Cream honey

Cream honey

Category: Culinary recipes

Ingredients
Settled honey - candied	200gr
Any additives of your choice

Cooking method

• We always eat this kind of honey when we come to the south.
• And this year, having bought a three-liter jar of honey, I decided to make such a cream-honey myself. There are many articles on the Internet about such a delicacy, starting with evaluating fu-muck, ending with laudatory odes. You decide whether to do it or not.
• There seems to be no recipe on the forum, so I decided to post it.
• 1. For such honey you need settled or sugared honey.
• 
• 2. We heat honey in a water bath - watch the temperature! water! did not rise above 50g. Since after heating above 45g, honey begins to lose its beneficial properties. It is necessary to warm up the honey so that the large crystals dissolve and the whipped cream turns out to be more tender.
• 3. I have Kenwood and for stirring I took the attachment K. On a regular mixer, you can take a regular whisk. By the way, keep in mind that many use a drill for stirring, inserting a nozzle from a mixer instead of a drill. Take care of your assistants, let them rest if you see that it is hard for them. On the Internet I saw how such honey is made in a blender bowl. But at the same time they take 9 parts of liquid honey and 1 part of settled honey.
• 5. Beat honey at first, even after you have warmed it up in a water bath, is hard. But gradually you will see how it brightens and becomes more liquid. I made such a cream for the first time and did not know how much to beat it. She stopped when it brightened - air bubbles became visible and honey began to resemble condensed milk in consistency. Whipped for 10 minutes.
• 6. Now you can add dry berries or nuts to this honey. I had dry blueberries. I made a note for myself - I will first grind the berries in a coffee grinder for the future.
• 
• 7. Pour honey into containers and refrigerate for 10 days. You can eat it the next day, but it is necessary to keep it in the refrigerator so that the honey does not stratify over time. Although, according to experienced beekeepers, it still exfoliates. I won't keep such honey for a long time :)
• The homemade one seemed to me more intense. I suspect that the one we bought in the south is not 100% honey. The honey that you see in the outlet, after 10 days in the refrigerator, was kept on the table for 5 days. It hasn't delaminated.

The dish is designed for

200 g

Time for preparing:

20 minutes + 10 days

[mir_ka]

mir_ka, very interesting, thanks for the recipe. Along the way, the question arose: why take crystallized honey and melt it, if you can take liquid honey right away?

[mir_ka]

mir_ka, I have never heard of such a miracle. Does heating and whipping change something in the taste of honey, or is it essentially honey with dried fruit?

[mir_ka]

mir_ka, very interesting, thanks for the recipe. Along the way, the question arose: why take crystallized honey and melt it, if you can take liquid honey right away?

Everywhere in the recipes, settled honey is indicated, or necessarily a part of the settled honey and 9 parts of liquid. Cream honey is the same settled honey simply saturated with air and with smaller crystals. Having melted in a water bath, we get rid of large crystals, And by cooling in the refrigerator the formation of new but smaller ones. Thanks to this, the structure is more delicate.

Added Sunday 20 Nov 2016 09:17 PM

mir_ka, I have never heard of such a miracle. Does heating and whipping change something in the taste of honey, or is it essentially honey with dried fruit?

Having made such a cream from homemade honey, I did not see a difference in taste. But the structure became delicate, creamy, the feeling that I whipped honey and butter. And so honey remains honey :)
Only its structure changes. For example, I already think to use it as an interlayer in cakes.

How many times have I seen and tasted such honey. I always wondered how bees could do that. And you just need to warm it up slightly and beat it! I will definitely try!
An interesting way!

[Katyusha]

Katyusha, thank you very much, very interesting experience of making cream honey !!!

I remember our Irishka-Irsha cooked whipped honey ...

Here small addition ...

I haven’t heard of this. I’ll have to try 🔗

I have not heard of this

In our area, ordinary honey and cream honey are also sold .. I bought both this and that. I did not see any differences in taste .. Both tasty and different. But cream honey is not sold in supermarkets, but in small shops where it is sold by private apiaries, well, or on the pack itself ..

a good delicacy, I beat it a little, the mixer is not industrial, 3-4 tablespoons of spoons, purely for relish, you don't eat a lot of honey, but cream honey smells stronger and just beautiful - honey for the soul

only I don't warm it up before whipping, it already heats up in the process, industrial creams are whipped for several hours in the cold, volumes, of course, not with ours, jars

Added Monday 21 Nov 2016 08:30 AM

and on the market this cream honey is already a priority, they have been sold, that the candy taste is more to their liking, I think that such market honey is not without taste improvers

so it's easier to beat a little yourself, and natural honey is cheaper (the cream is increased by 3 times, but they are sold by volume) and you yourself see how it turns out

[Irsha]

Irsha, Ira, however, I haven't seen your way - patamushto in a common heap! And I really needed this method ...

