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Ingredients:
1 cup plain Greek yogurt (whole or low-fat)
¼ cup cold heavy whipping cream
1–2 tbsp maple syrup, honey, or powdered sugar, to taste
½ tsp vanilla extract
Pinch of salt (optional)
Instructions:
Chill your equipment. For best results, chill your mixing bowl and whisk attachments in the freezer for 10–15 minutes before starting.
Combine ingredients. Add the cold Greek yogurt, cold heavy cream, sweetener, vanilla extract, and salt to the chilled mixing bowl.
Whip until peaks form. Using a hand mixer or stand mixer with a whisk attachment, start mixing on low speed for about 30 seconds. Gradually increase to high speed and continue whipping for 3–5 minutes, or until soft peaks form. The final texture should be light and fluffy.
Serve immediately. Use the whipped yogurt as a topping for pancakes, fruit, or oatmeal, or serve it on its own. It will last for up to 2–3 days in the refrigerator but may lose some of its volume over time.