I’m a hobby beekeeper, too.
How do you do the creaming process?
There is a temperature that honey loves to crystallize at. You stir in very small honey crystals to act as a seed (possibly grinding up regular crystallized honey in a mortar) and hold the batch at the right temperature. the combo of the temp and seed crystals assures that the crystals you get will be small and the honey will be creamy.
I add in a little chile powder and a touch of powdered garlic, sometimes.
There are other ways to do it, too.
Strange fact - you can reduce the size of the crystals that form in your honey by "inoculating" your batch with a creamed "starter." The honey you have inoculated will reproduce only small crystals (the same size as the starter you put in). Don't know why, but it will. ALL the crystals will form to match what ever you put in.
You need enough starter to equal 1/10th of the honey you wish to cream. Mix it WELL.
If you don't have access to a starter, you can make your own. Grind up some larger crystallized honey in a meat grinder until it's like peanut butter and use that. All your honey will form smaller crystals equal to your ground stuff. Weird, huh?
After you've creamed all your honey, put some aside as a starter for your next batch.
Any questions, FReep mail me. Creaming is really easy, and the honey stays creamed forever.