[mir_ka]

patamushto in a common heap!

but somehow I didn't even think about the recipe, quite specifically, who was interested in honey, read the topic

good that mir_ka drew up a recipe - honey, it turns out delicious and not tricky to cook

yes, and the methods are not very different, as always, I am more lazy

I bought such a raspberry, delicious! You can do it yourself)

Now with what kind of fillers such a honey souffle is not sold and the price is sky-high .. you have to try it yourself, thanks for the recipe!

I bought such a raspberry, delicious!

here it is .. any honey can be covered with raspberry flavor and * honey *

[mir_ka]

mir_kaThank you for the recipe! I just had a jar of honey cream hidden away, bought it in Sochi. And yesterday, having seen your recipe, I decided to make it myself. Beat in a mixer for about 25 minutes and immediately in the refrigerator. Fragrant, delicate. I'm thinking of making it with additives, in a purchased one, I have it with currants, the color is bright, I wonder if you can add fresh berries Thank you, homemade cream is cheaper and healthier

We sell it with a flower bed. I bought it. Didn't like it .. I'm still a fan of natural honey, no additives ..

[Natasha]

Whipped in a mixer for about 25 minutes

Natasha, and at what speed and what is the power of your mixer?

[Crochet]

Crochet, do you, sort of, have something like kenwood? planetary

[Ankarsrum]

Do you have something like Kenwood?

You mean Ankarsrum, Irish ?

[mir_ka]

mir_ka, thanks for the idea, I saw this for the first time) I did it right away - 10 minutes in Kenwood, K-shka attachment. Nice structure and taste, I liked it very much. I didn't even heat it up, and so it was fluffed A silly question - the properties of honey do not deteriorate? It does not deteriorate from such a procedure?

A silly question - the properties of honey do not deteriorate? It does not deteriorate from such a procedure?

Yesterday I watched videos on YouTube about this.
The beekeeper whipped up his honey, showed the process and this is what he said about this: the temperature in the hive is 35 degrees, that is, honey is also stored in the combs at this temperature in the hive. And the whipped honey warmed up to a temperature of 28 degrees, he specially measured and showed the values. Conclusion means everything is fine.

Ankarsrum

I don't know such indecent words

or in a stationary blender people whip, I have not tried it, I don’t know, I don’t have it, the current is all submersible

Here I liked the way. I hope you can insert a video?

[gawala]

gawala, I agree, daughters do not like honey, and the cream is more tender, delicious with tea and bread.
Crochet, I have Kitchen, attachment K, I first whipped at 1.2 speeds, then switched to 4.
NataST, I was also concerned about this question, looked on the Internet, like if you don't heat the honey, then the properties are not lost.
But the purchased cream, the color is bright, probably dyes were added

I don't know such indecent words

Yes laaaadnoooo, so that you don't know ...

I don't believe ... but I fully admit that you you are not lying speaking the truth ...

or in a stationary blender people whip

Funny a thousand years)) worth it, ditched almost immediately after the purchase ...

current everything is submersible

In), I have enough of this stuff too !!!

[mir_ka]

mir_ka, and at what speed was the cream whipped?

[izumka]

izumka, I started at 1-2, it was scary for my mixer. After all, I warmed honey not to a completely liquid state. She gradually increased her speed.

Added on Monday 28 Nov 2016 08:33 AM

KirksFor the sake of her son she started it all :)
It is better to start whipping at low speeds. I confirm!
Honey should not be heated above 45 degrees! You can warm up just a little so that the mixer is easier to beat at first. Then the honey becomes saturated with air and becomes fluid.

And what is your honey with? I am planning with dry strawberries. I think it will give color, but in the picture it is already very bright.

Added on Monday 28 Nov 2016 08:34 AM

Elena Bo, Yes! Everything is possible and necessary! I watched this one. But my honey was already all sugared. I did not dare to do it in a blender. But if there is both liquid honey and candied honey, then the method is also good!

Added on Monday 28 Nov 2016 08:36 AM

NataST, You are welcome!

Added on Monday 28 Nov 2016 08:37 AM

Taia, Thanks for the answer! I did not know about the temperature in the hive. Valuable information! So you can warm up to 38 safely!

Added on Monday 28 Nov 2016 08:39 AM

gawalaThen you don't need supplements. The process does not affect the taste of honey. It just becomes softer and more convenient for eating from sugar :)

Added on Monday 28 Nov 2016 08:41 AM

Kirks, To your health! I haven't tried fresh. Wherever I found information, dry berries. In theory, honey is a preservative. But it will be necessary to store only in the refrigerator so as not to ferment. On the table as I have a jar will not come out.

