Greek Yogurt Whipped Cream

Silky, airy, and just slightly tart, this Greek Yogurt Whipped Cream is the perfect creamy topping to any cake or dessert you want to give it a fresh, airy vibe. Or to enjoy as a creamy pairing to fresh summer fruit!

Greek Yogurt Whipped cream is light and refreshing. Not as airy as a classic whipped cream. But with a richer, creamier texture. It's one of my favorite toppings for Greek syrupy cakes, as it balances out the sweetness. Try it with a Greek Syrupy Portokalopita (Orange Cake), for example, and you'll be in heaven!

Table Of Contents

• Ingredients You’ll Need
• How To Make
• TIPS
• Serving & Storage
• Best Pairings
• Recipe

Ingredients You’ll Need

• 
Heavy cream (cold)

• Greek yogurt (preferably full-fat)
• 
Icing sugar (confectioners’ sugar)

• Vanilla extract, or you can use some lemon or orange zest instead

How To Make

To make Greek yogurt whipped cream, start by whisking your Greek yogurt in a bowl until completely smooth. This step ensures there are no lumps later on. Set it aside.

In a separate bowl, pour in your cold heavy cream and begin beating it using a hand whisk or an electric mixer fitted with a whisk attachment. As it starts to thicken, gradually add the icing sugar.

Keep beating until stiff peaks form—this is where your whipped cream has structure and holds its shape.

Now comes the important part: gently add the smooth yogurt and the vanilla extract into the whipped cream. Mix quickly and lightly, just until combined. Avoid overmixing here, as you don’t want to deflate all that beautiful air you’ve just incorporated.

TIPS

1. 
Always use cold heavy cream for the best whipping results.

2. You can also place the whipping bowl in the freezer for 30 minutes or in the fridge for 1 hour.
3. Full-fat Greek yogurt gives the richest texture and flavor.

4. Don’t overmix after adding the yogurt. Keep it light and airy.
5. Enjoy it fresh for the best texture.

Serving & Storage

You can serve it right away, when it’s at its fluffiest and most luscious. Alternatively, refrigerate it for 6 to 8 hours to let it set slightly.

Keep in mind, this cream doesn’t hold up for days like stabilized whipped cream. The yogurt will gradually release moisture and may begin to separate. But don’t worry—there’s an easy fix.

If that happens, simply transfer it to a fine mesh sieve and let it sit without stirring. The excess liquid will drain, leaving you with a thicker, more set cream. In that case, you can store it in the fridge for up to 4 days.

Best Pairings

As I mentioned above, Greek syrupy cakes are the best pairings for this refreshing yogurt whipped cream. So try it with: Portokalopita (Syrupy Orange Cake) or Honey Lemon Cake (with Filo & Syrup). Or any of the following two semolina cakes: Ravani or Samali. The first is super airy and fluffy, while the latter is denser, very similar to Basbousa.

Fresh fruit like strawberries, cherries, peaches, and apricots is also a great way to serve and enjoy this silky whipped yogurt cream instantly! And if you wish, a couple of your favorite cookies or nuts.

Recipe