Creamy, dreamy and definitely the most delicious form of Greek yogurt I’ve ever had! Learn how to make whipped Greek yogurt, my new favorite no-bake dessert to enjoy now or store in the fridge for tomorrow. Serve with fresh fruit and graham crackers, or just eat it plain!
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Newsflash!: Now deeming this year, “The Year of Greek Yogurt”.
But seriously, ever since I got an Instant Pot for Christmas ’17, I’ve been making yogurt at home basically nonstop. The only times I buy it at the store are when I need a tiny amount for new starter (live cultures, yum!!), or for Greek yogurt emergencies. I am a food blogger and this has happened before.
Why would I want to make yogurt at home?? SO MANY REASONS. Also reasons why YOU might want to make yogurt at home. If you’re a yogurt fan, of course.
- fresher and more delicious (just trust me)
- cheaper (I even did all the math for you HERE)
- less plastic containers used up (less garbage for you too)
- easy (with an Instant Pot, still possible without one)
- adjustable to your tastebuds (incubate longer for tarter yogurt, strain longer for thicker yogurt)
And now, (drumroll), my newest favorite way to make Greek yogurt (homemade or not), WHIPPED.
What is whipped Greek yogurt?
Whipped Greek yogurt is simply that: yogurt, strained to remove the whey, combined with a small amount of whipping cream, and then whipped until it’s silky smooth and light.
My version is a 4 ingredient blend of Greek yogurt, whipping cream, maple syrup, and vanilla extract.
It’s virtually the same concept as what happens when you make whipped cream. As the mixture is whipped, tiny pockets of air form to give it a lighter, airy texture.
Why would I want to make whipped Greek yogurt?
- It’s creamy, whippy, perfect for dipping fruit, and oh so delicious.
- It is EASY and you don’t need any cooking skills. You just mix.
- No heat required. Summertime dessert on repeat!
- There’s only as much sugar as you add (I do 2 tablespoons of maple syrup).
- There’s a little bit of protein (5g per serving). IN DESSERT.
- It’s a great use of any plain Greek yogurt you have. No more leftovers going to waste!!
- You can make it ahead of time and it lasts in the fridge.
Do I need to go on? Cool, let’s get to the important part.
How do you make whipped Greek yogurt?
SIMPLE. Use a hand mixer or a Kitchen Aid with the whisk attachment. Add the four ingredients I mentioned (Greek yogurt, whipping cream, maple syrup, vanilla extract) in any order.
It’s going to look something like this when you start. Non-fluffy Greek yogurt with some liquid.
Now, just whisk away! Start out at the slow speed for about 20 seconds. Once the liquid begins to mix into the yogurt, slowly up the speed to the highest level.
I let my Kitchen Aid mixer go for two minutes before I stop and give everything a quick stir. I’ve found when using the whisk attachment, there’s sometimes a small amount left unmixed at the very bottom.
After the quick mix, I continue whisking for another 2-3 minutes. Peaks will form, but they won’t be quite as stiff as whipped cream peaks.
However, they’ll still hand up when you remove the whisk. You can also dip a spoon in the mixture and it should look silky and hold up on the spoon.
Can you make whipped Greek yogurt without whipping cream?
You can! There are two ways to do so (that I know of).
- Use coconut cream instead. You know the thick part at the top of a can of coconut milk? That has enough fat in it to also be useful for this recipe. Substituting the same amount of coconut cream for the whipping cream (1/4 cup) works very well. The consistency ends up about the same as when using whipping cream, however there’s a slight coconut taste from the coconut cream. This ends up reducing the total amount of calories by about 70. Instructions for this method are detailed in the recipe card.
- You can skip adding any cream entirely. Ultimately, this will yield a much less silky smooth and airy final product. Peaks will form minimally, and the whipped yogurt will most likely retain it’s yogurty consistency after storage in the fridge. There’s simply not enough fat in the mixture for the light and airy ‘whipped’ texture. I recommend method #1.
What can you do with whipped Greek yogurt?
Uhm, ANYTHING. My favorite options include eating it plain with a spoon, dipping graham crackers, dipping berries, and eating it in parfait form with berries and graham crackers.
Dessert works just as well as breakfast. It’s basically homemade Cool Whip. But healthier!!
Add your own favorite flavors to the mixture, maybe some cocoa powder? Freeze it and use it as ice cream! Then add chocolate sauce. Okay I’m done. But you get the idea!
How to Make Whipped Greek Yogurt (1 min 15 seconds):
More how-to’s from Project Meal Plan:
- How to Cook Quinoa in the Rice Cooker
- How to Make Homemade La Croix with a SodaStream
- How to Turn Cheese and Crackers into DIY Adult Lunchables
How to Make Whipped Greek Yogurt
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: about 1 1/2 cups 1x
- Category: Sweets
- Method: Whipped
- Cuisine: American
Description
Creamy, dreamy and definitely the most delicious form of Greek yogurt I’ve ever had! Learn how to make whipped Greek yogurt, my new favorite no-bake dessert to enjoy right now or store in the fridge for tomorrow. Serve with fresh fruit and graham crackers, or just eat it plain!
