Mason Jar Whipped Cream
I originally titled this post “whipped cream with a workout”. If you’ve ever made whipped cream with a marble, and have a fuzzy sense of logic like myself, then you can easily justify all the shaking to counteract the calories consumed from eating the whipped cream. Yes, I realize this theory for mason jar whipped cream borders more on illogical.
Coffee is what prompted me to give this method a try. I’d been talking to a friend of a friend, and he mentioned a coffee he had recently with a whisper-like layer of whipped cream on top of his espresso. Add in how many times I’ve seen Gillian post photos on Snapchat of espresso topped with whipped cream, and well, I just had to give this a try. I’m generally a black coffee drinker, with a hint of agave or maple syrup.
I didn’t feel like breaking out the hand mixer, and wasn’t in the mood to whisk. I spied one of Virginia’s marbles sitting on the kitchen counter, and remembered the old elementary class science experiment of making butter in a mason jar using a marble. I figured I could use this same method to make whipped cream, with a lot less shaking involved.
In a jiffy I had enough whipped cream to use in my espresso, plus a couple of tablespoons leftover which I stored in the fridge for the next day. You can decide how sweet you want your whipped cream—I added a smidge of Confectioner’s sugar to mine. Leave it out all together if you prefer. I can’t say this is necessarily a quicker way of making whipped cream, but it certainly makes more sense to me if you just need a tiny batch like I did on this particular day.
It’s also a fun way to get the kids involved, and if you want to take the shaking a bit further—I’m talking in the realm of 8 to 10 minutes, then they can make butter, too (more on that in another post).
Mason Jar Whipped Cream
- 1/2 cup cold heavy cream
- Confectioner's sugar to taste
- 1 marble
- 2 cup glass mason jar
- Add the cream, sugar, and marble to the mason jar. Cover with the lid, and screw on tightly. Shake vigorously until soft peaks form, 60 to 90 seconds for a billowy whipped cream, or closer to 2 minutes for a more structured whipped cream with stiff peaks.
What does the marble do?
It speeds up the process, causing friction. You could also shake without the marble; it’ll just take a bit longer. Think of it as the difference between whipping on low speed (no marble), and high speed (with marble).
I want to leave you with a tip…which you probably already know 🙂 to make the thickest, most stable whipped cream use a food processor! I learned that from Stella at BraveTart…do you know of her Jennie? But I love your idea of the marble and mason jar too!
I use my food processor to make butter, but never whipped cream. I’ll have to keep this is mind for next time I make a bigger batch. I usually use my hand mixer or just hand whisk it without a problem. 🙂
p.s. Nice to hear from you!
This is my kind of logic. BIG thanks for the shoutout! Most of my afternoon snaps are actually of a cafe macchiato, which is an espresso with just a “stain” of frothed milk, but my breakfast snaps of “maritozzo” a sweet filled roll, are ALL about the whipped cream!
You know, I had a feeling I might’ve been confusing you and Elizabeth Minchilli! Still, I wanted to make sure my readers knew about your website. I do hope to meet you IRL one day soon!