How to make cold foam at home
Cold foam is held up by protein, not fat, which is why skimmed milk whips higher than cream. Four cream-free bases, whip times and how to rescue it.
Cold foam without cream
Skimmed milk and milk powder — protein does the work
Cold foam does not actually need cream. Cream supplies fat and mouthfeel, but what holds the bubbles up is protein. Put the protein back and skimmed milk out-foams cream.
Sweet cream cold foam
Cream, milk and syrup, aerated to a pourable mousse
The one that cascades down through iced coffee instead of sitting on top like whipped cream. Consistency is the entire skill.
Salted caramel cold foam
Same base, caramel and salt worked in first
Salt does the heavy lifting here — it cuts the sweetness and makes the coffee underneath taste stronger.
Matcha cold foam
Green cap for an iced coffee, or a white cap for iced matcha
Works in both directions and both are good: matcha foam on coffee, or sweet cream foam on a matcha latte.