Luscious, gloriously golden honey cream—or spun honey, or whipped honey, or any other moniker used to describe it. The only difference between a honey cream and its counterpart honey that has turned to so-called "sugar" is the size of the crystals involved. The process is the same, only with a honey cream, the crystal size is selected and cultured to inoculate large quantities of liquid honey rather than accepting what naturally occurs as raw honey follows its destiny, morphing from a liquid into asolid.
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