Whipped Honey

Whipped Honey

Makes: 5 x 13oz jars | 1–2 weeks setting

Ingredients

• 5 lbs / 2.3kg raw honey (unpasteurised works best)

Instructions

1. If your honey is crystallised, gently warm it until it returns to liquid. Do not overheat, keep it below 35°C / 95°F to preserve the raw properties.

2. Let the honey cool to room temperature, around 18°C / 65°F is ideal.

3. Using a stand mixer or hand mixer with the whisk attachment, beat the honey on medium speed for 10–15 minutes until it turns pale, thick, and fluffy.

4. Add flavour variations, cinnamon, vanilla, or lavender by folding them in after whipping.

5. Pour into clean jars and seal.

6. Leave at room temperature (not the fridge) for 1–2 weeks to set into a creamy, spreadable consistency.

7. Once set, it keeps at room temperature for months.