@@aprilhill6013 I did, and I just rewatched to make sure I didn't miss something. While she mentions how she did not add anything, and she mentions that stores sometimes add water, she didn't mention other additions for changing the flavors, which is why I asked my question. 🤔
So over here in Maryland, at least here we know about creamed honey, but in the classes I have taken, they use a "seed" for creamed honey. Basicly a starting portion of bought creamed honey, and you can even mix it with a spoon and it will have the same texture as the seed creamed honey. Now I'm curious as to what would be smoother... putting my kitchenaid on high.... or buying some "seed" creamed honey.
I find that the whipped honey is usually smoother and creamier. But that's probably because it doesn't have to sit and crystallize like creamed honey...
@@helainenewman2433they’re amazing, way way better than a Kitchenaid. I use mine all the time. I have the Universal Plus, it’s this model but the bowl is stainless steel. They’re not cheap but worth it.
I was thinking "wow, that's a great mixer. I gotta get one" right up until she took the beaters out. No way you can possibly do it without making a mess. I'll stick with my regular stand mixer.
Mine turned out with a consistency of taffy after it set to room temperature. When I try to spoon it out its soft but comes out of the jar like I’m pulling like taffy. Did I beat it too long?
I'm not sure what you mean? Crystallized honey takes a very long time to whip into creamed honey (20-30 minutes). So I prefer to use liquid honey, because it whips up in just a few minutes. We like to use creamed honey as a spread for toast, waffles, etc.
Wait. Your honey is white? I’ve never seen that before. Ours is a deep, dark golden color when it’s raw down here. I guess it depends on what the bees gather?
We often add honey to yogurt and fruit. But in that case, you don't need to whip your honey beforehand. Just add liquid honey directly to your food and mix it in. Liquid honey will incorporate better than whipped honey, because whipped honey is stiffer.
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![🐝 Making Creamed Honey [NO SEED HONEY]](/img/1.gif)
Only buy raw honey but never knew about whipping it to make it thicker; which actually makes sense! Thanks!
Glad I could share this helpful tip with you then! :)
@@atraditionallife858 Hello 💖
We’re in Texas and I love creamed honey! Now I know!
I'm from Serbia
Wow i didn't know that honey would whip up like that. Great information to have. That's a nice mixer never saw one like that.
I love whipped honey! And it's so fast this way. The mixer is a Bosch. And I love it!
Thank you for this information
Thanks! I was looking for this.
Great! Glad to help!
Can you add anything to this, such as cinnamon? And if so, will it separate over time and need remixing?
Watch the end of the video 😉
@@aprilhill6013 I did, and I just rewatched to make sure I didn't miss something. While she mentions how she did not add anything, and she mentions that stores sometimes add water, she didn't mention other additions for changing the flavors, which is why I asked my question. 🤔
You can add instant coffee and put in almond milk with ice taste just like Starbucks
Nice! I don’t have to buy creamed honey to make creamed honey! Thank you!
That's right! :) Enjoy.
So over here in Maryland, at least here we know about creamed honey, but in the classes I have taken, they use a "seed" for creamed honey. Basicly a starting portion of bought creamed honey, and you can even mix it with a spoon and it will have the same texture as the seed creamed honey.
Now I'm curious as to what would be smoother... putting my kitchenaid on high.... or buying some "seed" creamed honey.
I find that the whipped honey is usually smoother and creamier. But that's probably because it doesn't have to sit and crystallize like creamed honey...
Thanks
But wait, hold on... WHAT KIND OF MIXER IS THAT??????????
It's a Bosch
@@atraditionallife858 Thank you so much for telling me I have got to get one of those.
Is it great? Love the look of it!
@@helainenewman2433they’re amazing, way way better than a Kitchenaid. I use mine all the time. I have the Universal Plus, it’s this model but the bowl is stainless steel. They’re not cheap but worth it.
I was thinking "wow, that's a great mixer. I gotta get one" right up until she took the beaters out. No way you can possibly do it without making a mess. I'll stick with my regular stand mixer.
Wow
Would you please give the model of this creamer machine? I would be grateful. Thank you.
It's in the description box above! :)
Thanks.
Does it change the taste?
No, not at all. Just the texture! :)
When you out a lid on do you seal it with a mason jar vacuum sealer or do you just tightly screw the lid on by hand?
I just add a lid, tightly or loosely! :) Honey doesn't go bad, so it really doesn't matter either way.
Do you ever add freeze dried fruit to the creamed honey? ❤ it
I've only ever had freeze dried fruit once, and it wasnt in honey. :)
I made my fist batch and should have measured but didn't. I think I added to much raw honey? It looks like honey not cream? (after 16 hours )
Mine turned out with a consistency of taffy after it set to room temperature. When I try to spoon it out its soft but comes out of the jar like I’m pulling like taffy. Did I beat it too long?
It sounds like your honey had low water content or that you chilled it. This stuff definitely gets thick if it gets cold.
Do you make honey butter with it?
We just spread it directly into muffins or bread. But you certainly could whip it with butter before spreading!
Can I make this into ice cream? Or honey bread or cake?
I'm not sure what you mean? If you're wondering if you can add it to ice cream or use it in baking, the answer is yes. :)
I’m wondering if she’s asking if you can use It as a sweetener when making bread or cake; that is something I’m wondering.
After 5 minutes of mixing, it remains a bit gritty. Any suggestions? Maybe smaller batches?
Did you use raw honey? And had it crystallized? It sounds like it needs to be whipped for longer.
Are you using the crystallized raw honey.
I'm not sure what you mean? Crystallized honey takes a very long time to whip into creamed honey (20-30 minutes). So I prefer to use liquid honey, because it whips up in just a few minutes. We like to use creamed honey as a spread for toast, waffles, etc.
Why is your honey so clear white in color
That's just what happens when you whip honey...any kind of honey! :)
I've never seen honey that color
Normal honey goes white in color when the crystals are broken down in a mixer.
Wait. Your honey is white? I’ve never seen that before. Ours is a deep, dark golden color when it’s raw down here. I guess it depends on what the bees gather?
No, the honey is a golden red. :) But when you whip it, it turns white!
Yes, honey color depends on pollen type
It depends on the flowers in your area. If you live by a coco cola plant your honey will taste like coco cola.
I think it taste different, or is it just me
It has a different texture, but I've never noticed a difference in flavor, except that it might be a bit milder.
I want to make this whipped honey but I want to add fruit & maybe even plain yogurt, any tips or tricks??
We often add honey to yogurt and fruit. But in that case, you don't need to whip your honey beforehand. Just add liquid honey directly to your food and mix it in. Liquid honey will incorporate better than whipped honey, because whipped honey is stiffer.
Do you have to refrigerate it? How long does it last?
she answered that in the video
No. If you refrigerate it, it will get really thick and stiff, making it very difficult to actually use.