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 never thought to do anything like this, but what a great idea! Definitely trying it!
It’s my latest obsession. Definitely give it a try, Michelle.
I am a big fan of whipped cream and yogurt so this combination looks amazing. Thanks so much.
Kathleen
Thanks, Kathleen!
This looks delicious! Now I can eat twice as much pie with this on top and not feel guilty. Thank you!!
Haha I like your thinking, Emily!
Yum! As much as I cook with Greek yogurt, it never occurred to me to add it to whipped cream. This is such a brilliant idea!
It sure is delightful! Hope you’ll love it as much as I do! Thanks, Abby!
This looks amazing. I think I could definitely use this on just about everything. Pinned!
Yep, I’ve been using it on everything!! Hehe Thanks, Kati!
OMG – I feel like I’ve just found gold – I had no idea !!!
Thanks so much for sharing – pinning immediately !
xox
Haha thanks, Suzan!
One of the things I absolutely love about Greek yogurt is its versatility. I’ve made lots of things with it, but whipped cream isn’t one of them… but it will be soon!
I hope you’ll love it, Christine. 😉
I always have Greek yogurt on hand and I’m always baking. Perfect reason I believe to make this!
Yay! Let me know what you think of it, Ally.
Now that I just got a new Kitchen Aid stand mixer, I was able to prepare this recipe. Wow! No more commercial whip creams in my household! The whipped cream did not last long enough for photos!
Haha isn’t it fabulous?? I’m so glad to hear you got to try it. And yay for KitchenAid stand mixer!!
Love this lightened up whipped cream- a teaspoon of amaretto sounds delightful with this 🙂
Yes!! Thanks, Medha!