- 1 cup heavy cream (or whipping cream), icy cold
- 2 Tablespoons powdered sugar (or granulated sugar)
- 1 tsp vanilla extract
Measure ingredients into a quart jar.
Screw on the lid, and shake vigorously. You’ll know you whipped cream is done, when the sound of the liquidy cream sloshing back and forth is replaced with the sound of a much heavier substance moving back and forth (or no sound at all).
If you use cold cream, and shake vigorously, this should take five minutes or less. Just don’t shake too long, or you’ll end up with butter!
Use this method to make whipped cream when you’re camping or traveling.