Creamed honey

[2] Creamed honey stays in its creamy consistency indefinitely if stored at approximately 65 °F (18 °C).

In the key production step, microscopic seed crystals are added to liquid honey.

Then paddles intermittently stir the honey mixture while it is kept between 55–70 °F (13–21 °C); creaming completes in 2–3 days.

[2][3] 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.