I've heard about this DIY whipped cream hack a ton of times. Like so many other Pinterest-inspired activities, I didn't think it would actually work.
And yet, here I am holding a mason jar and dining on blueberries with my DIY whipped cream. Go figure.
DIY Whipped Cream (and other Holiday Tricks)
- 1 cup cold Lucerne Heavy Whipping Cream
- 2 Tbs pure maple syrup
- 2 tsp vanilla extract
- Mason jar with lid cooled in freezer for 15 minutes
- Add Lucerne Heavy Whipping Cream to mason jar, then cap and shake vigorously for 3 minutes.
- Uncap, add maple syrup and vanilla extract.
- Recap and shake for another 3 minutes.
We're working with Lucerne, which is sold at VONS, Safeway and Albertsons stores. Our DIY whipped cream idea was inspired by their Executive Chef Jeff Anderson's Maple Vanilla Whipped Cream recipe.
I love that Chef Jeff's recipe didn't include any artificial sugar! Just plain old heavy whipping cream, maple syrup and some flavoring. Lucerne has been my go-to whipping cream ever since I learned that whipped cream doesn't only come in a can. A glorious day that changed the course of my life forever.
On the small island where I grew up, the only grocery store was a Safeway and they carried Lucerne dairy. To me, it feels like home.
The family and I are staying in a hotel in Wyoming this week, so I didn't have all my usual fancy cooking equipment on-hand when I had a sudden craving for something sweet.
Improvisation for the win! I remembered this DIY whipped cream hack and was able to use one of Lucerne's convenient small containers – just the right amount for this DIY whipped cream recipe – to whip myself up a special treat.
Get it? I whipped it up!
You guys, I am hilarious.
[clickToTweet tweet=”DIY whipped cream made in a mason jar (with no processed sugar!).” quote=”DIY whipped cream made in a mason jar (with no processed sugar!).”]
I enlisted the help of the boys for this activity. Since it just requires a bunch of vigorous shaking, this was the perfect excuse for them to jump around on our hotel beds! I was a little stressed about how I would know when it was done, but I just kept checking the DIY whipped cream until it was the right consistency. The mixture eventually made sort of a “whomp-whomp” sound instead of a “whoosh-whoosh.” If you get to the “thump-thump” stage, you've probably gone too far and have headed into butter territory.
Although really, there's nothing wrong with some homemade maple butter!
Dang it, now I'm hungry again.
The best part about this DIY whipped cream is that it didn't quickly deflate like so many whipped cream recipes I've seen. The boys and I have been sneaking little spoonfuls of it for days, and it's still going strong!
Chef Jeff shared a ton of other helpful tips and recipes for the holidays with me, including this set-it-and-forget-it crockpot french toast made with eggnog. Now I know what we're having for Christmas breakfast, complete with a bit of DIY whipped cream! He also suggests gifting tasty treats with a homemade touch, such as these peppermint cake cookies or caramel and sea salt truffles. And to make any holiday party go more smoothly, prep ahead by making these pumpkin empanadas that go straight from the freezer to the oven, or mix up a simple spread like roasted garlic rosemary butter (I like to pair these fancy touches with store-bought rolls and appetizer platters…it saves me a ton of time and everyone is still thoroughly impressed).
What kitchen hacks do you employ for the holidays? Is DIY whipped cream making it onto your menu this season?