Bite my cake and have been making it ever since.
Basically, you start with raw honey that is crystallized and thick. Mine looks something like the picture below. It's fairly yellow and has flecks of bee stuff in it -- wings, legs, pollen, and other goodies that bees carry into the hives. I take my gallon of raw honey and gently melt the outer edges in a bowl of just-boiled water. When it has softened up a little and there's some liquified honey around the edges of the container, that's when I pour the whole thing into my stand mixer. When you pour it from your container into your mixing bowl, you will notice that the majority of the honey is still crystallized. With whip attachments on, start the mixer and whip that honey for quite some time -- between 15-20 minutes. The honey will magically turn from yellow to a creamy white. It's a molecular thing that happens between the crystals and the liquid honey that gives it the spreadable consistency and milky color.
I pour my whipped honey into smaller jars. Either jelly jars or wide-mouth pint jars work best. You want to be able to get into the jars easily with a table knife or spoon. As the honey cools from the whipping process, it will firm up more and become a glorious honey-butter of sorts. Store your whipped honey in a fairly cool cupboard and it will set up beautifully.
The shearers were supposed to come tomorrow to shear the sheep, but we had a couple inches of snow overnight and more snow during the day today so the sheep are wet with snowy wool. We'll have to wait and see if they melt off tomorrow and dry out enough to shear on Saturday. We're just about 10 days away from having baby lambs! Stay tuned.