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.
Ingredients
- heavy or whipping cream, fridge cold60 ml
- whole milk, fridge cold30 ml
- vanilla syrup10 ml
Method
Everything cold
Cold cream, cold milk, cold jug. Fat needs to be firm to trap air. Warm cream will not hold.
Cut the cream with milk
Pure cream whips into a solid lump that floats. The milk lowers the fat and gives you something pourable.
Aerate 15–25 seconds
Frother just under the surface. Stop when it thickens to the consistency of pouring yoghurt and holds a brief trail behind the whisk.
Pour over a full iced coffee
Straight down the middle. Correct foam sinks slightly, then rises and sits in a distinct band.
Notes
- Too thin and it disappears into the drink — whip 5 seconds more. Too thick and it sits like a hat — add 10 ml of cold milk and stir, do not re-whip.
- Vegan: barista oat milk plus 15 ml of the thick top layer from a chilled tin of coconut milk. Whip 40 seconds — plant foam needs longer.
- Makes enough for one tall drink. It holds in the fridge for about 20 minutes before it separates.
Lighter version
Skip the cream entirely — see Cold foam without cream in this app. Skimmed milk plus milk powder whips higher than cream does, because foam is held up by protein rather than fat.
See the full cold foam guide — bases, whip times and how to rescue it.
What you need
- Handheld milk frother or Jar with a tight lid or Blender or stick blender