The Simple Ingredient That Will Totally Transform Your Whipped Cream

I make a honey yogurt cake every spring for tea time. It’s my way of declaring that spring has arrived. I add clouds of whipped cream on top of the cake, then adorn it with sliced strawberries. Tea time is a beloved ritual in our home, especially on Sundays when the tea trolley is rolled out and neighbors stop by.

One Sunday, I found myself in a bit of a pinch. I wasn’t sure I had enough whipping cream for the cake. So, I reached for the tub of thick Greek yogurt. I folded in a spoonful, tasted it, and then added a bit more. The whipped cream was silkier, with a hint of tang that paired perfectly with the honey cake and fruit. And that’s how my Greek yogurt whipped cream came to be. 

Why Greek Yogurt Works

I was initially hesitant—would it weigh down the cream and turn it into a goopy mess? Instead, it made the whipped cream richer, not heavier. It held its shape longer and had a subtle brightness I adore. It’s still unmistakably whipped cream, with a bit more structure and a slight tang.

Do I Have To Use Greek Yogurt?

Stick with full-fat Greek yogurt—regular yogurt is too loose and will thin out the cream. You need something thick and full-fat so it will hold its shape. Flavored options, like vanilla Greek yogurt, work too—remember, they’ll add sweetness and extra flavor. Be sure to use only the thick, creamy part of the yogurt; avoid adding any watery whey that sometimes collects on top.

How To Make Whipped Cream With Greek Yogurt

Chill the cream, yogurt, bowl, and whisk before starting—cold ingredients whip faster and hold their shape better.

Combine one cup of heavy cream with 1/4 cup of full-fat Greek yogurt in the bowl of a stand mixer fitted with the whisk attachment. Place everything in a large, chilled bowl if you’re using a hand mixer. Whip on medium speed for about 2 minutes, then increase to high. In 30 to 45 seconds, ripples form, and soft peaks start to hold—aim for a texture between whipped cream and mousse.

The whipped cream keeps well in the fridge for two to three days. Just give it a gentle whisk before serving.

_{To learn more about our approach to product recommendations, see HERE.}