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
- ½ 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.