Creamed or set honey is much more prevalent in Europe and the rest of the world than in the United States. All honey over time will crystallize. How quickly it crystallizes will depend on the nectar source and the temperature the honey is stored at. Creamed or "set" honey is prepared by introducing a "seed crystal' uniformly throughout honey that has been gently heated to dissolve any existing crystals that may be too coarse.
Creamed honey should have a fine crystal so that it is smooth on the tongue. It is great as a spread on toasts, muffins, bagels, etc.
by Janet A. Katz)