How to Make Whipped Cream in a Mason Jar

Ah, whipped cream. The perfect fluffy, pillowy topping for almost every dessert. Homemade whipped cream is pretty easy to make--just combine heavy whipping cream, sugar, and even a little vanilla, and whip until it’s the right consistency. Store bought whipped cream, which often leaves a greasy aftertaste thanks to hydrogenated oils, doesn’t even compare.

You can whisk cream by hand for about five minutes, or use an electric mixer to create perfectly whipped cream. But did you know that you can also make it using only a mason jar? Just add the ingredients into the mason jar, refrigerate until you’re ready to serve, shake it up for a few minutes, voila!

Mason jar whipped cream is perfect for times you’re without kitchen equipment, or when your kids want to help out in the kitchen. There’s no chance of little fingers touching a moving beater or spills from overzealous mixing. Kids will be excited to see how the cream changes from a liquid into tasty solid, and if they work off some extra energy in the process…there’s nothing wrong with that.

Enjoy this whipped cream by adding strawberries, raspberries, and blueberries in the jar for a one-dish, delicious dessert! Or use a wide-mouth mason jar for easy scraping onto a steaming mug of hot chocolate.


  • 1 cup heavy cream or heavy whipping cream
  • 1-2 tbsp sugar (adjust for your sweet tooth)
  • 1 tsp vanilla extract
  • 1 clean 1-pint Mason jar with lid


  1. Place a pint size Mason jar in the freezer for 10-15 minutes with the lid on before beginning recipe.
  2. Remove jar from freezer and unscrew the lid. Add 1 cup heavy cream, 1-2 Tbsp sugar (depending on how sweet you like your whipped cream) and 1 tsp vanilla bean paste or vanilla extract.
  3. Screw lid on tightly and begin shaking. Shake vigorously for 5-6 minutes. When cream is almost ready, you'll notice a difference in the sound (it will no longer swoosh) and the cream will coat the sides of the jar. Take a peek. If cream is not thick enough, shake a little longer, but be careful at this point as a lovely, fluffy whipped cream can quickly turn to lovely, fluffy butter! You want a creamy consistency that will form soft peaks when stirred with a spoon.

Recipe and picture from