TThis Peachy Greek Yogurt Whip is so fresh and tasty. It’s a lovely twist on a classic Greek yogurt whip.

I use Lipton Iced Tea Peach Powder to get that incredibly rich peachy flavor.

Why use peach powder instead of real peaches? When combined with yogurt and cream, fresh peaches can make the yogurt frosting bland as they lose their flavor.

Real peaches are delicious on their own, but they don’t hold up well in this mix.

That’s why I use this peach iced tea powder—it’s incredibly delicious and gives you a mouthful of peachiness in every bite.

Plus, it’s perfect inside cakes, adding a delightful burst of peach flavor to every slice.

Before you start
 

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Bakers Tip

For this recipe, I use Lipton Iced Tea Peach Powder. It's a powder that’s available at most supermarkets and online. I use one whole bag, which is 50 grams, to achieve a rich, peachy flavor that’s incredibly delicious. If you’re not sure where to find it, just Google "Lipton Iced Tea Peach Powder" and you'll find plenty of options.

 Use heavy cream (or heavy whipping cream) with a 40% fat content. This higher fat content is key for whipping up this Greek Yogurt 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.

Make sure to use 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 Whipped Yogurt 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 Frosting achieves the perfect consistency, avoiding a watery outcome that could compromise your frosting's structure.

Peachy Greek Yogurt Whip
 

• Bakers Note: for best results Use heavy cream (or heavy whipping cream) with a 40% fat content and Make sure to use full-fat, natural Greek-style yogurt with a 10% fat content. This higher fat content is key for whipping up this Greek Yogurt 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.

• Baker's Note: In this recipe, I use Lipton Iced Tea Peach Powder. One 50-gram bag provides a rich peach flavor, but you can start with 35 grams and adjust to your taste,  I use 50 grams. The peach flavor intensifies after chilling in the fridge. Why use peach tea powder instead of real peaches? Fresh peaches lose their flavor and texture when mixed with cream or Greek yogurt. The peach tea powder, available at most supermarkets, retains a delicious peach taste, making it a perfect choice for a year-round treat. Trust me, you'll love it!
   
• In a stand mixer fitted with the whisk attachment, beat together 250-gram cold Greek yogurt, 250-gram cold heavy cream, 1 teaspoon vanilla bean paste, 35 or 50 grams Lipton Iced Tea Peach powder, 25 gram powdered sugar, ( if using) 30 grams of white milk powder, if using, A few drops food coloring (optional, for a peachier color)
   
• Bakers Note: Adding milk powder is optional however not only does it thickens the Greek Yogurt frosting but also enhances its stability. The milk powder absorbs moisture and provides additional proteins and fats, helping the whipped cream hold its shape better.
   
• Mix on medium-high speed until light, fluffy and thick. It takes about 1-3 minutes. Whipped yogurt frosting destabilizes (softens) when overmixed, so keep an eye on the frosting as soon as it thickens.
   
• Stop the mixer and scrape down the sides and bottom of the bowl. Then, remove the bowl from the mixer. The Peachy 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) and will firm up more when inside your cake.
   
• The frosting can be made for up to 24 hours ahead-it´s best to use it immediately, but it can also be stored in an airtight container for at least 3 days. Lightly re-whip if needed.

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Peachy Greek Yogurt Whip
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