Quick answer: pour cold skim milk, or a sweet cream mix of heavy cream, milk and vanilla syrup, into a tall glass and froth it with a handheld frother for 20–40 seconds until thick but pourable. Spoon it over iced coffee or cold brew.
Vanilla sweet cream cold foam
- 3 tablespoons cold heavy cream
- 2 tablespoons cold 2% milk
- 1 tablespoon vanilla syrup
Froth everything together until it thickens and doubles in volume, then pour it slowly over the drink so it floats on top.
4 ways to make cold foam
- Handheld frother: the quickest; froth in a tall glass for 20–40 seconds.
- Jar: shake hard in a sealed jar for 30–60 seconds.
- French press: pump the plunger quickly 20–30 times.
- Blender: pulse for a few seconds at a time until thick.
Tips for better foam
- Everything must be cold; warm milk will not hold a cold foam.
- Skim milk makes the most foam; cream makes it richer and silkier.
- Stop as soon as it is pourable. Over-frothed cream turns stiff, more like whipped cream.
Cold foam vs whipped cream
Cold foam is light and pourable; whipped cream uses higher-fat cream and holds peaks. Cafés that top drinks with whipped cream often use a dispenser charged from cream charger tanks; see how to use a cream charger tank and heavy cream vs whipping cream.
Frequently asked questions
What milk is best for cold foam?
Skim (nonfat) milk froths the most when cold. For a richer, sweeter foam, use a sweet cream mix of heavy cream, 2% milk and vanilla syrup.
Can you make cold foam without a frother?
Yes. Shake the mix hard in a sealed jar for 30 to 60 seconds, pump it in a French press, or pulse it in a blender until thick and pourable.
Is cold foam the same as whipped cream?
No. Cold foam is a lighter, pourable foam that floats on iced drinks. Whipped cream uses higher-fat cream and holds peaks.
