RE creamed honey:

  This is simply crystallized honey, with a very small size granule.

  You can replicate any "creamed" honey very simply:  just add a very small
amount of creamed honey to the "regular" honey, mix well, and let it stand.
Volume, temperature etc will determine how long this takes, but the size of
the introduced crystal  seeds the whole batch, definitely no beating or
addition of any sort.

  I am sure there is some alteration of taste, but the real alteration of
flavors in honey, IMHO, depends much more on the temperature at which it is
held.  The slightest overheating will deteriorate theses delicate flavors.
This also explains, for me,  the superior flavor of raw honey over
pasteurised.

  Eunice Wonnacott

  >

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