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Raw clover honey, crystallized slowly into a thick, smooth spread. Nothing added. Just honey.
Texture note: Creamed honey is soft and spreadable at room temperature, about like soft butter. Above roughly 75°F it softens, and in hot weather a thin layer of liquid honey can form on top, especially after shipping. That's normal. Stir it back in, or refrigerate for a few hours to firm it up.
All raw honey crystallizes eventually. Left alone, it forms coarse, gritty crystals. Creaming controls that: we hold each batch cool for about three weeks so the crystals form tiny and even, which is what gives it the smooth, velvety texture instead of a grainy one. It starts as the same honey we sell as Raw Clover Honey, just in a different form.
Honey is sold by weight rather than fluid volume.
Pale and opaque rather than clear, thick, with a mild floral sweetness. The fine crystals scatter light, which is why creamed honey looks lighter than liquid honey from the same harvest.
Store in a cool, dry place below 75°F (24°C). Refrigerate for a firmer texture. Avoid warming it in hot water or the microwave. Heat melts the fine crystals, and when it sets again it comes back coarse.
Do not feed honey to infants under 12 months.
Made in a facility that also processes tree nuts.
Storage: Lid on tight, in a cool, dry place below 75°F, out of direct sun. Refrigeration isn’t required but gives a firmer set. Honey doesn’t spoil.
If it softens or separates: Stir the liquid layer back in, then refrigerate for a few hours to firm it up. Skip the microwave and the warm-water bath — heat melts the fine crystals, and when the honey sets again it comes back coarse and grainy.
Allergen note: Contains honey (bee product). Produced in a facility that handles tree nuts. Do not give honey to infants under 12 months of age.
Honey that’s been crystallized on purpose, slowly and under control, so the crystals stay very small. The result is thick, smooth, and spreadable instead of grainy. You’ll also see it sold as whipped or spun honey.
No. The only ingredient is honey. “Creamed” describes the texture, not an ingredient.
It starts as the same raw clover honey we sell as Raw Clover Honey. The creaming itself happens cool, over about three weeks, not over heat.
It’s American clover honey from a family beekeeping operation, the same honey behind our Raw Clover Honey. We cream and pack it in small batches in Las Vegas.
The fine crystals scatter light, so creamed honey looks pale and opaque. Melted down, it would look like regular clover honey again.
No. Creamed honey softens above about 75°F, and a little liquid honey can separate in a warm truck. Stir it back in and refrigerate for a few hours to firm it up.
No. It keeps at room temperature like any honey. The fridge just gives it a firmer set, which some people prefer.
Yes, with gentle warmth, but it won’t go back to creamed on its own. If it crystallizes again later, the crystals will be coarse and grainy.
Same honey, different texture. Raw Clover Honey is liquid and pourable, best for drizzling and stirring in. Creamed is thick and scoopable, best for spreading.
Honey doesn’t spoil if the lid stays on. The texture stays smoothest when it’s kept cool.
Never give honey to children under 12 months. If you have a pollen or bee sting allergy, check with your doctor first.
Orders are processed within 1 business day (Monday–Friday). Orders placed before 12:00 PM PST begin processing the same day, and we ship via USPS Ground Advantage. See full shipping policy
Due to the nature of food products, we don't accept returns of opened items, but we'll gladly replace or refund anything that arrives damaged, spoiled, or incorrect. Unopened items in their original sealed packaging may be returned within 30 days of delivery; the customer pays return shipping. See full return policy
Email us at info@farmersoul.com and we will be glad to help.
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