A Tangy Twist on a Classic
I’ve truly fallen in love with whipped cream — it’s so versatile and can be adapted to almost any flavour I crave. This yoghurt whipped cream is definitely one of my favourites. The yoghurt adds a gentle tang that balances the sweetness and makes the cream feel lighter, fresher, and a little more special. It’s perfect for layering cakes, filling a roll, or simply spooning over fresh fruit, and with just a few simple steps, you can whip it up beautifully at home too.
If you’re like me and enjoy experimenting, you might also love my orange whipped cream, raspberry whipped cream, or even Earl Grey–infused whipped cream. Or try the dairy-free version with coconut whipped cream! And for those times when you just need the basics, I’ve shared how to stabilise classic whipped cream so it holds up perfectly.
Let’s whip!
Why You’ll Love this Recipe
- Light and refreshing – The yoghurt adds a subtle tang that makes the cream taste lighter and less heavy than traditional whipped cream.
- Perfect balance of flavours – Sweet, creamy, and just a hint of tartness for a more sophisticated taste.
- Super versatile – Use it to layer cakes, fill rolls, top cupcakes, spoon over fresh fruit, or even serve with pancakes and waffles.
- Quick and easy – Just a handful of ingredients and a few minutes of whipping is all it takes.
- Customisable – You can easily swap the yoghurt with flavoured or Greek yogurt for different twists.
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Buy Now →Ingredients in this Yoghurt Whipped Cream
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Double cream (chilled): The base of the whipped cream, giving it lightness and volume. Chilling helps it whip perfectly.
- Greek yoghurt (chilled): I personally like using fat-free, drained Greek yoghurt because it adds a lovely tang without extra moisture, keeping the whipped cream light and airy. You can also use full-fat or semi-fat yoghurt, as long as it doesn’t contain too much liquid — it will work just fine.
- Icing sugar: Sweetens the cream while keeping it smooth and stable.
- A pinch of salt: Enhances the flavours and balances the sweetness.
- Vanilla extract: Adds warmth and a subtle aromatic note that complements the yoghurt and cream.
Tips for Making the Best Yoghurt Whipped Cream
- Keep everything chilled – Make sure your cream, yoghurt, and mixing bowl are cold. This helps the cream whip up light and fluffy.
- Use drained Greek yoghurt – Using drained yoghurt is key because it doesn’t contain much moisture, which helps keep the whipped cream at the right consistency. You can use fat-free, full-fat, or semi-fat yoghurt, as long as it’s not watery.
- Whip to the right consistency – Stop when the cream forms soft to medium peaks. It should be thick enough to hold its shape but still spreadable. Finish folding by hand to gently thicken it to the perfect consistency.
- Don’t over whip – Over whipping can cause the cream to separate and become grainy. Watch it closely as it thickens.
- Use immediately or chill – Yoghurt whipped cream is best used fresh, but you can store it in the fridge for a few hours before serving.
Pair it With
- Fresh Fruit – Delicious alongside berries, mango, or peaches.
- Cakes and Rolls – Perfect inside sponge cakes, Swiss rolls, or layered desserts.
- Breakfast Treats – A lovely addition to pancakes, waffles, or crepes.
- Baked Goods – Works beautifully with muffins, scones, or tarts.
If you’re looking for the perfect dessert combination, I highly recommend trying this yoghurt whipped cream with my Mango Swiss Roll. The light, tangy cream pairs beautifully with the soft sponge and fresh mango, creating a refreshing and indulgent treat that’s hard to resist!
How to Store this Yoghurt Whipped Cream
- Refrigerate immediately – Store in an airtight container in the fridge to keep it fresh.
- Use within 1–2 days – Yoghurt whipped cream is best enjoyed fresh for optimal texture and flavour.
- Re-whip if needed – If it softens in the fridge, give it a quick gentle whisk before using.
- Avoid freezing – Freezing can change the texture and cause the cream to separate, so it’s not recommended.
Frequently Asked Questions
Whip the cream to soft or medium peaks, and gently fold in the yoghurt. Avoid over whipping. Keep the cream cold while whipping.
Yes, but make sure it’s thick and not too watery. Draining it first helps maintain the cream’s consistency.
Absolutely! As long as the yoghurt isn’t too watery, full-fat, semi-fat, or fat-free versions will all work.
You can make it a few hours in advance and store it in the fridge, but it’s best used fresh for the lightest, fluffiest texture.
More Whipped Cream Recipes You Might Like
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Yoghurt Whipped Cream
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 mins
- Yield: 2 cups 1x
- Category: Frostings and Fillings
- Method: Whip
- Cuisine: Western
Description
This yoghurt whipped cream is light, airy, and tangy — perfect for topping cakes, Swiss rolls, pancakes, or fresh fruit. It whips up quickly and stays soft, spreadable, and irresistible.
Ingredients
- 300 g double cream – chilled
- 200 g Greek yoghurt – chilled
- 35 g icing sugar
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- In a chilled bowl, whip the double cream with icing sugar, vanilla extract, and a pinch of salt until stiff peaks form (but not too stiff).
- Gently fold in the Greek yoghurt until smooth and well combined.
- Cover the bowl with a lid and place it in the fridge until needed.
Notes
- Use drained yoghurt – Drain any excess liquid to prevent the cream from becoming too runny.
Final Thoughts
I’ve truly fallen in love with this yoghurt whipped cream — it’s light, tangy, and incredibly versatile. Whipped cream has always felt like a little indulgence — sweet, airy, and a bit of a “girl thing” — but adding yoghurt takes it even further, giving it a fresh, tangy twist that makes it irresistible. It elevates simple desserts, whether you’re filling a cake, topping a Swiss roll, or enjoying it with fresh fruit, making them feel a little more special.
The best part?
It’s easy to whip up at home, and you can customise it with flavours like orange, raspberry, or Earl Grey, or stick to the classic version and stabilise it for perfect results every time. Give it a try — I’m sure this yoghurt whipped cream will become a staple in all your desserts! And if you’re curious to explore more, you can find all my whipped cream recipes on my Baking 101 page.
Thanks for joining me in the kitchen today. Hope you’ll love this! Have fun whipping and experimenting! 💛
