Yogurt Whipped Cream
From Recipes
Jump to navigationJump to search
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | n/a |
| Source | 100 Morning Treats by Sarah Keiffer (pg 290) |
| Yield / serves | ~3 cups |
| Rating | Delicious |
Ingredients
- 1/2 c vanilla Greek yogurt
- 2 T honey
- 1 c heavy cream
- 1 t vanilla extract
- pinch of salt (optional)
Preparation
Place the bowl and whisk from a stand mixer in the freezer for 10 minutes, or the fridge for 20 minutes.
In the bowl of a stand mixer fitted with a whisk, whisk together the yogurt and honey on low speed until combined. With the mixer still running, add the cream in a slow, steady stream, then add the vanilla. Increase the speed to medium and beat until the cream has thickened and nearly doubled in volume, 2-3 minutes.
Remove the bowl from the mixer and continue whisking by hand with the whisk attachment or a handheld whisk for a few more seconds, until the whipped cream is the desired consistency.
