Strawberry Whipped Greek Yogurt
Makes about 4 cups
  • 1 cup (240 grams) whole-milk plain Greek yogurt
  • ¾ cup (180 grams) heavy whipping cream
  • ¼ cup (4 grams) freeze-dried strawberries, powdered (see Pro Tip on page 63)
  • 3 tablespoons (63 grams) honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon (1 gram) rose water
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined and slightly thickened. Increase mixer speed to high, and beat until thick and stiff, about 5 minutes. Use immediately, or refrigerate for up to 2 days.
Recipe by Bake from Scratch at