Natural honey granulates; it gets hard over time. It’s a fact of real honey. There are some honeys that take more time, but it all granulates. Honey that has been pasteurized and high pressure filtered won’t granulate, but of course by then it contains no healthy enzymes (the reason we eat honey). It’s just liquid sugar. Creamed, or whipped, honey is made by controlling the size of the crystals in naturally granulating honey, the smaller and more oval the crystals, the creamier the honey.
Cotton honey granulates very quickly, within days of bottling. So it is a good choice for making creamed honey. I had almost 90 lbs. of cotton honey. Here are 15 of the 88 tubs we made this weekend. Two of the tubs are turned on their sides to show the creamed honey (semi-solid and not pouring on the counter).
If you drag a spoon across creamed honey, it liquifies a little. Creamed honey is way less messy than the liquid honey and is great for spreading on biscuits and bread. In fact, it can be used for all the same things for which you use liquid honey, but it’s less messy and is still 100% pure honey.