This homemade whipped cream topping with a secret ingredient is sweet and tangy, fluffy and light, and outrageously delicious! It’s a game-changer!
Table of Contents
Why you’ll love this whipped cream:
Meet your new favorite topping for pies, cakes, crepes and pancakes!! You just have to trust me on this one and give it a try despite how weird it may sound at first.
I feel silly gushing over a simple whipped cream. But let me tell you, this isn’t just a regular homemade whipped cream! We all know homemade whipped cream is better than store-bought stuff.
But you need to try this yogurt whipped cream asap!! That’s right, yogurt is the secret ingredient!
You’ll love the hint of tanginess that complements the sweetness and richness. I’ve been obsessed with this topping since 2015!!!
Key Ingredient Notes:
- Heavy cream – It’s important to choose heavy cream, or heavy whipping cream, which contains at least 35% milk fat. Half and half won’t whip into a fluffy topping because it doesn’t contain enough fat. TIP: Cold heavy cream whips faster and fuller!
- Greek yogurt – I prefer full fat Greek yogurt for flavorful and thick whipped cream. You can’t substitute regular yogurt, as it’s too runny.
- Sugar – A little bit of sugar adds just enough sweetness.
- Vanilla extract – Adds a nice vanilla flavor! More flavor variations are included below.
How to make the best whipped cream:
I don’t understand why homemade whipped cream is not a thing? Or better question is “Why Cool Whip is still in business?”
Because it’s SO easy to whip up homemade whipped cream!
- Whip cold heavy cream with sugar on medium high speed until stiff peaks form, about 3 minutes.
- Add Greek yogurt and vanilla extract and whisk until well combined, about a minute.
Tip
Make sure to use cold heavy whipping cream straight from the fridges, as it whips quicker and fluffier!
Some even advice to chill the bowl and whisk for 10 minutes in a freezer. I don’t find it necessary with a stand mixer, but it’ll definitely help if you’re whipping it by hand.
Flavor Variations:
And did I mention how versatile it is? You can add whatever flavorings you want. I’ve tried:
- Grand Marnier with orange zest – to die for!!!
- Amaretto – nutty and delicious!
- Almond extract – amazing! (A little bit goes a long way though!)
- And, of course, good ol’ vanilla extract!
- That’s not all. Use any flavored greek yogurt and BOOM!
What to serve with homemade whipped cream:
- Cakes: Angel food cake, Pavlova cake, mini pavlovas, roll cake, strawberry matcha roll cake, berry chantilly cake
- Pies: easy pumpkin pie, pumpkin mousse pie, pecan pie, banana cream pie
- Pastries: crepes and homemade cream puffs
- Fruits: Balsamic strawberries or even just fresh strawberries
Frequently Asked Questions:
No, heavy cream (or heavy whipping cream) has a higher milk fat percentage than whipping cream.
– Heavy whipping cream has at least 36% milk fat, and it’s ideal for homemade whipped cream!
– Whipping cream, on other hand, has 30-35% milk fat, and doesn’t thicken as good as heavy cream.
Yes, you can decorate a cake with whipped cream frosting.
But you need to make it slightly different to make it more stable for piping intricate designs. I shared all the tips in my strawberry whipped cream frosting recipe.
Video Tutorial:
Yogurt Whipped Cream
Ingredients
- 1 cup (240ml) cold heavy whipping cream Note 1
- 2-3 tablespoons granulated sugar Note 2
- ½ cup (80g) Greek yogurt Note 3
- 1 teaspoon pure vanilla extract
Instructions
- In a mixing bowl with a whisk attachment, whip heavy cream with sugar on medium high speed until hard peaks form, about 3 minutes.
- Add yogurt and vanilla extract and whisk until smooth and well combined. (TIP: Don't walk away from the mixer, as it's easy to overwhip the whipped cream, which it'll turn grainy and separated.)
Tips & Notes
Nutrition
This recipe was originally published on August 28th, 2015.
I’m going to sieve the yogurt overnight to get some of the liquid to drain so it will be thicker and hopefully can hold up better on my cake. 🤞🏻🤞🏻
Hi! Can this be made in advanced and stored in the fridge? And can it be used to ice cupcakes?
Hi, Bell. I don’t recommend making it in advance. And unfortunately, it’s not suitable for frosting cupcakes. It’s just too soft. However, you may want to check out my sturdy strawberry whipped cream frosting recipe that you can frost cupcakes with.
Your recipes are good thanks for sharing 😊
Thanks, Irene.
Hi, if i use more cream instead of yoghurt for this recipe, will it be able to pipe on the cake?
Hi, Veronica. For frosting cakes, I’d recommend this whipped cream frosting recipe instead. It’s much sturdier.
Wow, just wow…, One of my favorites, custard pie with whipped cream on top.
YUM!!! So happy you liked this whipped cream recipe!! Thank you for your feedback!
what an interesting recipe! can you pipe cakes with this though?
Hi, Shalini. This is really delicious whipped cream, but I’m afraid it’s not stable enough to frost cakes. However, I do have tutorial for sturdy whipped cream frosting that is stable enough to decorate cakes. It just doesn’t have yogurt in it. Hope this helps.
I have done this before and do love it! I will be using it on pavlova for a group. How much ahead of serving can I make this yogurt whipped cream?
Hi, Maren. You can make it a day ahead. Hope you’ll love it with your Pavlova.
I did make it ahead of time and it was a big hit!
Thank you
Could I sub Greek yogurt for sour cream?
My apologies I meant sub sour cream for Greek yogurt!
Hi, Jaime. I think you can, but I’m not exactly sure if the result will be the same. But since both greek yogurt and sour cream are tangy, it might work. Another thing to note, greek yogurt is slightly firmer, so if you use sour cream, the whipped cream might be a little on a loose side. Sorry for not being able provide better answer.
Does the yogurt need to be full fat or can it be fat free?
Hi, Jennifer! Fat free will work, but I personally like full fat.