Step 1: Prepare the Ingredients

• Add Greek yogurt, cold heavy cream, maple syrup, vanilla extract, and a pinch of salt (if using) into the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer if you don’t have a stand mixer.

Step 2: Start Mixing

• Begin mixing on low speed for about 20 seconds, just until the cream incorporates with the yogurt. Gradually increase the speed to high.

Step 3: Whisk to Perfection

• Whisk on high speed for about 2 minutes. The mixture will become thicker and creamier. Once the initial mixing is done, reduce the speed and turn off the mixer. Use a spatula to scrape down the sides and mix again, ensuring everything is incorporated.

Step 4: Finish Whisking

• Continue whisking for an additional 2-3 minutes until soft peaks form. The peaks should stand up when the whisk is removed but will not be stiff, resembling whipped cream.

Step 5: Ready to Serve

• Transfer the whipped Greek yogurt to a sealed container and refrigerate for up to 5 days. It will thicken slightly as it chills, but it’s so delicious it rarely lasts that long!