I performed an operation yesterday with my dad. It turns out my vintage mixer isn't quite as spry as it appeared to be two months ago. I think it has arthritis. Instead of its effortless whir, the gears and joints started to sound like nails on a chalk board. I suppose it was to be expected seeing as she was built between 1944 and 1953. Invasive surgery was our only option.
Deep, golden honey quickly transforms to a creamy opaque state. I've never tried store-bought whipped honey, but I've read it's thick like butter. I did a little research and found there is quite a bit of science to real whipped honey. True creamed honey is spreadable rather than drippy as a result of careful attention to crystal size (this article provides a nice explanation.)
1/3 cup honey
Beat honey with an electric mixer on high sped until opaque and creamy, about 5-10 minutes. Add desired spices or see below for variations using herbs.
Lemon-Rosemary Whipped Honey
This is just an example of what I did. Use these measurements as rough guidelines for inspiration and go from there. Next time I'd use fresh rosemary and more of it. Experiment with other flavors such as thyme, ginger, black pepper, coriander, cinnamon, cardamom, lavender, orange, lime, jalapeno, mint or basil.
1/3 cup honey
1/2 tsp dried rosemary
1 tsp lemon juice
In a small saucepan or skillet bring honey, rosemary and lemon juice just to as simmer. Turn off heat and let stand for at least 30 minutes, preferably longer. Transfer to a bowl and whip on high speed with an electric mixer until opaque and creamy, about 5-10 minutes.
Food for Thought: " 'Well,' said Pooh, 'what I like best,' and then he had to stop and think. Because although eating honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were, but he didn't know what it was called." -A.A. Milne, Winnie-the-Pooh