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mercyrayn
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Put the mixing bowl & whisk attachment in the freezer 30 minutes ahead of time. Put heavy cream in the freezer 5 minutes ahead of time, if desired.
Remove everything from freezer immediately before use. Add heavy cream & greek yogurt to chilled bowl & mix on medium speed until slightly thickened. Scrape sides of bowl.
Add in the powdered sugar & vanilla. Whip on medium speed until you reach soft peaks.
Turn off the mixer & remove the bowl. Using either the stand attachment or a handheld whisk, manually whisk the cream until you reach the desired thickness. Whipped cream can separate very quickly, I don't recommend using a stand mixer past the soft peaks stage.
Use immediately preferably, or store in fridge for 2-3 days. This MUST be refrigerated.
Yields 3 cups