Recipes
Whipped Cream in a Jar
Ditch the mixer and the whisk for this easy, on-the-go method.
- Makes
2 cups
- Prep
15 minutes
- Time
5 minutes
Freshly whipped cream is far better than that stuff out of a can, but not every kitchen is kitted out with the tools needed to whip up a batch of the beloved creamy topping. In our efficient, right-in-the-jar method, the electric mixer, whisk, and bowl are swapped out for a simple Mason jar wielded like a cocktail shaker. Don't be tempted to skip or cut short the time in the freezer; chilling the ingredients right in the jar firms up the walls of the heavy cream's butterfat cells, allowing for the air bubbles necessary for a voluminous chantilly texture.
Ingredients
- 1 cup heavy cream
- 2 Tbsp. confectioners sugar
- 1 tsp. vanilla extract
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Instructions
Step 1
In a 1-quart glass jar with a tight-fitting lid, stir together the cream, confectioners sugar, and vanilla. Screw on the lid and freeze the jar for 15 minutes.
Step 2
Shake the jar vigorously until semisoft peaks form, 3–4 minutes. Use immediately or store the whipped cream right in the jar in the fridge for up to 4 hours. (If the cream starts to fall flat in the fridge, reshake for 30–6o seconds more before serving.)
- In a 1-quart glass jar with a tight-fitting lid, stir together the cream, confectioners sugar, and vanilla. Screw on the lid and freeze the jar for 15 minutes.
- Shake the jar vigorously until semisoft peaks form, 3–4 minutes. Use immediately or store the whipped cream right in the jar in the fridge for up to 4 hours. (If the cream starts to fall flat in the fridge, reshake for 30–6o seconds more before serving.)
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