I am about to embark on my first try at making creamed honey (this is just for Christmas gifts, not commercial).
I bought a jar of creamed honey to use as starter, and couldn't help a bit of a taste-test. It's HARD. Like, harder than my home-crystalized honey! It is very fine and smooth, but I would like my creamed honey to have the consistency of room temperature butter, or at least something easily spreadable.
So - the one idea I've gotten on here is to very slightly heat up my starter creamed honey until it's the consistency I want. And.... is that it? Assuming I keep my temperatures in the 50-60 range? Any other tips on getting that great spreadable consistency when starting with a hardened starter?