Peter Bray, wrote
>To cream small quantities (1kg - 2lbs) first start with a totally liquid
>honey and add a spoonful of creamed honey (buy some if you don't have any -
>preferably mild flavoured e.g. clover) and mix it throughout the liquid
>honey.  Put it in a cool place (refrigerator will do but not ideal as it is
>a little too cold) ) and then stir it daily until you reach desired texture.
>This time will differ depending in the floral source and its
>glucose/fructose ratio.
 
My information says a temp of approx 50-55 degrees is ideal.
        I have a question regarding creaming. My book says to avoid stirring
in air! Why, does anyone know?
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