It’s loads of fun to whip up heavy cream using this hack…and there’s no gadgets to wash when you’re done. Whipped cream dreams, here we come.
Gone are the days of getting out your beaters or Kitchen Aid to make whipped cream. Introducing the oldest kitchen staple in the book: the Mason jar.
Apparently, this method has been around for years, as my very European sister-in-law recently shared with me that this was her childhood shalosh seudos activity. They’d whip up the heavy cream that would be served with fresh berries. The jar got passed around and around, until everyone got a good arm workout and the whipped cream was ready.
So, how exactly is this done? So simple. Pour some cold (we did ½ cup) heavy cream in a large mason jar (you want to pick a large one so the heavy cream has room to ‘bounce’ about).
Add a tablespoon of sugar…
… and SHAKE. Keep going at it…
Use all your energy…keep going…
Only stop when you feel the cream become dense. It’ll stop splashing around.
You will be surprised how quick this will happen! 
This hack is perfect for whipping up cream on Yom Tov since we all know that real heavy cream doesn’t sit well. 
It’s best fresh, otherwise it starts weeping. But please ask your own local rabbi for guidance if it is permissible to do so on Shabbos/Yom Tov.
Oh no this is a dangerous post… ????
Of course ask your lor but you can’t use this method on Shabb according to all opinions. It’s an amazing method for Yom tov!!
It is definitely not forbidden “according to all opinions”
Sefer Reshumei Ahron Vol. II, Siman 321:3 brings down from R’ Moshe Feinstein that creating whipped cream from an aerosol can is permissible on Shabbos. So ask you LOR
will this work with whipped cream too?
What happened to shaking heavy cream and it becomes butter?
If you continue to shake the whip cream it turns into butter.
Can this only be done in a glass jar? A plastic container won’t work?
I never tried it but apparently if you add two little magnet balls it will go even faster.
Can you explain? What are magnet balls? Thanks!
Without Magnet Balls:
When you shake the mason jar, the heavy cream sloshes around, and the movement helps to incorporate air into the cream, slowly turning it from liquid to whipped cream.
With Magnet Balls:
The magnet balls move rapidly within the cream, creating additional turbulence. This increased agitation helps to break down the fat molecules in the cream more quickly and thoroughly, allowing air to be incorporated more efficiently.