Hello Bob Allen,
Dr. Dyce of Cornell University developed the method in 1931 used to make
creamed honey; and Mr. Darl Stoller of Stoller Honey in Latty, Ohio is
perhaps the largest
producer of creamed honey in the U. S. and makes it with the addition of many
different flavors like cinnamon, strawberries, coconut, etc.

Also, "everything" can be found in the 1992 Extensively Revised Edition of
The Hive and Honey Bee, and creamed honey is on page 699-703.

I make a lot of creamed honey each year and sell a lot for $6.00/pound; but
you HAVE to explain to about 98% of all buyers just what creamed honey is;
and no matter what you say, they don't believe that it is 100% honey.
However, once you convince them they keep coming back for more.  I only make
natural creamed honey and cinnamon creamed honey.  Adding fruit is much more
complex.  The most important
management tricks both involve heat.  You must heat the about 120° to get rid
of all crystals before you add your 10% seed honey, stir thoroughly BUT
SLOWLY so not to introduce any air into the honey, pour into creamed honey
jars, and keep it as close to 57° as possible.  If the 57° temperature varies
too much, you will get coarse
crystals like sand.

You can buy a printed copy of the Dyce method from Brushy Mountain Bee Farm,
Catalog #420, cost $1.00.  Telephone # 1-800-beeswax

I hope I have helped.

George Imirie
Certified EAS Master Beekeeper
Author of George's PINK PAGES