You're better than a can of Reddi-wip, which is why you should always make fresh whipped cream at home. It's extremely easy to make, won't have all those nasty preservatives, is thicker and creamier in consistency (like cream should be), and tastes much richer.
While homemade whipped cream isn't difficult to make using a whisk or electric mixer, you can make it even easier with the help of a mason jar. You'll not only cut down on dishes, but it'll only take you 60 seconds to make fresh whipped topping for desserts.
Start by making sure both your jar and heavy cream are cold, then fill the jar halfway full with the cream. If you are using a standard sized 16 oz. mason jar, you will need 1 cup of heavy cream.
Next, add a small amount of granulated sugar and vanilla extract; for every 1 cup of heavy cream, you should add about 1 Tbsp. sugar and 1 tsp. vanilla extract.
Screw the lid on the mason jar tightly, then shake the jar vigorously. After only 1 minute, the liquid cream will thicken into light and fluffy whipped cream.
Note: If you leave out the sugar and vanilla extract and just shake up the heavy whipping cream for about 5 times longer, you can make homemade butter—a great trick to know for those times when you've run out of butter for a recipe.
This is a quick and easy way to make a whipped topping for any dessert. For example, I like to make whipped cream in a jar to dip my strawberries into. It also tastes delicious on a slice of cake or a scoop of ice cream. Just shake, shake, shake, and enjoy—and refrigerate the jar if there's any whipped cream left. Just make sure to eat it within 2-3 days!
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