Yogurt stabilized whipped cream frosting

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Chill bowl and whisk in freezer or fridge at least 5 minutes

Step 2

Add cold whipping cream and greek yogurt and whisk on medium-high until it’s slightly thickened.

Step 3

Add powdered sugar and whisk until you like the consistency. Stiffer peaks will pipe more easily for frosting.

Step 4

Whip on medium speed until you reach stiff peaks. Alternatively, once you get soft peaks, you can whisk the cream manually with a hand whisk as it goes from soft to stiff peaks fairly quickly and cam split if over whipped. Use immediately and refrigerate cake after frosted.