How to Make Whipped Cream Without a Mixer

Want to impress people at a dinner party? Pull out a Mason jar and some heavy cream. My mom taught me when I was a child that these are the only two items you need to make whipped cream, but I never anticipated their power to wow a crowd until I was tasked with bringing dessert to two potlucks this fall.

Since I was pressed for time, I didn’t bother making whipped cream before heading to either event. Instead, I brought heavy whipping cream and a large Mason jar, texted the host to confirm they had sugar, and hopped on the subway with my dessert and supplies. When the meal was over and I took out my jar, shaking it to produce fresh whipped cream for spooning on top of slices of pie or cake, I didn’t think much of it — but everyone else did.

I was inundated with oohs, aahs, and questions like “How did you learn to do that?” and “Is that really how you make whipped cream?” each time I showed off my last-minute strategy.

When I witnessed the reactions of my impressed friends, I remembered how magical it is to watch a liquid transform into a delicious treat that will hold its shape. This magic is rooted in science: When whipping cream, whether you’re using a mixer or a Mason jar, you’re incorporating air into the liquid. The fat in heavy cream works to stabilize the air bubbles in the liquid so it can hold its shape and become whipped cream.

For anyone who isn’t heading to a dinner party or holiday gathering, this trick is still incredibly handy. Here’s how to pull it off.

Gather your ingredients

Making whipped cream without a mixer requires two things: cold heavy cream and a jar. Although I personally prefer unsweetened whipped cream to offset the sweetness of my cakes and pies, many people like to add sugar — powdered sugar is best to avoid graininess, but I’ve used granulated in a pinch, and it was fine. Start with very small amounts (one tablespoon of sugar for one cup of cream) to let the whipped cream’s natural richness shine through. You can also add a dash of vanilla extract.

Put them in a jar

Add the cream, sugar (if using), and vanilla (if using) to a large jar with a lid that can maintain a tight, secure seal. Most importantly, the jar needs to be big enough, because the cream is going to double in size as it whips up — so if you want one cup of whipped cream, use a half cup of heavy cream. I recommend leaving two thirds of the space inside the jar empty to be safe. If you don’t have a large enough jar, I’ve also tried this trick in a Tupperware container with a snap-to-seal lid. Any container with sufficient room and a leak-proof lid will work.

Shake it up

Shake your jar up and down at a rapid pace. Switch between hands if your arms get tired, or pass the jar around the room to let other people take turns participating. Depending on how much cream is in the jar, it may take roughly three to six minutes for it to form firm peaks. 

The greatest danger here is over-whipping, which would turn your cream into butter, so it’s best to start checking the cream every minute after you’ve reached the three minute mark. (Check the cream by opening the lid. The appearance from the exterior can be deceiving, and it might seem like it’s still too thin, even though it’s fully whipped.) Once your whipped cream has reached the desired consistency, you’re set! And, if you have any whipped cream left over, it’s already in your storage container.

I love watching how excited people get when they learn that whipped cream can be created so easily. Best of all, this trick gets everyone involved. A dinner party always benefits from an activity or conversation that includes all your guests, and this will accomplish just that — all thanks to whipped cream.