Yogurt Whipped Cream

Yogurt whipped cream is a healthy spin on homemade whipped cream that’s even more delicious! Serve with berries or on cakes and pies.

Berries with Yogurt Whipped Cream | A Couple Cooks

Summer is all about simplicity in the kitchen, and nothing could be simpler than berries and cream. Here’s a healthy spin on whipped cream to use with summer berries or to top cakes and pies: yogurt whipped cream! Many times after summer meals, Alex and I will whip up our sweetened whipped cream recipe to top some seasonal fruit. But this idea for yogurt whipped cream from our friend Cheryl’s cookbook Yogurt Culture caught my eye. It uses half yogurt half and cream, and it’s even better than the standard. Keep reading for the recipe!

Related: Want a vegan option? Vegan Whipped Cream

Berries with Yogurt Whipped Cream | A Couple Cooks

How to make yogurt whipped cream

Yogurt whipped cream is made similarly to standard whipped cream. First, start by whipping 1 cup of heavy cream with a hand mixer or stand mixer until soft peaks form. Then, you’ll add 1 cup of Greek yogurt and some vanilla, and continue whipping, gradually beating in 2 tablespoons sugar as you go.

What results is a slightly tangy, lightly sweet yogurt whipped cream that pairs perfectly with ripe berries and for topping pies and crisps. Alex said he likes it even more than whipped cream since the flavor is more complex; it’s almost like frozen yogurt (but better). It works with any type of seasonal fruit, and we like to throw something crunchy on top like toasted almonds, though you can use any type of nut or other crunchy topping. Get creative, and experiment with your own creations!

Berries with Yogurt Whipped Cream | A Couple Cooks

Why organic Greek yogurt?

Alex and I try to use organic yogurt where possible. Why organic yogurt? There are many benefits to buying organic: it’s made with less chemicals, is better for the cows, better for the farmers, and better for the Earth. And, it tastes better! You may remember I visited an organic dairy farms in Vermont last fall and I got to meet the cows and farmers, and learn more about organic dairy production. After that trip, I vowed to buy organic dairy as much as possible. For our family, the extra dollar or two is more than worth spending.

Besides helping to lower the calories in this yogurt whipped cream recipe, Greek yogurt has other great benefits. Yogurt is full of probiotics, which are fantastic for a healthy gut and immunity to sickness. Here are a few more recipes with Greek yogurt that we love:

How to serve yogurt whipped cream

We used local blackberries from our farmers market to serve with this yogurt whipped cream, but there are so many creative ways to serve it! Here are a few ideas to get you thinking:

This recipe is…

Vegetarian and gluten-free.

Print

Yogurt Whipped Cream


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 4.40 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6 1x

Description

Yogurt whipped cream is a healthy spin on homemade whipped cream that’s even more delicious! Serve with berries or on cakes and pies.


Scale

Ingredients

For the yogurt whipped cream

  • 1 cup cold organic heavy cream
  • 1 cup organic whole milk Greek yogurt
  • 1/2 teaspoon vanilla extract*
  • 2 tablespoons sugar

To serve (optional)

  • 1/4 cup sliced almonds
  • 1 pint seasonal berries

Instructions

  1. Using an electric mixer with the whisk attachment, whip 1 cup cream on medium speed until soft peaks form. Add 1 cup yogurt and 1/2 teaspoon vanilla, then continue to whip, gradually adding 2 tablespoons sugar. Continue to whip until the peaks hold when the whisk is lifted. (Store tightly covered in the refrigerator for up to 1 week.)
  2. Toast the almonds in dry pan over medium low heat until lightly browned, shaking constantly, about 5 minutes.
  3. Scoop the cream into bowls. Top with berries and toasted almonds.

Notes

Adapted from Yogurt Culture by Cheryl Sternman Rule

*Want to try it with a boozy twist? Head to our Infused Alcoholic Whipped Cream for how to infuse whipped cream with bourbon, rum or kahlua.

  • Category: Dessert
  • Method: Whipped
  • Cuisine: American

Keywords: Yogurt whipped cream, whipped cream recipe, Greek yogurt recipes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

9 Comments

  • Reply
    Gabriel @ The Dinner Special podcast
    August 26, 2015 at 3:48 am

    Better than frozen yogurt? THIS I have to try!

  • Reply
    Puja Darshan
    August 26, 2015 at 6:50 am

    Wow! Looks soooo yummy. Great photos! :)

  • Reply
    Katrina @ Warm Vanilla Sugar
    August 26, 2015 at 2:33 pm

    Yogurt whip sounds so delicious! This would be the perfect summer dessert!

  • Reply
    Cheryl
    August 26, 2015 at 8:06 pm

    Thanks for continuing to explore Yogurt Culture, you two. I love your riffs and how you elevate simple concepts to new heights. Such beautiful work!

  • Reply
    Becca | Spices and Spatulas
    August 28, 2015 at 7:34 am

    Oh my goodness this looks incredible! I’d eat it for breakfast or dinner (or let’s be honest, probably lunch a midnight snack too.) Berries and yogurt easily make up 80% of my summer diet, so glad I now have another recipe to add to my rotation! xo

  • Reply
    Shauna
    August 31, 2015 at 9:47 am

    This was delicious! I made it in the Vitamix and it was done in under a minute. Soooo good.

    • Reply
      Alex
      September 3, 2015 at 8:21 am

      So glad you enjoyed it! And, I’ll definitely try it in the vitamix next time!

  • Reply
    Loretta
    July 7, 2016 at 12:01 pm

    Will this hold overnight or do I need to serve immediately?

    • Reply
      Sonja
      July 8, 2016 at 2:34 pm

      Hi Loretta! You could hold it overnight but it’s best freshly made :)

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