Added on Monday 28 Nov 2016 08:43 AM

IrshaForgive me, I was looking for recipes, I thought really our needlewomen hadn’t done this yet.
And you have been doing it for a long time

Added on Monday 28 Nov 2016 08:44 AM

MariV, These are the wrong bees

Added on Monday 28 Nov 2016 08:46 AM

Crochet, Eh, and I was looking for a video. When you just had to read the forum more attentively! thanks for the links!

What an interesting recipe, I have never heard of cream honey) I will have to make a little in Kesh, maybe my daughter will like it better, it is smeared on bread, does not drain?

On the website of Yu. Vysotskaya, I saw so many options for honey-soufflé: fruit, linden, coffee, vanilla, mojito, ginger, pine and walnut. I was surprised!

On the website of Yu. Vysotskaya, I saw so many options for soufflé honey: fruit, linden, coffee, vanilla, mojito, ginger, pine and walnut. I was surprised!

I don’t know whose products, according to the label, looked like domestic .. But in Europe such honey, different, with all sorts of additives is widespread. I will not say that it is very popular, well, at least I didn’t see it being grabbed by banks, who should come and buy it, it is usually sold either in some decent tea shops, or from a private beekeeper ... in some small store ...
I bought such honey with strawberries. I didn’t like it .. I didn’t know how to eat it up quickly, as a result I threw it out with the can ...
All the same, a natural product, it is a natural product.

All the same, a natural product, it is a natural product.

yeah, if the additives to honey are natural, and if all kinds of dyes and improvers .. and cream honey itself does not lose its naturalness from beating

yeah, if the additives to honey are natural, and if all kinds of dyes and improvers ..and cream honey itself does not lose its naturalness from whipping

In my case, they were natural .. strawberries flashed there ... berries ...

In my case, they were natural

and she threw out .. wasteful and the Austrian economy, baked some cookies to the local population
I sometimes add honey to a garden berry, instead of sugar = in freezing, they do not spoil each other, I sign these containers that it is honey there - like bae for a special recovery of dying health

and she threw out .. wasteful and the Austrian economy, baked some cookies to the local population
I sometimes add honey to a garden berry, instead of sugar = in a freeze, they do not spoil each other, I sign these containers that it is honey there - like bae for a special recovery of waned health

Well, that was a very long time ago, at that time there were no garden berries, and somehow I never intended to bake the population.

Here is my "construction" worth beating honey, already turned white 10 minutes almost passed. After 5 minutes, I turned off the mixer to rest and turned it on again.



Spirals. I put a bowl for the dough so that I would not hold the silicone mat from below, so that it would not slip. Hands are resting!
Many people have such a cup in their homes. There is a border on the lid that holds my mixer perfectly!

Spirals

longer, put on the whisks

though ... and if you see how you can do it with spirals - tell me, huh?

[Irsha]

Irsha, the corollas will not fit into the jar
And I want to be lazy, so as not to wash a bunch of cans!).
But now I will finish the job with a submerged foot !!!
I'll take a picture for you ...

beaters will not fit into the jar

one whisk is enough for whipping, if for a small amount of honey - 2-3 tablespoons
if you want lazily

One whisk will not whip up well ... twists the jar ... thank you, I'm too lazy to hold the jar!
My hands are busy with other things!
And the submersible leg, although powerful for me, copes WORSE with the density!





Here is the final product ~ air foam!)
Tasty, tender, but often I will hardly do it. As if there is no need. Honey is perfectly eaten in its original form. But just for fun ... you can.

[mir_ka]

I beat the blender with my foot: it went into the neck of a liter jar with the rest of the honey.
She did not heat it, the honey was quite plastic, stratified, so I pre-mixed it with a spatula until smooth and decided not to heat it.

I made such a cream for the first time and did not know how much to beat it. She stopped when it brightened - air bubbles became visible and honey began to resemble condensed milk in consistency. Whipped for 10 minutes.

Word by word)

mir_ka, thanks for the recipe!
Thank you boss for the "random recipe" function, otherwise I would have passed

I beat the blender with my foot:

How long did you whip it? There was a thought about a leg, but I'm afraid it will burn ((

Here is my "construction" worth beating honey, already turned white 10 minutes almost passed. After 5 minutes, I turned off the mixer to rest and turned it on again.

For such cases, the drill is good, I heard

drill is good

yeah, when they beat a whole jar of honey in the cold for more than 10 hours.