Thanks to the European Union we were not allowed to call it creamed honey as it had no cream in it!!!
The secret to getting it as white as it is hard work. As the crystals form from the "seed" honey, they tend to aggregate a bit and these need to be broken down. I used to use a long handled potato masher which did the job but was hard work as I was working the honey every few hours for a 2 or 3 days.
Now I have a machine, like a giant butter churn that works the honey for 15 minutes then rests it for an hour before repeating.
You get the same result with any type of honey, but the real secret is I can only get it this white during our winter months as it needs to be cold. And even when it's cold like 2-3C in my bee shed the friction of the crystals rubbing together generates heat so the mixture ends up around 21C, which is about the max you want.
If I try to make it in our summer months it just won't work as well and you bet a darker (read larger crystal) product.