Freshly whipped cream is far better than that stuff out of a can. But as the cream splatters during whisking, it can be messy to make. In this cleaner method, the traditional whisk and bowl are ditched for a Mason jar, which is used like a cocktail shaker.
- 1 cup heavy cream
- 2 tbsp. confectioners’ sugar
- 1 tsp. vanilla extract
- Combine heavy cream, confectioners’ sugar, and vanilla extract in a 1-qt. glass jar. Screw the lid on the jar and freeze it for 15 minutes. This helps firm up the walls of the cream’s butterfat cells, so they can trap and hold air bubbles. Shake the jar vigorously until semisoft peaks form, 3–4 minutes.