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