One morning, while working on my Pumpkin Butterscotch Pie recipe, I decided it needed an accent for when I photographed it for the blog. I have a bunch of different gadgets in the kitchen, but, at this moment, an electric mixer is, surprisingly, not one of them. However, I had about a 1/2 cup of heavy cream in my fridge, and a slew of mason jars a co-worker had gifted me.
As I shook it in the kitchen early in the morning, one of my roommates came out, saw me shaking, and complimented me on my creation of “Hipster Whipped Cream”.
Hey, it worked like a charm, plus I got in an unexpected arm workout!
When having a Friendsgiving dinner for a few of my friends recently (because that’s what Millennials do), I made some for a Russian Apple Pie a friend had brought over. Five of us took turns shaking the mason jar, and it was a lot of fun! There are a lot of funny pictures of this on my private Instagram account, for better or for worse.
Burn some calories to gain some more. Make your whipped cream in a mason jar!
Mason Jar Whipped Cream
(Makes 2 cups)
– 1 cup heavy cream or whipping cream
– 1 teaspoon vanilla extract
– 1 teaspoon sugar (adjust to taste)
Before We Get Started…
– Every mason jar I own is a pint (2 cups / 16 ounces), and I base this recipe off of that dimension. Having half of an empty bottle gives it enough air and space to create a whipped consistency. If you have a larger or smaller jar, adjust ingredients as necessary.
1.) Add all ingredients to a mason jar. Seal jar. Shake jar for approximately five minutes or until you no longer hear a sloshing sound when shaking. Serve immediately and refrigerate remains in sealed jar.