thumb|Selection of creamed honey in jars
Creamed honey is honey that has been processed to control crystallization. Also known as honey fondant, soft set honey, or whipped honey, it has a smooth, spreadable consistency and lighter color than liquid honey of the same floral type. A method for producing creamed honey was first patented in 1935, and other methods have since been devised.
Description
Creamed honey contains a large number of small crystals, which prevent the formation of larger crystals that can occur in unprocessed honey. The processing also produces a honey with a smooth spreadable consistency. Because it is the glucose that crystallizes in the honey, and because glucose crystals are naturally pure white, creamed honey is always lighter-colored than liquid honey of the same floral type.
Creamed honey stays in its creamy consistency indefinitely if stored at approximately . Dyce used the high heat of pasteurization to ensure that his honey source did not already contain crystals too large for the process, but modern techniques instead use fresh raw, liquid honey at a ratio of 1:10 or larger. The latter yields a batch of creamed honey in approximately 80 hours.