Cream Cheese Cold Foam
oday, I'm sharing the secret to creating luxurious cream cheese foam right in your own kitchen! This velvety, tangy topping will transform your regular coffee into a café-worthy masterpiece.
Servings: 4
Calories: 88kcal
Cost: 10.00
Equipment
- 1 Tall Glass
- 1 Blender, or Immersion Blender
- 1 measuring spoon
- 1 Squeeze Bottle for Storage
Ingredients
- ½ cup Whole Milk
- 4 tablespoon Heavy Whipping Cream
- 2 tablespoon Powdered Sugar
- 3 tablespoon Softened Cream Cheese
- 1 teaspoon Vanilla Extract
Instructions
- Add the whole milk, heavy cream, softened cream cheese, powdered sugar, and vanilla extract to a tall container or mixing bowl.
- Using an immersion blender or regular blender, blend the mixture for 1-2 minutes until it thickens noticeably but remains pourable. You're looking for a consistency that's thick enough to float on your beverage but fluid enough to pour smoothly.
- The foam should coat the back of a spoon but still flow easily. If it's too thick, add a splash more milk. If it's too thin, blend for another 30 seconds.
- Store in a squeeze bottol for 3-5 days
Video
Notes
- Soften cream cheese completely - Room temperature is key to avoid lumps
- Start with 2 tablespoon sugar - Add more to taste; you can't remove excess sweetness
- Use a tall, narrow container - Better blending control and less splashing
- Blend until it coats a spoon - Should pour smoothly but hold its shape
- Don't over-blend - Stop when thickened or it becomes too dense
- Chill glasses beforehand - Helps foam maintain beautiful layers longer
- Use within 24 hours - Best texture and flavor when fresh
- Stir gently before reusing - Natural separation happens in the fridge
Nutrition
Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 16mg | Potassium: 62mg | Sugar: 6g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 0.02mg