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–+ servings

Whipped Yogurt

Overhead photo of whipped yogurt topped with peaches and blueberries in a white bowl.
Creamy, fluffy, and irresistibly smooth, this whipped yogurt recipe delivers all the elegance of your favorite dessert topping. Cloud-like and silky with the perfect balance of creamy richness and Greek yogurt tanginess, this luscious mousse-like whipped yogurt cream is equally delicious crowned with fresh berries, spooned over pancakes, and adorning your favorite desserts. And, best of all, you'll need just 4 ingredients and 10 minutes to make it!
Author: Cheyanne Holzworth
Total Time: 10 minutes
Prep Time: 10 minutes
Servings: 6 servings

Equipment

  • 1 Stand Mixer with Whisk Attachment - OR- Large Bowl with Hand Mixer

Ingredients

  • 1 cup Whole-Milk Greek Yogurt (substitute: 5% Greek yogurt) (227 grams)
  • ¼ to ½ Cup COLD Heavy Cream – to taste (2-4 ounces) (SEE NOTES)
  • 2 TBS Honey – or more to taste (substitute: agave or maple syrup)
  • ½ tsp Pure Vanilla Extract (substitute: seeds from a whole vanilla bean)
  • Pinch Kosher Salt

Instructions

  • Gather Ingredients: Collect and measure the yogurt, ¼ cup of cream, honey, vanilla, and salt.
    Add everything to a large mixing bowl or a stand mixer fitted with the whisk attachment.
    Overhead photo of yogurt, cream, honey, and vanilla extract organized into individual bowls on a kitchen counter.
  • Beat Ingredients: Starting on the LOWEST speed, beat the ingredient together for about 20-30 seconds, or until the cream and yogurt start to come together.
    Once they start to mix, slowly increase the speed until you reach the HIGHEST speed. Beat for 1 ½ minutes.
    Overhead action photo of heavy cream being poured into a bowl with yogurt and honey.
  • Scrape the Bowl: Stop the mixer and use a rubber spatula to scrape down the sides and the bottom of the bowl.
    Overhead photo of a rubber spatula scrapping a glass bowl containing whipped yogurt.
  • Beat Greek Yogurt Cream Again: Continue beating the Greek yogurt on HIGH speed for about 2-3 minutes, or until the mixture is thick and medium peaks form when you remove the whisk.
    Overhead action photo of a handheld mixer beating yogurt with cream.
  • Taste and Adjust Whipped Yogurt Cream: Taste the whipped Greek yogurt and adjust for taste and consistency as you see fit, adding more honey for sweetness and more cream (one tablespoon at a time) for a thinner consistency. Make sure you beat the mixture after making any adjustments.
    (Note: If you want to add fresh herbs, like chopped mint, now is the time to do it. Use the rubber spatula to gently fold everything together.)
    (Tip: If you want to use the whipped yogurt as a base for parfaits or as a layer in desserts, I recommend using just ¼ cup of heavy cream to keep the yogurt mixture thick. If you want to use the whipped Greek yogurt as a topping, I like to thin it slightly by using 1/3 cup of cream.)
    Overhead action photo of a spatula stirring more salt into whipped yogurt.
  • Use or Store Whipped Yogurt: Serve whipped yogurt with your favorite fresh fruits, crackers, and cookies; layer it in parfaits and trifles, or enjoy plain. Alternatively, you can store the Greek yogurt in an airtight container for up to 5 days in the fridge.
    Overhead photo of a bowl of fresh peach wedges, blueberries, and mint sprits topped with dollops of whipped greek yogurt.

Notes

  • Yogurt: This recipe works best will full-fat Greek yogurt; however, 5% will yield a nice result as well. I DO NOT recommend using fat-free yogurt.
  • Flavor Enhancers: This whipped yogurt recipe is very easy to jazz up and customize. Swap the vanilla for rum, add a drizzle of almond syrup or amaretto, fold in chiffonnades of mint or basil, and more – let your imagination run wild!
    • Idea 1: Add a drizzle of balsamic vinegar reduction and basil; serve with fresh strawberries.
    • Idea 2: Use 1/3 cup - ½ cup of heavy cream to whip the yogurt and use as a whipped topping dolloped on pancakes, waffles, fruit bowls, puddings, and more. My favorite way to use this is dolloped on honey grilled peaches.
  • Storage: Whipped Greek Yogurt will thicken slightly during storage. Simply drizzle in a little bit of cream and re-whip the yogurt before serving.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can! 
  • Recipe Yield: approximately 1 1/2 cups
  • Serving Size: 1/4 Cup
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 76kcal    Carbohydrates: 7g    Protein: 4g    Fat: 4g    Saturated Fat: 2g    Polyunsaturated Fat: 0.2g    Monounsaturated Fat: 1g    Trans Fat: 0.002g    Cholesterol: 13mg    Sodium: 15mg    Potassium: 61mg    Fiber: 0.01g    Sugar: 7g    Vitamin A: 147IU    Vitamin C: 0.1mg    Calcium: 44mg    Iron: 0.1mg
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Greek