Yields: ~1 cup
Protein: ~15–20g per ½ cup (depending on protein powder)
Ingredients
- ½ cup heavy cream (or coconut cream for dairy-free)
- ¼ cup Greek yogurt (for creaminess + protein)
- 2 tbsp powdered sweetener (or sugar)
- 2 scoops vanilla or unflavored whey protein powder (~30–40g protein)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Chill your mixing bowl and beaters in the fridge for 10–15 minutes (optional, makes fluffier cream).
- Combine heavy cream and Greek yogurt in the chilled bowl.
- Start whipping on medium speed until it softly thickens.
- Add protein powder, sweetener, vanilla, and salt gradually.
- Continue whipping until stiff peaks form (don’t over-whip or it’ll turn grainy).
- Use immediately or store in fridge up to 24 hours. Whisk briefly before using if it settles.
Tips & Variations
- Chocolate version: use chocolate protein powder + a tsp cocoa powder.
- Lower-fat option: swap heavy cream with full-fat Greek yogurt only (whips less, but still creamy).
- Fluffier: fold in 1–2 tbsp egg whites whipped separately (pasteurized eggs only).
- Sweetener swap: honey, maple syrup, or monk fruit powder.
Macros (approx per ½ cup serving)
- Calories: 120–150
- Protein: 15–20g
- Carbs: 3–5g
- Fat: 6–8g
