When traveling in the summer, fruit is my go-to dessert. It's easy and, regardless of where you are, there's bound to be something delicious in season, whether it's strawberries, cherries or stone fruit. Baking on the road proves to be challenging for many reasons, and anything too terribly ambitious just seems like too much effort. So to dress up fruit this season, how about whipped cream that doesn't require beaters or bowls?
Tracy Benjamin of the popular blog Shutterbean writes about a whipped cream that you make by simply using a Ball jar (or other glass jar with a lid). I recently read about the same approach in the food issue of Martha Stewart Living and had one of those 'why didn't I think of that?' moments.
The gist of the approach is that you fill a jar about 1/2 of the way full with heavy cream (and a little sugar or vanilla if you'd like) and shake, shake, shake. Tracy said it took about 3 minutes, so while the bonus is very few dishes, it will be a bit of an arm workout.
At home, truthfully, I'd likely tackle it with hand beaters. But when traveling this summer to spots with ill-equipped kitchens (or even to hotel rooms), this will be my go-to way to dress up seasonal fruit.
Have you ever made whipped cream in a jar?
→ Get the Recipe: Blueberry Pudding Cake with Whipped Cream (from a jar) at Shutterbean