Real honey is just two things, about 99% simple sugar and about 1% residuals from whatever nector the bees used to make the honey (florals, fruits, etc.). The 99% simple sugars in the honey are going to completely ferment out, adding alcohol content to your beer and drying it out. The nector residuals will add flavor to your beer, but it is often difficult to predict how much, since each batch of honey is essentially unique. That doesn't mean honey can't be good in beer, it is just pretty unpredictable and has those side effects that are undesireable in most beer styles.
HONEY MALT, on the other hand, is VERY easy to work with and 100% predictable, and will add a honey flavor to your beer without all of those unwanted side effects.
5% of the grainbill honey malt for a subtle honey flavor, up to 10% max honey malt to the grainbill for more intense honey flavor.
For a beer based on a cream ale style, I'd go with the honey malt.
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!