Vanilla Sweet Cream Cold Foam

Nisrine Idrissii

Vanilla Sweet Cream Cold Foam

Light, airy, and perfectly sweet vanilla cold foam that floats beautifully on iced coffee. Made with just three simple ingredients and ready in under 2 minutes—way better than the coffee shop version!

Print Recipe

Prep Time 2

Total Time 2

Servings: 2 persons

Calories: 90

Ingredients Equipment Method Notes

Ingredients

¼ cup 60ml heavy whipping cream, cold
¼ cup 60ml whole milk, cold (2% milk also works)
1-2 tablespoons vanilla syrup or substitute: 1 tablespoon powdered sugar + ¼ teaspoon vanilla extract
Pinch of salt optional, enhances flavor

Equipment

1 handheld milk frother (or French press, blender, or mason)
1 jar small glass or jar
1 measuring cup

Method

Keep all ingredients cold in the refrigerator until ready to use
Combine heavy cream, milk, and vanilla syrup in a small glass or jar
Submerge the milk frother into the mixture near the bottom
Froth for 15-25 seconds, moving the frother up and down, until mixture becomes thick and foamy
Stop when foam is light, airy, and pourable (soft peaks, not stiff like whipped cream)
Pour immediately over iced coffee or cold brew
Enjoy right away for best texture and flavor

Notes

Cold foam is best served immediately as it begins to deflate after 30 minutes. For make-ahead convenience, prepare the sweet cream base (before frothing) and store in the refrigerator for up to 3 days—then froth fresh portions as needed. Don't over-whip or it will become too thick like whipped cream. Use skim or low-fat milk for thicker, more stable foam, or stick with whole milk/cream blend for richer flavor.