Mason Jar Whipped Cream
Wondering if you can make whipped cream without an electric mixer? Yes, you absolutely can! Grab a mason jar and let's get started with this easy recipe for Mason Jar Whipped Cream.
Equipment
- 1 16 ounce mason jar (with secure lid; quart jars are ok too)
Ingredients
- 1 cup heavy whipping cream well chilled
- 1/4 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
Instructions
- Combine all ingredients in a 16 ounce (1 pint) mason jar. Cover securely with lid. Give a few test shakes to make sure there are no leaks, and then shake, shake, shake.
- How long to shake? Rather than relying on time guidelines, listen for the sound of the whipping cream. It'll go from liquid, to sloshy, to thicker sounding. It won't really make a sound at all when it's ready (or close to ready) so it's important to check it frequently when jar is "mostly quiet" while being shaken.Though some recipe say this whole process will happen in about 60 seconds, I found it was actually closer to 8 minutes.The whipped cream can go from "soft peaks" to "stiff peaks" (and then to butter!) very quickly once it's finally whipped, so tread carefully here. Once I've hit soft peaks, I check it every 30 seconds or so. You might want a spoon handy since it can be hard to tell how runny it is when it's coating the jar.
- Once you've reached the desired texture, the whipped cream is ready to eat! Serve as desired and store leftovers in the fridge. SO good.
Video
Notes
Make It Ahead: The amount of confectioners' sugar in this recipe means that the mason jar whipped cream will keep well (stay stable) in the fridge. I tend to keep my whipped cream up to 3 or 4 days (so great for topping coffee throughout the week), but it's the freshest on day one!
Doubling the Recipe: If you wish to make a larger quantity, just be sure your jar isn't more than about 1/2 full. The cream will need room to expand.