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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: Learn How to Make Whipped Cream with a Mason Jar, and you’ll always be just a few minutes away from luscious whipped topping! No need to haul out the stand mixer or hand mixer and bowl or whisk until your arm is sore—my foolproof method for how to make whipped cream without a mixer is quick and fun!
- Whipped cream when you want it: Pour the ingredients into a lidded jar, shake for a few minutes, and, boom—perfectly light and fluffy whipped cream!
- Budget-friendly: Homemade whipped cream costs about 25% less per serving than canned.
- Low-tech ease: A no-fuss, no-mess (not balloon whisk or beaters to wash!), one-ingredient recipe with optional sugar and vanilla. No special kitchen equipment needed.
- Fresh, wholesome cream! With its pure, clean flavor and billowy texture, freshly made whipped cream is much better than canned.
- Perfect for kids: Everyone can take turns shaking the jar!
- Kitchen magic at its finest: It’s amazing how a quick, easy technique transforms simple ingredients into an exceptional end result.
The other night, I was heading to dinner at a friend’s house just down the road, bringing dessert. I wanted fresh whipped cream but didn’t want the hassle of extra dishes. So, I poured the cream into a jar, screwed on the lid, and hopped in the car. The whole way there—just four minutes—I shook the jar nonstop. By the time we arrived, the cream was perfectly whipped and ready to serve. No mess, no fancy whisk attachments—just a jar, three ingredients, and a little shaking for flawless whipped cream every time!
If you know me, you know I believe any dessert is made better with a dollop of whipped cream. In fact, half the reason I want dessert is for the cloud of rich, silky cream on top! Whether spooned over an ice cream sundae, perfectly on the top of a pie, or piled next to a warm scoop of cobbler, whipped cream is the finishing touch that makes a dessert truly special. This recipe keeps things simple but there’s plenty of room to play with flavors. Americans love whipped cream sweetened with confectioners’ sugar, Italians often add a splash of liquor, and in France, vanilla extract is the go-to. Growing up in Ireland, I enjoyed it the simplest way: plain, unsweetened, and piled high on my Mum’s Irish Apple Cake, Banoffee Pie, and my Irish Bread and Butter Pudding. To this day, that’s still my favorite way to enjoy it!
One of my goals is to share easy, budget-friendly, creative ways for you to make your favorite kitchen staples and treats. I know that when you learn how to make whipped cream without a mixer, you’ll feel inspired and will also love How to Make Homemade Butter, How to Make Cream Cheese, Easy Puff Pastry Recipe, How to Make Yogurt, and Homemade Marshmallows.
IMPORTANT NOTE: This recipe was improved and updated on 3/20/2025, to include NEW step-by-step photography, storage instructions, ways to use homemade whipped cream, flavor variations, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Making Whipped Cream Without a Mixer?
- Tools You Need
- Key Ingredients and Why
- How to Make Whipped Cream Without a Mixer
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Ways to Use Mason Jar Homemade Whipped Cream
- FAQs
- More Whipped Cream Recipes
What is Making Whipped Cream Without a Mixer?
- How to Make Whipped Cream With a Mason Jar is what I like to call “Emergency Whipped Cream”—a way to get luscious, billowy topping in minutes! Shaking the cream in the lidded jar adds air (just like whipping in a stand mixer or with a whisk does). You’ll see a little foam, and then the cream starts to get frothy, and the air bubbles get trapped. As you continue to shake, the fat in the cream surrounds the bubbles, making a structure that becomes more stable, creating fluffy whipped cream.
- A Mason jar (a glass canning jar) is perfect here because it’s made of sturdy glass (which retains the cold better than plastic) and is leakproof. These genius jars were invented for canning and preserving food in 1858 by John Landis Mason. If you don’t have any Mason jars, I urge you to buy some—these low-cost kitchen workhouses for fridge, freezer, or pantry storage. I use them in countless ways, including for Classic Strawberry Jam, S’More Pie Jars, and Healthy Overnight Oats, and for my sourdough starter.
- The first record of using whipped cream was in Italy in the 1500s, where it was known as neve di latte (“milk snow”). Cooks were instructed to beat cream with a willow branch until billowy. Over the centuries, whipped cream became a favorite topping on fruit, cakes, and pies, and electric mixers made it a snap to make. But the old ways still work so well; sometimes, they’re even easier!
Tools You Need
Key Ingredients and Why
Heavy cream
- It’s crucial to use heavy whipping cream (fresh cream from a cow) with at least 36% fat. This is also known as double cream.
- The high-fat content gives the cream the ability to trap and hold the air bubbles, which creates whipped cream’s signature fluffy texture.
- Heavy cream’s high fat content gives it rich mouthfeel.
Powdered sugar
- Powdered sugar (also known as confectioners’ sugar and icing sugar) is a combination of granulated sugar and cornstarch. It sweetens the whipped cream.
- Powdered sugar works well here because it dissolves into the cream, whereas granulated sugar might make the whipped cream grainy.
- Additionally, the cornstarch helps stabilize the whipped cream and keep it from deflating.
- You can use a little more or less powdered sugar according to taste or leave it out if you prefer unsweetened whipped cream.
- It’s easy to make your own powdered sugar—here’s how!
- Substitute: You can also use coconut sugar, maple syrup, honey, agave, allulose sugar, or other sweeteners from my sugar substitutes chart.
Vanilla extract
- Vanilla extract adds warm flavor with a lovely floral note.
- Additionally, the vanilla enhances the whipped cream’s sweetness.
- Make your own vanilla extract!
- Substitute: You can omit the vanilla or use an equal amount of maple extract or 1/4 teaspoon (you need less because they’re stronger) of almond, mint, or lemon extract.
