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
Units
Scale
- 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.