Ingredients
- 1 cup whole fat or 2% plain Greek yogurt (such as Fage)
- 1/4 cup whipping cream (or coconut cream – see note)
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- pinch of salt (optional)
Instructions
- Add all ingredients to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.
- Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed.
- After about 2 minutes of whisking, reduce speed and shut off mixer. Use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in.
- Continue mixing for another 2-3 minutes, or until peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.
- It’s ready! Store in a sealed container in the fridge for up to 5 days. The whipped yogurt will thicken slightly in the fridge. Honestly it’s never lasted more than 1 night in the fridge at my house!
Notes
Coconut cream: This recipe also works well with coconut cream substituted 1:1 in place of whipping cream. There’s a slight coconut taste, but the texture is virtually the same and there’s approximately 70 less calories in each batch. Coconut cream is the thicker top layer in a can of full-fat coconut milk.
Double or triple the recipe to serve as a dip for a crowd! Nutrition information estimated with My Fitness Pal.
Nutrition
- Serving Size: about 1/3 cup
- Calories: 133
- Sugar: 9g
- Fat: 8g
- Carbohydrates: 9g
- Protein: 5g
Keywords: greek yogurt, whipped, whipped yogurt, dessert, kitchenaid, recipe
Thanks for checking out my latest how to! Hopefully you now know how to make whipped Greek yogurt! Please tag me or use #projectmealplan on social media to share your creations!
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Hey, I'm Danielle. I made Project Meal Plan because being prepared and saving time are my favorite things. It doesn't hurt that I LOVE cooking and photography too. 
I have never had whipped yogurt, but this sure looks good and like an interesting way to get some protein in… as well as nummy goodness like honey and fruits. I think I would probably like it plain.
Definitely a different way to get some protein in! Lately I’ve been just tossing some berries on top and calling it dessert! Or a snack… or breakfast… haha. I bet you would like it plain 🙂
Oh, this is another great recipe! I do not have time to try everything 🙂
Totally agree with you 🙂
Do you know if it would work with non fat Greek yogurt? I’m excited to try this- thank you for sharing!
Hi Laureen! Yes, it would still work with nonfat Greek yogurt – it will be slightly less creamy than a higher fat version but overall it shouldn’t change too much. Would love to hear how it works! Enjoy!
Would this work without cream if I used 5% fat Greek yogurt?
I would give it a try but it will be pretty thick still. Try adding any other kind of milk if you have it. The taste will be pretty much the same but the texture will be a little different. Let me know how it works for you!
Hi I’m not a Greek Yogurt fan, do you think I would be able to use plain low fat yogurt instead. I love Yoplait Whips, they are one of the only yogurts that do not have artificial sweeteners which I am highly allergic to. I would love to try your recipes using plain yogurt and would love to hear your thoughts on this.
Hi Toni – I think using plain yogurt would still give you a delicious result, but the texture would probably not be much like a Yoplait Whip at all (those are so good!). I don’t think it would ever really thicken up, but I do think it would give you a slightly airy delicious yogurt treat. If you do give this a try, please let me know how it turns out.
I’m wondering what is it about Greek yogurt you don’t like? It might be something that totally transforms in the recipe! Good luck 🙂 -Danielle
Hi Danielle, it is the bitterness of the Greek yogurt that I was not a fan of. I tried the Fage and Stonyfield. The Stonyfield was so tart it wasn’t funny. Maybe I should try another brand. Right now I buy Big Y brand Low Fat Vanilla yogurt and can eat the whole quart in one sitting and sometimes I add sugar and Dutch processed unsweetened cocoa powder which is to die for, you have got to try it.
That sounds fabulous! Adding cocoa powder is a great idea!
I understand what you mean, real Greek yogurt is tart and the only way to balance it is with sugar or sweeteners (fruit, honey, maple syrup, etc). But that’s why I love this recipe so much 🙂 You get the benefits of Greek yogurt but a much better taste! -Danielle
Oh right by adding the maple syrup that cuts the tartness. I’m going to try it with both regular and Greek yogurts and will let you know. Also instead of the maple syrup maybe a simple syrup this way the chocolate will stand out. Maybe I can try it Tuesday or Friday, I am a Hospice nurse and have a busy week ahead of me with 2 new patients and possibly an admission or two.
Simple syrup is a good idea. Let me know how you like it! Have a wonderful week 🙂 -Danielle
This is late, but try the Greek Gods brand. I swear the bitterness is almost nonexistent. I can’t usually eat plain Greek yogurt without sweetener, but that brand I could eat the whole container!!
I’ll look for that brand next time I buy Greek yogurt! Thanks Erycca!