How to Make Whipped Cream Without a Mixer
- Prepare: Put all of the ingredients into the jar and tightly seal the lid.
- Get shaking: Shake the jar for about three minutes or until you can’t hear the liquid cream. Check and see if it’s thickened enough for more; if not, shake some more.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Chill for success: Cold ingredients are key! Use heavy cream straight from the fridge and chill your Mason jar for at least 30 minutes before whipping.
- Use the right cream: Choose cold heavy cream with at least 36% fat—this ensures a thick, stable, and luscious whipped cream.
- Shake until silent: Keep shaking until you no longer hear the liquid sloshing—this means the cream is perfectly whipped and ready to serve.
- Re-fluff if needed: If your whipped cream softens after a few hours, a quick whisk will bring it back to life.
- Scale it up: Need more batches? Use a 32-ounce (480ml) Mason jar and double the heavy cream and other ingredients.
- Grown-up twist: Swap the vanilla extract for 1 tablespoon of Amaretto, Irish Cream, or Grand Marnier for a flavorful adult version.
- Party-perfect prep: Bringing dessert to a gathering? Prep the whipped cream mixture in your jar at home and shake it fresh after dinner—your host will love the fun and the flavor!
Storage Instructions
- Store when whipped cream in the fridge for up to three days.
Ways to Use Mason Jar Homemade Whipped Cream
- On pies and cobblers: Irish Whiskey Butterscotch Pie, Pecan Pie, Banana Cream Pie, Easy Key Lime Pie, Pumpkin Pie
- With cakes: Stovetop Chocolate Cake, Angel Food Cake, Whiskey Cake with Whiskey Caramel, Italian Ricotta Cake with Plums
- On ice cream: Chocolate Ice Cream, Strawberry Ice Cream, Funfetti Ice Cream, Butter Pecan Ice Cream Cake
- With cobblers: Best-Ever Peach Cobbler, Strawberry Cream Cheese Cobbler, Ultimate Chocolate Cobbler
- On drinks: Strawberry Frappucino, Creamy Classic Chocolate Malt, Homemade Starbucks Pumpkin Spice Latte, Frozen Hot Chocolate.
- At brunch: Buttermilk Waffles, Chocolate Pancakes, Macerated Fruit, Strawberry Shortcake
Flavor Variations
Get creative!
- Stir in sifted cocoa powder, citrus zest, or extracts like vanilla extract, maple extract, almond extract, mint extract, or lemon extract (use just ¼ teaspoon for stronger extracts).
- You can also mix in ½ teaspoon of cinnamon, mixed spice, or pumpkin spice.
FAQs
My cream doesn’t seem to be thickening quickly. What’s wrong?
- Make sure your cream and the jar are very cold. The Mason jar must chill in the fridge for at least a half-hour before making the whipped cream.
- Only fill the jar halfway.
How can I keep my whipped cream from deflating?
- Use powdered sugar, which contains cornstarch, to help stabilize the whipped cream and keep it billowy.
- Store the whipped cream in the refrigerator to keep it fluffy. If it starts to sag while at room temperature, put the jar back in the fridge to chill, and then shake it up again.
Why did my whipped cream get grainy?
- It sounds like you shook it for too long.
- Remember, when making this Mason Jar Whipped Cream recipe, you want lightly whipped, soft peaks. If you over-shake the cream, you’ll end up with butter!
More Whipped Cream Recipes
- Guide for the Perfect Whipped Cream
- Whipped Topping from Milk Powder
- How to Make Whipped Cream Without Heavy Cream
- How to Make Stabilized Whipped Cream
- Crème Fraiche Whipped Cream
IMPORTANT NOTE: This recipe was improved and updated on 3/20/2025, to include NEW step-by-step photography, storage instructions, ways to use homemade whipped cream, flavor variations, answers to the most frequently asked questions, and Pr Chef Tips.
More "How-To" Recipes
Watch The Recipe Video!
Whip Cream Without a Mixer (by Hand)
Ingredients
- 1 cup (8 fl oz/240 ml) heavy whipping cream
- 2 teaspoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Put all of the ingredients into the jar and tightly seal the lid
- Shake the jar for about 3 minutes, or until you can't hear the liquid cream anymore. Check if it's thickened enough for you and if not shake some more.
- Serve on top of desserts or drinks. Store in the fridge for up to 3 days.
I don’t have photos of this but I taught my 3 grandchildren to make butter using a jar and cream. When we got to the point where the cream was not sloshing around in the jars, I showed them that we had whipped cream. We did proceed to make butter. Then we saved the buttermilk to make mini chocolate cakes!!
Can you freeze whipping cream?
I love making butter in a mason jar. When my son was a baby, my neighbor had a jersey cow and would bring us a gallon of fresh milk every week. I would skim off most of the cream on top and make butter. My son would take the fresh milk in his bottle. He was sooo fat from drinking that rich milk! That was 32 years ago????
Hi Gemma can I use double cream in making your ice-cream recipe cause I can’t get any at the moment in the shops. X
Found your site in my mobile phone feed about your 2 ingredient ice cream w/out a machine it’s awesome. Thanks for your exuberant spirit.
Hi Gemma,
In our families, grandmothers used to make fresh butter every day in these jars. By just shaking it.
:D.
– Shruthi
You’re wonderful, thanks for doing what you do!
Hi Gemma, this is a great idea as I often whip cream then pop into a jar so I’ve saved on the dishes!
I did want to ask though, I whipped cream with sugar and vanilla the other day and took it too far and it turned to sweet butter, is there anything that I could do with this mix should I do it again?
This worked exactly as written, thanks!
Everyone loved!
Thank you so very much !
Gemma, with your home made condensed milk, do you think it would work using monkfruit or stevia instead? Tks 🙂