Yogurt Whipped Cream
Servings: 16 servings
Sweet and tangy, fluffy and light, this outrageously delicious yogurt whipped cream is a total game-changer!
- 1 cup (240ml) cold heavy whipping cream Note 1
- 2-3 tablespoons sugar Note 2
- 1/2 cup (80gr) Greek yogurt Note 3
- 1 teaspoon pure vanilla extract
In a mixing bowl with whisk attachment, whip heavy cream with sugar on medium high speed until soft peaks form, about 3 minutes.
Add yogurt and vanilla extract and whisk until smooth and hard peaks form. (TIP: Don't walk away from the mixer, as it's easy to overwhip the whipped cream, which it'll turn grainy and separated.)
Yields: 2.5 cups
Note 1a: Choose heavy cream or heavy whipping cream over whipping cream. (Read the post above for the difference.)
Note 1b: Make sure to use cold heavy whipping cream straight from the fridge.
Note 2: You can use either powdered sugar or granulated sugar. I typically use granulated sugar, but I recommend fine granulated sugar or caster sugar, as it dissolves quicker.
Note 3: Make sure to use Greek yogurt, as it's nice and thick. Regular yogurt will make the whipped cream runny.
Serving: 3tablespoons | Calories: 62kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 8mg | Potassium: 20mg | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 17mg