Circle B Kitchen
Obviously, the quality of the yogurt that you use is going to make a big difference in the flavor and texture of your yogurt whipped cream. I tested this with Fage whole milk Greek yogurt, but there are other good quality yogurts that would work as well. I like to add vanilla to my whipped cream, but I'm not crazy about how it changes the color of the cream. My work-around for this is to either use vanilla sugar (I keep it on hand with used vanilla bean pods) or by using vanilla bean seeds. Either method delivers a nice hint of vanilla if you like that sort of thing.
3/4 cup heavy cream
1/2 cup cup plain Greek yogurt, preferably whole milk
2 tablespoons sugar
seeds from 1 vanilla bean, split and scraped (optional)
In the bowl of a stand mixer fitted with a whisk or a hand mixer, beat heavy cream, sugar and yogurt on medium-high speed until soft peaks form. Store tightly covered in the fridge for up to 2 weeks.
Use as you would traditional whipped cream.