This is a great recipe to make with kids. They can all get in on the shaking exercise, get rid of some excess energy and will be thrilled when they see (and taste) the results of their labor.  It won’t make the stiff whipped cream you want to decorate a cake, but is great over berries or ice cream (or both).

Ingredients:

• 1 cup heavy cream
• 1-2 Tbsp sugar
• 1 tsp vanilla bean paste or vanilla extract
• 1 clean 1-pint Mason jar with lid

Directions:

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.
3. 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.
4. Screw lid on tightly.
5. Begin shaking.
6. 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.

Serves:   12

Source:  Kitchen Counter
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