How to Make Whipped Cream in a Mason Jar
There are a few foods that require nothing more than a spoon to enjoy. Gravy made with bone broth, raw honey mixed into good peanut butter, and homemade whipped cream top my list.
So quickly I’d like to share the easiest way to make it at home with no fancy appliances. Here we go:
- Fill a mason jar half full with the thickest, heaviest, coldest, most grass-fed, least pasteurized cream you can get your hands on. Add a bit of honey or sugar or nothing at all, depending on your preference.
- Cover with a canning lid and ring (a plastic lid will leak) and make sure it is sealed tightly.
- Hand it to your children and let them shake until they can’t hear it sloshing around anymore. Let them shake it just a bit longer until it is thick and whipped. Soft peaks are most likely; stiff peaks are possible if you have a very high-fat cream.
Grab a spoon, y’all, because sugar framed fat.
Your list sounds very yummy. I totally agree–all of those things are excellent with only a spoon. Growing up a “candy” my mom would make for special treats was equal portions of peanut butter, powdered milk, and honey. We would roll the mixture into balls (and for extra special, special treats–roll in sprinkles!!) and wrap with wax paper. After a while in the fridge they would “harden” for us to eat. Pure joy! Now I use ground flax seeds in place of the powdered milk. Our favorite way to eat is on apple slices or in a PB/banana sandwich. Thank you for the small trip down memory lane.
Sounds so easy – now if you’d let me borrow your little ones to shake the jar, I’d be all set – giggle.