This is one of my favorite whips for summer cakes. It’s rich, tangy and not-too-sweet, the perfect match for peak season fruit. Serve this topping on a berries and cream cake, angel food or a simple olive oil cake.
Ingredients
Heavy Cream. Cold from the fridge.
Greek Yogurt. Full fat and cold from the fridge.
Sugar. Powdered sugar dissolves easily and helps stabilize the cream. 3-4 tbsp of granulated sugar can be used in its place.
How to serve
The cake pictured is a toasted fig leaf cake, brushed with fig leaf syrup and topped with strawberries! Some of my favorite cakes to pair with this simple whip incude:
Angel Food Cake
Berries and Cream Cake
Olive Oil Cake with Mascarpone Cream
Citrus Olive Oil Cake with Chamomile Syrup and Vanilla Bean Mascarpone
Whipped Yogurt Cream
Ingredients
2 cups (480g) heavy cream, cold
1/2 cup (115g) full fat greek yogurt ,cold
2 tbsp powdered sugar sifted
Instructions
Put yogurt and powdered sugar in the bowl of a stand mixer with whisk attachment. Mix on medium until smooth. Add cream and whisk on low to combine. Mix on medium-high until soft peaks form. Use immediately or store in the fridge.
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