The Concept which has been conceptualization is creamed honey to overcome the sustained problem of Crystallization of Honey. Simply melting it in the microwave every time don’t solve the problem, so the innovation is CREAMED HONEY. CREAMED HONEY has microscopically small crystals and add a smooth buttery texture to the honey rather than chunky crystals. Even CREAMED HONEY can be used with raw honey to cure the problem of crystals in proportion of 1:10.