Yogurt Whipped Cream

Sweet and tangy, fluffy and light, this outrageously delicious yogurt whipped cream is a total game-changer!

Total Time 5 minutes

Servings servings

Calories 62kcal

Author Shinee

Ingredients

1 cup (240ml) cold heavy whipping cream Note 1
2-3 tablespoons sugar Note 2
1/2 cup (80g) Greek yogurt Note 3
1 teaspoon pure vanilla extract

Instructions

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.)

Notes

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.

Nutrition