Fill a jar with a lid about halfway with heavy cream (and, if you have it, a little sugar and vanilla) and shake for about three minutes or until it’s the consistency you want.

This is a great idea, I’ve often been at a friends place wanting to whip cream for a pavlova and find they don’t have any beaters, plus this is a great arm workout and less dishes!

Tip: Let the cream sit out for about 30 minutes to warm up before you start, the whipping happens a lot quicker than if you use cold cream.