CSA Recipe #5 – Strawberries and Cream

Strawberries are good enough on their own, but I was looking for a little something extra. Luckily, I had some whipping cream in my fridge (for another recipe that I had to put on hold because my fridge was super full of vegetables).

I looked up some websites about making whipped cream in a jar (my hand-mixer is super dead), and I found one that seemed legit so I went for it.

At first I used a small salsa jar (about 485ml), but after shaking for 2 minutes I noticed that the cream hadn’t solidified much but it was getting bigger.  I was worried that it wouldn’t have room to “grow” so I switched to a larger salsa jar (800ml approx).

A minute or so shaking that jar and I finally got something resembling cream!  And a really tired arm!

Whipped Cream

  • 1 cup whipping cream (cold)
  • 1/2 tsp vanilla extract
  • 2 pinches of white sugar

Put all ingredients in a jar (preferably something around 800ml) and shake like crazy.

I chilled my first (small) jar in the fridge just in case, even though the website said that it wasn’t necessary. When I switched to the large jar I didn’t have time to chill it and it seemed to work fine, so I’m guessing that as long as your cream is cold you’ll be fine.

Cut up some strawberries, add them to the cream, and nom nom nom.

End Result: It wasn’t sweet enough for my tastes, so I’ll add more sugar next time (maybe 1/2 tsp or 1 tsp, or maybe icing sugar instead of granulated… hmm). It also wasn’t quite thick enough, but my arm was super tired. Starting with a larger jar should fix that problem.

The leftover cream went in the fridge & had started to lose its shape by the next day. I can only assume that more shaking will bring back its shape.