Whipped Greek Yogurt
A quick and easy way to transform plain Greek yogurt into a light, airy, luxurious topping. A healthier alternative to whipped cream, perfect for desserts, breakfast, and fruit.
Equipment
- Electric mixer (handheld preferred)
- Mixing bowl
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup Plain Greek Yogurt COLD, thick, full-fat or 2% recommended
- 1-2 teaspoons Sweetener Optional - e.g., maple syrup, honey, powdered sugar, to taste
- ¼ - ½ teaspoon Flavoring Optional - e.g., vanilla extract
Instructions
- Chill Bowl & Beaters (Optional but Recommended): For best results, chill mixing bowl and beaters in the freezer for 5-10 minutes.
- Combine: Place cold Greek yogurt in the chilled (or regular) bowl. Add optional sweetener and flavoring now.
- Whip: Using an electric hand mixer on medium-high speed, whip for 2-3 minutes until yogurt is visibly lighter, airy, and slightly increased in volume. (Alternatively, whisk vigorously by hand for 3-5 minutes).
- Serve: Use immediately as a topping.
Notes
Use COLD, THICK, plain Greek yogurt (full-fat or 2%) for best results. Chilling the bowl and beaters helps achieve better volume. Whipped yogurt will be light and airy but won't form stiff peaks like whipped cream. Best enjoyed fresh. Store leftovers airtight in fridge up to 24 hours (it may deflate slightly). Do not freeze.
