Our creamed honey is a smooth, creamy textured honey, hence the name. It is made by controlling the crystallization process to create only the finest crystal particles possible to get that firm yet spreadable texture desired. Creamed honey is never whipped so as not to introduce air, but rather very slowly churned to polish the crystals that form and encourage other sugars in the honey to crystallize too. It is the only exception to the rule that honey shouldn't be refrigerated in that it actually becomes more firm and the fine crystals remain small. NEVER heat creamed honey as it will lose its crystal structure at high temperatures.