Yogurt Topping is a quick, luscious way to finish a plain cake without the richness of traditional buttercream. Whipped cream gives it airy volume, while thick whole-milk Greek yogurt adds gentle tang and helps the topping hold its shape.
Keep it simple or flavor it with berries, a little liqueur, rose water, or your favorite extract. The recipe makes about one cup and is easy to double for larger cakes or a crowd of cupcakes.
THE RECIPE
Yogurt Topping
Prep10 min
CookNone
Total10 min
YieldAbout 1 cup
Ingredients
Instructions
- In a medium bowl, whip the very cold heavy cream until it holds soft peaks. Use a hand mixer, stand mixer with the whisk attachment, or a whisk and a little extra time.
- Stir the cold yogurt briefly to loosen it, then gently fold it into the whipped cream until the mixture is evenly blended and still light.
- Taste the topping. Fold in confectioners’ sugar if you want more sweetness, plus a small amount of optional flavoring such as liqueur, rose water, or extract.
- Use immediately, or cover and refrigerate for a few hours. If a little liquid separates, drain it off and whisk the topping briefly before serving.
Tips and Storage
- Use very cold cream; it whips faster and holds more volume.
- Choose thick whole-milk Greek yogurt or Icelandic-style yogurt rather than loose regular yogurt.
- Fold gently to preserve the whipped cream’s airy texture.
- For an extra-stable topping, line a strainer with damp cheesecloth or a paper towel, spoon in the topping, cover, and refrigerate over a bowl.
- Best used soon after mixing, but it can be refrigerated covered for about 1 day.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.