Posted by Stephanie Simpson on
In theory, the technique of turning whipping cream into whipped cream is simple: you whip it.
But if you’ve ever untangled an electric cord, emptied a kitchen drawer in search of a missing beater, braved the sisyphean task of wielding a whisk, and scraped that hard-earned cream off of every last rung of your whipping instrument, you know better.
In practice, whipping cream the traditional way is a pain. The traditional way.
But say you pour some cream into a glass jar (and maybe some sugar and vanilla too). Then you screw a lid on nice and tight. And you shake it.
At first, you’ll hear the cream sloshing around. After a minute, you’ll hear it thicken. And after just two or three minutes in total – minutes which feel about 800,000 times easier than minutes spent whisking – you won’t hear it at all, because it will have transformed. Into whipped cream, only shaken, easier, and all the more delicious for it.
Think of the possibilities: So long as you’ve got a jar and a place to keep your cream cool, whipped cream is mere minutes away; never again will you be derided for running your stand mixer at 6AM. No more hunting for tools, no more scraping cream off of beaters; your cream is transformed and stored in just one jar.
Finally, something that should be simple is.
Whipped Cream, Made Easy!
Makes ~3/4 cup whipped cream (and doubles easily)
Note: You’re shaking a glass jar here, so be careful! And make sure to use a jar with an opening large enough that you can get the cream out after it’s been whipped. What a sad thought, to have freshly (shaken) whipped cream that’s just beyond your reach!
1/2 cup whipping cream
1 tbsp icing sugar (optional)
1 tsp vanilla extract
Pour your ingredients in a 500 ml glass jar*. Screw on a tight-fitting lid. Shake vigorously for 2-3 minutes, until you can no longer hear the cream moving around in the jar. Open the jar and check to see whether your cream holds soft peaks (where the cream forms little hills whose peaks fall over). If your cream is still a bit runny, screw the lid back on and shake again for another minute (be careful not to overdo your shaking, or your cream may separate and turn into butter!). Store in a chilly place (a fridge will do).
*A few things: 1) A cool jar is best, as it’ll keep the cream cold, but a room temperature jar will work too; 2) You can also give this a try in a plastic jar or thermos with a tight fitting lid; and 3) If you’re increasing the quantity of cream, keep in mind that you may need to increase the size of your shaking container.