Thanks BeePappy, I read your link, learn something every day. :thumbsup:
I guess if in some circles creamed honey is known as spun honey, then it would make sense for someone to add spun honey to some of their labels. The more different labels you have on a supermarket shelf, the more honey you are going to sell.
I discovered that the term Spun Honey has been trademarked by Sioux Honey Association Co-op, who have also trademarked the term Sue Bee. So anybody marketing their honey as spun honey, could attract attention from Sioux Honey Association Co-op, if they were anything more than a back yard operation.
Whenever commercial beekeepers are discussing honey and processing of it, they will use the term creaming. Spinning could mean something else entirely, and the term whipping is not used at all.
In the thread you linked, it was noticeable that all the participants were hobbyists, except for one beekeeper who argued vigorously that the term creaming should be used not spinning or whipping, and he was the only commercial beekeeper on the thread.
The issue with your own honey is not temperature related (with one possible exception). The honey that seperates into layers contains gas. As indicated by the micro bubbles, and the froth on top. The only thing you need to discover is how did the gas get there?
The only way temperature could be involved is if the honey is fermenting, high or low temperature could accelerate, slow, or stop that process.