In a large mixing bowl, whisk the cream on high speed until it forms soft peaks. Stop whisking and add all the icing sugar, then gently stir to incorporate. Continue whisking on medium-high speed until the cream forms stiff peaks.
In a large bowl, soften the yogurt with a spatula. Add one-third of the cream to the bowl and stir to lighten the texture of the yogurt. Add the rest of the cream and fold gently to combine. You can refrigerate this mixture for about an hour before the cream starts to weep.
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