Homemade Whipped Cream by Hand
Learn how to make homemade whipped cream without heavy equipment!
Ingredients
- Heavy Whipping Cream
Instructions
Method: Mason Jar
- Using a 16 oz. pint jar, fill it half way with heavy whipping cream. Seal tight with a metal lid and ring. Shake by hand for about 5-7 minutes, trying to not wrap your hands around it too much because you don't want to heat it up. Once you start hearing less sloshing check on it. Stop when it's thick to your liking. Put the jar in the fridge for at least 10 minutes and it will stiffen up even more.
Method: Milk Frother
- Add small portions at a time to a small bowl (4 oz. jelly jars work great). Froth using a small hand held milk frother. Add whipped cream to a larger bowl and repeat process with another small portion. It doesn't work as well to froth larger portions at a time! Put the bowl in the fridge for at least 10 minutes and it will stiffen up even more.
Method: Whisk
- Use a large, deep mixing bowl (I use an 8 qt. stainless steel mixing bowl no matter how much cream I'm whipping). Use a hand whisk or electric mixer and whisk the cream. If you're doing this by hand it will take about 4 minutes for stiff peaks. Tap the whisk against your forearm to empty the whisk, not against the bowl. Store the whipped cream in the fridge after whisking to keep it cold and airy.
Tried this recipe?Let us know how it was!