How to Make Whipped Cream in a Mason jar

Chill both mason lid and jar at freezer for 10-15 minutes, add 1 cup of heavy cream, 1 T sugar, tight the lid and whip it, shake for 5-6 minutes vigorously, listen and hear the ready sign, don’t over shake or it’ll turn into butter.

Finally I get my own Cocktail Shaker, I’m not fond of cocktail, don’t get me wrong.

Years ago, I want to buy one, because I want a cup, a stainless steel cup, inside out and from top to the bottom, the cocktail shaker has the perfect match, but I feel wired to have this as a reason to buy one.

So why do I have it now, it’s for the whipped cream making, instead of the Mason jar, I think this should be the better one to make whipped cream.

And I did try the whipped cream making, not quite succeed, I think the main reason should be because that I don’t really have the kind of strength and interest to vigorously shake them for at least 5-6 minutes, my shoulders are sour from last night of shaking.

Next try, I’ll use the handheld blender instead of using my own shoulders and arms that is really tiring and boring.