Honey, a supersaturated solution, in time naturally forms coarse granules or crystals. Controlling the crystallization process to produce fine crystals results in a smooth, spreadable product. Known mostly as whipped or cremed honey,

 it is also called churned honey, honey fondant, candied honey, creamed honey, granulated honey and honey spread. A good whipped honey wil be easy to spread and will not drip from a spoon at room temperature.

 In many countries around the world, whipped honey is preferred to the liquid form.