Make It Or Buy It? Whipped Cream

Do a taste test with the canned stuff, and you might be surprised at how much of a difference you notice!

Course topping
Total Time 6 minutes
Servings 4
Author Rachel Singer


  • 1/2 cup heavy cream
  • 1/4 tsp ground cinnamon
  • 1/4 tsp vanilla


  1. Pour cream in a pint jar, then add cinnamon and vanilla.
  2. Screw lid on tightly and shake vigorously for a few minutes until you have whipped cream -- but stop before you have butter. ;)
  3. Best consumed immediately (although it will keep in the refrigerator a couple of days, it will lose some of its airiness), so make small batches at a time.

Recipe Notes

Homemade whipped cream is not in itself particularly sweet, so if you are looking for something more similar to (but still better than!) the canned whipped cream taste, you will want to add a little sweetener of your choice before shaking.