Informational Articles

How to Make Whipped Cream with a Mason Jar

You don't need any special equipment to make whipped cream — in fact, all you need is a jar, a few minutes, and your own muscles!

Hi Bold Bakers!

If you know me, you know there is nothing I think can’t be improved by a little dollop of whipped cream. In fact, a lot of the times half the reason I want dessert is because of the light rich cream on top. Whether it be spooned on an ice cream sundae, perfectly piped on the top of a pie, or piled high next to a scoop of cobbler, dessert just isn’t dessert without the whipped cream on top.

In different cultures cream is flavored with different things — Americans love it to be sweetened with icing sugar, in Italy, they flavor it with liquor, in France some vanilla extract, but my personal favorite is actually straight-up plain whipped cream as this is always how I had it growing up in Ireland.

A jar of whipped cream made without a mixer or whisk.

So, since we can pretty much all agree that whipped cream is a must, we probably all have our go-to way of making it. While it’s just one ingredient and requires no real “recipe,” it does require either some serious arm strength or some kind of electric or stand mixer. Well, what if you don’t have either? There is still a way to get that perfect light and fluffy cream and it does not involve any special arm strength or new kitchen equipment.

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“Emergency Whipped Cream” or Making Whipped Cream With A Mason Jar

All you need is a mason jar. Yep, that’s it! You can make whipped cream without a mixer OR whisk. Here’s how you do it:

  • Fill your mason jar about halfway full with cold heavy whipping cream (or double cream).
  • Close the lid tight and go to town. Shake, shake, shake then shake some more.
  • After just about 2-3 minutes you won’t believe how soft and billowy the texture of your cream is.

This is so much easier than using a hand-held whisk and allows you to get away with not buying a mixer. Not to mention, it’s fun!

A spoonfull of whipped cream, or emergency whipped cream, after shaking it in a jar.

Two Important Tips

There are two very important things to remember before whipping cream: it has to be cold, and it needs the right amount of fat content — so use Heavy Whipping Cream here in the States. It’s also known as Double Cream in Britain. Point is, it has to have more than 36% butterfat content to work really well or you’ll be at it for quite some time. As for it being cold, make sure your cream has spent plenty of time in the fridge… but also the jar, too, for at least a half-hour.

A closeup of whipped cream from a jar, using my method on how to make whipped cream without a mixer or whisk.

Check out the quick instructional video I’ve recorded below so you can see exactly how to make whipped cream without a mixer!

Did you like this baking tip? I have lots more short videos just like this one that will help you get baking confidently in the kitchen. Get more Bold Baking Basics.

Recipes Perfect with Whipped Cream

Find more recipes and methods in my Bigger Bolder Baking Cookbook!

Watch The Recipe Video!

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Leanne Long
5 months ago

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!!

Denise
5 months ago

Can you freeze whipping cream?

Tracey Pepper
2 months 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

5 months ago

Hi Gemma,
In our families, grandmothers used to make fresh butter every day in these jars. By just shaking it.
:D.
– Shruthi

A Andriya
9 days ago

I have doubt. To make whipped cream, can we use something else instead of heavy whipping cream? Because we don’t get them here…..

Nashiza
2 months ago

Hi Gemma,
I was collecting cream from milk for over a week and then i tried whipping it using hand blender today and they only curdled..i added sugar and blended too.. later they tasted a little like butter.. i went on to add milk and a little water and i boiled it. Now it tastes sweet and confusing.. can you please suggest what can i use this in? Can i use it in cakes?

Sumana
Sumana
3 months ago

I love ur microwave recipes…simple n easy.
Will b very grateful if u share some frosting techniques n recepies.

Kristin
Kristin
3 months ago

You’re wonderful, thanks for doing what you do!

Woneyb56desserts
4 months ago

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.

Sydney
Sydney
4 months ago

Hi- does it need to be a glass jar or can you use a plastic container?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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