Use Mason jar to make whipped cream
FARGO — Chocolate pudding, pumpkin pie, milkshakes — everything’s tastier with freshly whipped cream.
It’s even better when you have minimal cleanup post-indulgence.
Shaking cream, sugar and vanilla in a chilled Mason jar works like a charm if you don’t have mixer handy (think camping).
Be prepared to shake, shake, shake. It took me a full five minutes to produce lightly whipped cream that barely formed peaks.
Use this method in a pinch or for small amounts of whipped cream. And don’t skip chilling the jar. The cream won’t whip in a room-temperature vessel.
Check out thecafesucrefarine.com for more information.
MASON JAR WHIPPED CREAM
1 cup heavy cream
1 to 2 tablespoons sugar
1 teaspoon vanilla bean paste, pure vanilla extract, or the caviar from half a vanilla bean
1 clean 1-pint Mason jar with lid
1. Place the Mason jar in the freezer for 10 to 15 minutes with the lid on.
2. Remove the jar from the freezer and unscrew lid. Add the heavy cream, sugar and vanilla.
3. Screw the lid on tightly and begin shaking like you would a cocktail shaker. Shake vigorously for 5 to 6 minutes.
4. If the cream isn’t thick enough, shake longer until it’s a fluffy whipped cream. You want a creamy consistency that forms soft peaks when stirred with a spoon.
Source: Chris Scheuer for Parade magazine.