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.

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

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!

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:

• Creamy Mac and Cheese with Greek Yogurt
• Healthy Greek Yogurt Ranch Dip
• Herb Potato Salad with Greek Yogurt
• Balsamic Strawberries with Greek Yogurt
• Veggie Dippers with Yogurt Dill Sauce
• Pumpkin Yogurt Fruit Dip
• Peanut Butter Frozen Yogurt Bites
• All-Natural Strawberry Yogurt Pie

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:

• Sliced ripe peaches
• Layered in a glass with ripe blackberries, raspberries, or strawberries and chopped mint
• Easy Blueberry Crisp
• Blueberry Cobbler
• Granola Instant Pot Apple Crisp
• Apple Galette with Pomegranate
• Amazing Gluten Free Chocolate Cake
• Easy Chocolate Strawberry Shortcake or Classic Strawberry Shortcake
  
• Poached Pears with Pecan Granola
• Honey Almond Rhubarb Crumble
• Chocolate Cherry Galette

This recipe is…

Vegetarian and gluten-free.

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Yogurt Whipped Cream

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

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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.

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Ingredients

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For the yogurt whipped cream

• 1 cup cold organic heavy cream
• 1 cup organic whole milk Greek yogurt
• ½ teaspoon vanilla extract*
• 2 tablespoons sugar

To serve (optional)

• ¼ cup sliced almonds
• 1 pint seasonal berries

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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 ½ 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