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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.