3-Ingredient Light and Fluffy Yogurt Cream
Yogurt Cream is a light, airy, and tangy-sweet dessert base or filling made with whipped cream and Greek yogurt. Perfect for layering into parfaits, piping into pastries, or serving in elegant bowls with fruit or cookies, it’s a no-bake treat that’s both refreshing and versatile. Best of all? It takes just 10 minutes to make.
What Is Yogurt Cream?
Yogurt Cream is a whipped dessert made by folding sweetened whipped cream into Greek yogurt. It's less rich than mascarpone-based fillings and lighter than custard. Popular in modern European and Mediterranean desserts, it’s often served with fresh berries or layered in trifles. Think of it as a hybrid between mousse and cream cheese frosting—but far lighter and tangier.
Why Everyone Will Love This Recipe
- Silky and airy with a delicate tang from Greek yogurt
- Naturally gluten-free and made with just 3 ingredients
- Great for layered desserts, tart fillings, or a standalone treat
- Light enough for warm weather, but rich enough for special occasions
This is your go-to cream when you want something fuss-free, elegant, and delicious.
Pro Tips for the Best Yogurt Cream
- Use full-fat Greek yogurt for the creamiest result.
- Chill the cream and mixing bowl before whipping—it whips faster and holds better.
- Fold gently to avoid deflating the whipped cream.
- Sift the powdered sugar to prevent lumps in the yogurt.
Frequently Asked Questions
Can I use low-fat yogurt?
Yes, but full-fat Greek yogurt gives a better texture and richer flavor.
Can I flavor the cream?
Absolutely—try adding vanilla extract, lemon zest, or a touch of honey for variation.
How long does it hold its shape?
Yogurt cream holds well for up to 2 days when refrigerated, especially when piped into glasses or pastry shells.
Can I use this in layered cakes?
Yes! It’s perfect for layering in sponge cakes, trifles, or between cookie layers.
What can I serve it with?
Serve it with berries, crushed cookies, granola, or use it as a topping for pancakes or waffles.
How to Freeze
Yogurt cream is not ideal for freezing, as the texture may separate or become grainy once thawed due to the high moisture content and dairy composition.
How to Store
Transfer the yogurt cream to an airtight container or cover the piping bag with plastic wrap. Store in the refrigerator for up to 2 days. Do not freeze, as the texture may separate upon thawing.
Ingredients
How To Make Yogurt Cream
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Whip the cream:
In a large chilled bowl, add the cold heavy cream and 30g of powdered sugar. Whip with an electric mixer until thick and fluffy.
Whip the cream:
In a large chilled bowl, add the cold heavy cream and 30g of powdered sugar. Whip with an electric mixer until thick and fluffy.
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Mix the yogurt base:
In another bowl, combine Greek yogurt and the remaining 30g powdered sugar. Beat briefly with the mixer until smooth and lump-free.
Mix the yogurt base:
In another bowl, combine Greek yogurt and the remaining 30g powdered sugar. Beat briefly with the mixer until smooth and lump-free.
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Fold the mixture:
Gently fold the whipped cream into the yogurt mixture in batches, using a spatula and stirring from the bottom up to keep the mixture airy.
Fold the mixture:
Gently fold the whipped cream into the yogurt mixture in batches, using a spatula and stirring from the bottom up to keep the mixture airy.
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Pipe and serve:
Transfer the yogurt cream to a piping bag fitted with a star tip. Pipe into small dessert bowls or glasses and serve as is or topped with fruit, nuts, or honey.
Pipe and serve:
Transfer the yogurt cream to a piping bag fitted with a star tip. Pipe into small dessert bowls or glasses and serve as is or topped with fruit, nuts, or honey.
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