Sounds very similar to the process of temping chocolate. With chocolate you need to heat it enough to melt all the random crystals present and then cool it down enough for the right type of crystals to form. Most work a portion of the liquid chocolate on a stone slab (traditionally marble) untill it is a thick custard consistancy and then add it back to the main mass to cool it down enough to form the correct type of crystal. Another method is to add already tempted chocolate, to both cool down the mass and provide seed crystals.
I know that all seems a bit irrelevant, but my point is reading up a bit on tempering chocolate may give you some more insight in to making creamed honey.
Or it might not either