Greek Yogurt Whipped Cream

Ingredients

• 300 ml (1 1/4 cups)heavy cream or heavy whipping cream
• 180 g (3/4 cup)Greek yoghurt
• 1 teaspoonvanilla extract
• 80 g (2/3 cup)icing sugar

Instructions

1. 1

   Smooth the yoghurt

   Whisk the Greek yoghurt until smooth, then set it aside.

2. 2

   Whip the cream

   Beat the heavy cream with a whisk or an electric mixer fitted with the whisk attachment, using medium-high speed.

3. 3

   Add the sugar

   Gradually mix in the icing sugar. Keep beating until stiff peaks form.

4. 4

   Fold in yoghurt

   Add the yoghurt and vanilla extract, then mix briefly until combined. Take care not to overmix.

5. 5

   Serve or chill

   Serve straight away, or refrigerate for 6–8 hours so the mixture can set a little more.

What is Greek yoghurt whipped cream?

It is a variation on classic whipped cream, with Greek yoghurt mixed in for a gentle tang and a silkier, more substantial texture. This version is flavoured with vanilla and sweetened with icing sugar.

The method keeps the familiar whipped-cream base and adds yoghurt at the end. It works well as a topping for cake or alongside fresh fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 5g protein, 19g carbs, 22g fat.

The cream contributes most of the fat, while the icing sugar supplies much of the carbohydrate; the Greek yoghurt adds protein as well as some carbohydrate and fat. Pair a portion with fresh fruit for a simple plate with a fresh, fruity contrast.

Choose the right ingredients

Cream: Use heavy cream or heavy whipping cream, as specified in the recipe. Cold cream is easier to whip to stiff peaks.

Yoghurt: Greek yoghurt brings tang and body. Whisk it smooth before adding so it blends evenly into the cream.

Sugar and vanilla: Icing sugar dissolves readily, while vanilla adds flavour without needing any extra preparation.

Watch the peaks

Stiff peaks: Beat the cream and sugar until a lifted whisk leaves peaks that hold their shape. Check frequently as the cream nears this stage.

Gentle mixing: Add the yoghurt and vanilla only after whipping the cream. Mix just until combined to preserve the airy texture.

Why the order matters

Whisking the yoghurt separately removes lumps before it meets the whipped cream. Starting with the cream also gives it a chance to build structure before the denser yoghurt is added.

The recipe is quick to prepare, but the optional 6–8 hours of chilling gives it more time to set. Serve it straight away if you prefer a softer consistency.

Serving ideas

Fruit: Serve a dollop with berries, sliced peaches or other fresh fruit for a simple dessert.

Cake: Use it as a topping for cake, adding it shortly before serving if you want to keep its whipped texture.

Puddings: It can also accompany a fruit crumble or a bowl of stewed fruit; let the dessert cool first so the cream holds its shape.

Texture and chilling

The finished mixture should be fluffy and smooth, with no visible streaks of yoghurt. If it looks grainy or starts to lose its shape, stop mixing rather than continuing to beat it.

Chilling is optional: the recipe says to refrigerate it for 6–8 hours for a firmer set. Keep it covered while it chills.

Recipe notes & tips

• Chill the cream before whipping for an easier route to stiff peaks.
• Whisk the yoghurt separately until completely smooth.
• Add the icing sugar gradually to help it mix in evenly.
• Slow down and check the cream often as it thickens.
• Mix the yoghurt and vanilla in only until no streaks remain.
• Cover the mixture if you refrigerate it for the suggested 6–8 hours.

Variations

• Citrus: Add finely grated lemon zest for a bright, fragrant finish.
• Almond: Replace the vanilla with a small amount of almond extract for a different flavour.
• Berry: Serve with fresh berries for a fruity pairing.
• Spiced: Add a little ground cinnamon to the icing sugar before mixing it in.
• Less sweet: Reduce the icing sugar to suit your taste, then mix it in gradually.

Common mistakes to avoid

• Lumpy yoghurt: Whisk it smooth on its own before adding it to the cream.
• Soft peaks: Keep beating the cream and sugar until the peaks hold their shape.
• Overwhipping: Check frequently near the end and stop as soon as stiff peaks form.
• Overmixing after adding yoghurt: Mix only until combined to help keep the cream airy.
• Uncovered chilling: Cover the bowl before refrigerating to protect the cream.

How to store

Cover and refrigerate the whipped cream, including during the suggested 6–8-hour setting time. For the best texture, serve it chilled; if it softens in storage, briefly whisk by hand before serving.

Frequently asked questions