honey?

It's just normal honey that has started to crystalize. It does that
naturally, but I understand some places have started to 'force' it to
create the different texture as a marketing gimmick.



Dawn

On Tue, 26 Sep 2006 16:23:03 GMT, Dawn >
wrote:

>Jen wrote:
>
>> What makes creamed honey different? Is it still honey? Is it honey with
>> other additives? Or is it just processed differently? Can you use it in
>> recipes as you would normal honey?
>
>It's just normal honey that has started to crystalize. It does that
>naturally, but I understand some places have started to 'force' it to
>create the different texture as a marketing gimmick.
>
I can't agree that commercial spun honey is anytbing near the texture
of honey that naturally crystallizes on me. They have to do more to
it. What comes to mind is that they must churn it like ice cream.

sf wrote:

> On Tue, 26 Sep 2006 16:23:03 GMT, Dawn >
> wrote:
>
>
>>Jen wrote:
>>
>>
>>>What makes creamed honey different? Is it still honey? Is it honey with
>>>other additives? Or is it just processed differently? Can you use it in
>>>recipes as you would normal honey?
>>
>>It's just normal honey that has started to crystalize. It does that
>>naturally, but I understand some places have started to 'force' it to
>>create the different texture as a marketing gimmick.
>>
>
> I can't agree that commercial spun honey is anytbing near the texture
> of honey that naturally crystallizes on me. They have to do more to
> it. What comes to mind is that they must churn it like ice cream.

I've read that the crystalization is "controlled" for a finer texture.
So I guess they can keep it as teeny tiny crystals instead of big
crunchy ones that happen naturally with the sugars. But it's still just
honey (no additives).


Dawn

Miche wrote:

> Here's a link which explains the process:
>
> http://www.jonesbee.com/creamedhoney.html
>
> Miche

i've never tried any, i like eating honeycomb

On Wed, 27 Sep 2006 04:37:24 GMT, Dawn >
wrote:

>sf wrote:
>
>> On Tue, 26 Sep 2006 16:23:03 GMT, Dawn >
>> wrote:
>>
>>
>>>Jen wrote:
>>>
>>>
>>>>What makes creamed honey different? Is it still honey? Is it honey with
>>>>other additives? Or is it just processed differently? Can you use it in
>>>>recipes as you would normal honey?
>>>
>>>It's just normal honey that has started to crystalize. It does that
>>>naturally, but I understand some places have started to 'force' it to
>>>create the different texture as a marketing gimmick.
>>>
>>
>> I can't agree that commercial spun honey is anytbing near the texture
>> of honey that naturally crystallizes on me. They have to do more to
>> it. What comes to mind is that they must churn it like ice cream.
>
>I've read that the crystalization is "controlled" for a finer texture.
>So I guess they can keep it as teeny tiny crystals instead of big
>crunchy ones that happen naturally with the sugars. But it's still just
>honey (no additives).
>
>
I wasn't thinking of any additive other than air... it's cloudy honey.

On 26 Sep 2006 22:10:46 -0700, "chili palmer" >
wrote:

>
>Miche wrote:
>
>> Here's a link which explains the process:
>>
>> http://www.jonesbee.com/creamedhoney.html
>>
>> Miche
>
>i've never tried any, i like eating honeycomb

Honeycomb is great, so is spun honey. They each have their own
purpose for me. Spun honey is for English muffins and peanut butter
sandwiches, honeycomb is for biscuits.

sf wrote on 27 Sep 2006 in rec.food.cooking

> I wasn't thinking of any additive other than air... it's cloudy honey.
>

I'll take an umbrella, sweetums.