Raspberry Greek Yogurt Whip
This gorgeous rosy pink Greek Yogurt Whip is nothing short of lip-smacking delicious.
It's the juicy freshness that takes you straight to those lazy summer days—those freeze-dried raspberries deliver an intense flavor you just don't find anywhere else. And let me tell you, it's a game-changer.
Whether you slather it on top of a cake or let it surprise you in the middle, the combination of tart raspberries, creamy Greek yogurt, and cream is simply unbeatable.
It's not just a frosting; it's the kind of upgrade that makes you think, "Where has this been all my life?
I hope you love it as much as I do
Before you start
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Bakers Note
Freeze-driedraspberries can be found in the grocery store, specifically in the dried fruit aisle at Whole Foods or on Amazon. Do not use "dried strawberries" because they have a gummy texture and won't grind into a powder effectively. I prefer using organic freeze-dried raspberries for the best and most intense flavor. Why choose organic? Becasuce it more delicious! Organic raspberries, free from synthetic additives, not only infuse your whip with an authentic, robust raspberry flavor but also paint it in a stunning range of natural pink shades, from a delicate blush to a deep, vivid pink. But there's more—this seedless raspberry powder plays a pivotal role in thickening your whip, giving it a mousse-like consistency that's both thick and delightfully creamy. So, for a whip that's a triple threat—flavorful, beautifully colored, and with a dreamy texture—opting for organic freeze-dried raspberries is a game-changer.
Use only heavy cream (or heavy whipping cream) with a 40% fat content. This higher fat content is key for whipping up a cream that's both thick and stable, providing the perfect base for your frosting. Ensure the cream is very cold for optimal whipping; placing the cream in the freezer for about 15 minutes before use can enhance the whipping process.
Opt for a full-fat, natural Greek-style yogurt with a 10% fat content. The thick consistency of Greek yogurt, achieved by straining out the whey, makes it an ideal choice for creating a rich and creamy and thick frosting. Avoid low-fat or fat-free yogurts, as their higher water content can result in a frosting that's too runny for your liking.
Your Greek Yogurt should be notably thick. If you find the yogurt too watery, a simple fix involves straining it through a fine-mesh sieve over a bowl, covered with plastic wrap, and left to drain in the fridge for a few hours or, ideally, overnight. This step is crucial to ensure your Raspberry Greek Yogurt Whip achieves the perfect consistency, avoiding a watery outcome that could compromise your frosting's structure
Raspberry Greek Yogurt Whip
- 50 grams of organic freeze-dried raspberries
- 350 grams of very cold heavy cream (40% fat)
- 350 grams of very cold Greek yogurt (10% fat), water removed
- 75 grams of powdered sugar
- 1 teaspoon of vanilla bean paste
Raspberry Greek Yogurt Whip
- Bakers Note: When creating your Raspberry Greek Yogurt Whip, selecting the right freeze-dried raspberries isn't just about flavor or color—it's about texture too. Starting with 50 grams, your goal is to get 30 to 35 grams of fine, seedless raspberry powder after sifting. Why choose organic? Becasuce it more delicious! Organic raspberries, free from synthetic additives, not only infuse your whip with an authentic, robust raspberry flavor but also paint it in a stunning range of natural pink shades, from a delicate blush to a deep, vivid pink. But there's more—this seedless raspberry powder plays a pivotal role in thickening your whip, giving it a mousse-like consistency that's both thick and delightfully creamy. So, for a whip that's a triple threat—flavorful, beautifully colored, and with a dreamy texture—opting for organic freeze-dried raspberries is a game-changer.
- Bakers Note: Use only heavy cream (or heavy whipping cream) with a 40% fat content. This higher fat content is key for whipping up a cream that's both thick and stable, providing the perfect base for your Raspberry Greek Yogurt Whip . Ensure the cream is very cold for optimal whipping; placing the cream in the freezer for about 15 minutes before use can enhance the whipping process. Opt for a full-fat, natural Greek-style yogurt with a 10% fat content. The thick consistency of Greek yogurt, achieved by straining out the whey, makes it an ideal choice for creating a rich and creamy Raspberry Greek Yogurt Whip
- For the Raspberry Greek Yogurt Whip: Begin by processing the 50 grams freeze-dried raspberries into a fine powder using a food processor, about one minute.
- Sieve the raspberry powder to remove all seeds, ensuring a smooth, seedless raspberry powder, approximately 30 to 35 grams.
- In a bowl, thoroughly whisk together 30 to 35 grams grams of seedless freeze-dried raspberry powder with 75 grams of powdered sugar. This combination will infuse the sugar with the vibrant raspberry flavor.
- Transfer the raspberry-sugar mixture into a mixing bowl. Add 350 grams of very cold Greek yogurt on top. Optionally, you can also add 1 teaspoon of vanilla bean paste for an extra flavor dimension. Pour 350 grams of very cold heavy cream over the yogurt mixture. Start your mixer on a low setting just to combine the ingredients for about 10 seconds. Stop the mixer to scrape down the sides and bottom of the bowl with a spatula, ensuring no ingredients are missed.
- After scraping, reattach your mixer and turn it on to a medium-high speed. about 1 to 3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens. The Raspberry Greek Yogurt Whip should be slightly thicker than whipped cream and firm enough ( as long as you have used a cream with 40% fat and everything was super cold) to fill your cakes and will firm up more when inside your cake.
- After whipping up your Raspberry Greek Yogurt Whip, use immediately or transfer it into an airtight container and let it rest in the fridge for a few hours. This little pause does wonders—it not only allows the flavors to mingle, but it actually deepens the flavor, making it even more delicious. It's like the frosting gets a flavor boost while you sleep!
- Just before you're ready to fill or spread it on cakes, re-whip it in your mixer to bring it back to a thicker consistency.
For step-by-step pictures of how to make
→ Raspberry Greek Yogurt Whip
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