Whipped Honey is all natural honey that has crystallized. This crystallized honey is a normal state that all honey eventually displays. Honey processors insert stainless steel whisks or beaters to stir the crystallized honey until the crystals are broken into very fine particles. Honey crystals can be as large as a dollar bill or as small as a pin point. The smallest crystal size is the most desirable.
Electric motors stirs the crystallized honey. In small applications a drill motor is used with a stainless steel paddle. The whipped honey is a light cream color and the consistency of peanut butter. This whipped, Creamed honey should be a non-liquid. When preparing to make whipped honey, the producers sometimes put “seed crystals” in the liquid honey to speed up the crystallization process.
Honey that crystallizes without the aid of electrical stirrers or seed honey is usually called granulated honey and has larger honey crystals. Whipped honey does not taste any different than the liquid honey but is easier to consume in the more solid state.
In many European countries and New Zealand, whipped honey is preferred to liquid honey and is more expensive. Whipped honey usually has air whipped into the honey. The honey is sold by net weight so the air is not a detriment to this gourmet delight.
Creamed honey, spun honey, granulated honey and whipped honey are so similar that only the professional could tell the difference in appearance. The texture can be the number one clue even to a novice if the whipped honey is from a very small crystal. The small crystal melts on your tongue almost immediately.
Should you desire to turn granulated honey into a liquid and preserve the enzymes of raw honey, place the honey in a glass jar, place the jar in warm water that does not exceed 140°. Do not overheat.
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