This is hands down the best and easiest method for making deliciously fresh homemade whipped cream, and all you need is a some cold cream, and a Mason jar!
Get yourself a mason jar. It can be pint sized, or quart sized. It can be regular mouth, or wide mouth, any brand, it doesn’t matter. I’m using a Wide Mouthed Quart Sized Mason Jar in the photos above, and the Wide Mouthed Pint Sized Mason Jar in the photos below.
You can find them in some grocery stores, big box stores, and of course online, at Amazon.
Fill your jar half way with COLD heavy cream. You can use heavy cream or whipping cream, they will both work, but they need to be CHILLED for best whipping. Screw on the cap securely.
Shake, shake, shake! Shake the jar vigorously back and forth, up and down, for about 5 minutes or until you no longer hear the ‘sloshing’ sound of the cream. That means your cream is no longer liquid. Open the jar to check. If it’s not as thick as you like, keep shaking. If there are kids around, hand the jar to them and let them make a game of it.
Enjoy! Spoon it out onto your favorite dessert or hot beverage! You can keep the cream in the jar in the refrigerator for up to 2 days.
- You can add powdered sugar, start with a tablespoon per cup of cream, and add more if you like it sweeter. Add the sugar to the jar along with the cream.
- Flavor your whipped cream with vanilla, almond, mint or any other flavor extract, add 1/2 tsp per cup, to the jar with the cold cream.
- Spike your whipped cream with a touch of bourbon, whiskey, or any liqueur you like. I like to add up to 2 Tablespoons per cup of cream. Add it right at the beginning.
- Make chocolate whipped cream by adding a tablespoon of sifted cocoa powder and 1-2 teaspoons of sifted confectioner’s sugar per cup of cream. Blend the two and let sit for 30 minutes in the refrigerator before shaking.