Making vanilla sweet cream cold foam at home is so much easier than you might think. All you need for this easy Starbucks copycat recipe are a few simple ingredients and a handheld milk frother. Whip the cream mixture up in minutes and top your favorite cold brew.
If you need another Starbucks coffee, try our favorite copycat recipes: pumpkin cream cold brew, iced cinnamon dolce latte, or an iced caramel latte.
Starbucks Vanilla Sweet Cream Cold Foam
How is cold foam made? Starbucks uses a special machine to froth a mixture of vanilla, cream, milk and sweetener to create a sweetened whipped cream texture.
It sits on top of your favorite iced beverage (kind of like the pumpkin cream cold brew) and slowly seeps into it as it sweetens it and makes the drink extra creamy. The Starbucks vanilla sweet cream cold brew is a signature drink with this topping!
Vanilla Sweet Cream vs Cold Foam
Cold Foam: Starbucks makes this by whipping/frothing cold nonfat milk on high speed for a frothy, unsweetened coffee topping.
Sweet Cream: This creamer is made with a mix of heavy cream, milk, and vanilla and poured into iced coffee or cold brew to make it sweet and creamy.
Vanilla Sweet Cream Cold Foam: This recipe is the combination of the two above. It’s essentially the same ingredients as the sweet cream, but whipped at high speed to give your cold brew and iced coffee a whipped, sweet and creamy flavor.
Ingredient Notes and Substitutions
- Heavy cream or cashew cream: Both are great options for this recipe and gives it a creamy texture. We used coconut cream to keep it dairy-free and vegan. If you have half and half on hand you can swap the cream and milk for more of that since it’s pre-mixed cream and milk.
- Almond milk or skim milk: Most people don’t know milk with less fat froths much easier, which is why we recommend a skim milk or almond milk. An oat milk or coconut milk will work as well and whole milk works too if that’s all you have on hand. You could even make your own homemade oat milk!
- Vanilla: We used a vanilla extract because that’s what we typically have on hand and know most people already have this. You could use a vanilla bean paste as well. It’s so great to see the little flecks of vanilla in the cold foam recipe.
- Sweetener: We opted for maple syrup, however, a monk fruit sweetener is a great low-carb and keto option and simple syrup (store bought or homemade) works well too. Dissolve sugar in water over the stove with a little vanilla to make a homemade vanilla syrup.
How to Make Vanilla Sweet Cream Cold Foam with Vanilla Extract
Blend: Mix the cream, milk, vanilla extract, and sweetener in a tall, skinny glass. Use a handheld frother to blend the mixture well on high speed for at least one minute, until it thickens and froths well.
See notes if you don’t have a frother.
Taste and serve: Taste the sweet cream cold foam and adjust the sweetness to your liking. Top your favorite cold brew or iced coffee and enjoy!
How to Make Cold Foam Without a Milk Frother
Not everyone has an electric milk frother, so here are a few options so you can make this at home no matter what appliances (or lack thereof) you have.
- French press: Pour the ingredients into a french press and move the handle up and down vigorously until it starts to foam
- Mason jar: Add everything to a mason jar with a lid and shake it really well until foamy and it reaches a velvety texture.
- Immersion blender: This is essentially an extra larger frother, often used to blend soups in pots. If this is all you have it will likely work. You may need to double the recipe to create more volume because the blender needs to be fully submerged to work properly.
- Creamer with no foam: Mix the ingredients in a jar or stir well with a spoon to combine.
Recipe FAQs
What makes Starbucks cold foam so thick?
Starbucks’ cold foam is made thick and creamy through a process of aerating and frothing the milk or cream. To create a thick texture, the milk and cream mixture is aerated using a milk frother or a similar device. This introduces air into the mixture, causing it to expand and become frothy. The frothed mixture is then whipped further to increase its volume and create a dense, velvety texture. The combination of aeration, whipping, and carefully layering the cold foam on top of the drink helps to achieve the signature thick and velvety texture of Starbucks’ cold foam.
Serving and Storing
This recipe makes enough vanilla sweet cream cold foam for up to 2 cups of coffee. However, if you want a large coffee or just like a lot of cream, you can do the whole batch on top of one.
To store: pour any leftover foam into a jar with a lid and store in the fridge for up to 3 days. Froth again before serving.
What’s the Best Coffee to Use for Cold Foam?
Homemade vanilla sweet cream cold foam is typically served on top of a cold brew coffee. You can brew really strong coffee at home and chill it in the fridge or you can even use store-bought cold brew coffee. Add a little monkfruit sweetener or simple syrup to the coffee first if you want it sweeter.
Can I use iced coffee instead? Iced coffee is another great option to serve with sweet cream. You can even top other iced drinks like lattes and cappuccinos.
Dietary Modifications
Dairy-free: We tested this recipe over 3 times to get a great dairy-free option. Use coconut cream and almond milk for a dairy-free and vegan option. You could even make your own homemade oat milk!
Keto/Low carb: Use a monkfruit sweetener rather than maple syrup or a simple syrup.
This recipe is naturally gluten-free!
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Vanilla Sweet Cream Cold Foam
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Ingredients
- 3 tablespoons of heavy cream or full fat coconut cream
- 1/3 cup unsweetened almond milk or skim milk
- 1 teaspoon vanilla extract or 1/2 tsp vanilla bean paste
- 1 tablespoon of maple syrup or monkfruit sweetener more or less too taste
Instructions
- Mix the cream, milk, vanilla extract, and sweetener in a tall, skinny glass. Use a handheld frother to blend the mixture well on high speed for at least one minute, until it thickens and froths well. See notes if you don’t have a frother.
- Taste the the sweet cream cold foam and adjust the sweetness to your liking. Top your favorite cold brew coffee or iced coffee.
Notes
- For just a creamer with no foam: mix the ingredients in a jar to combine
- If you don’t have a handheld milk frother: Pour the ingredients into a french press and move the handle up and down vigorously until it starts to foam. You could also add everything to a mason jar with a lid and shake it really well until thick and foamy.
- Keto/Low Carb: swap a few teaspoons of monkfruit sweetener for maple syrup.
- Homemade vanilla simple syrup: boil water and granulated sugar until the sugar dissolves. Stir in vanilla and allow it to cool before blending.
- To store: pour any leftover foam into a jar with a lid and store in the fridge for up to 3 days. Froth again before serving.
Video
Equipment
- Handheld Frother see notes for other options
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Would using honey as a sweetener also work?
Yes, it would!
This worked perfectly with the country crock plant cream. I was perfect! Thank you
I made per the instructions and didn’t feel like the foam had much vanilla taste. Next time I used vanilla flavoring syrup (like the coffee flavoring syrup) instead of vanilla extract and it was AMAZING. That makes it very sweet though so beware! A small hand held blender will froth the foam also if you don’t have a frothier, you can get it really thick if you like it like that, but it takes a little time. First time I shook it in a mason jar (that works too) and the second time I tried a hand held mixer. Overall, an easy recipe to make with items that are probably already in your fridge or cabinet!
Comes out super liquidy
Sorry to hear that! This may depend on the type of milk you used and how strong your frother is. Can you share more so I can help trouble shoot? Thanks!
Flavor was good, I used vanilla Carmel crème skinny syrup( kinda like the coffee shops) mine came out super thin and watery too. I used unsweetened vanilla Oatmilk, and put 3 tablespoons of heavy whipping cream
I have a hand held frother. Frothed for 3 minutes
Oh so good with so many variations available. Thank you so much for taking the time to write and share this.