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Closeup view of a cold brew topped with vanilla sweet cream cold foam.

Sweet Cream Cold Foam {Starbucks Copycat}

Do you want to add Sweet Cream Cold Foam to all the iced coffee drinks you make at home? This easy Starbucks copycat recipe shows you how to make Vanilla Sweet Cream Cold Foam, but you can easily adjust it to make any flavor you desire!
5 from 2 votes
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Course: Drink
Cuisine: American
Keyword: Coffee Creamer Recipes, Starbucks Copycat, Starburst Recipes
Prep Time: 5 minutes
Makes: 2 servings
Calories: 199kcal
Author: Sues


  • ¾ cup 2% milk
  • ¼ cup heavy cream
  • 2 Tbsp vanilla syrup (store-bought or recipe below)

Vanilla Syrup

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean, split lengthwise


  • Mix milk, cream, and vanilla syrup in a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge. You can use this vanilla sweet cream in coffee as is if you want.
  • Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add the sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.

Vanilla Syrup

  • Put water and sugar in a medium saucepan and bring to a boil. Lower heat and let mixture simmer for about 10 minutes until sugar is completely dissolved and mixture has thickened a bit.
  • Pour syrup into a heat-proof jar or container. Scrape out some of the seeds from the sliced open vanilla pod with a sharp knife and add them and the vanilla bean into the syrup. 
  • Place syrup in fridge and let steep for at least 6 hours. Syrup will thicken more as it cools. If you want a more intense vanilla flavor, you can leave the bean in after 6 hours.
  • When vanilla syrup is stored in an airtight container in the fridge, it should stay good for about a month.


  • Note that if you're making your own vanilla syrup, it will need about 6 hours to steep. If you are in a rush and don't want to wait 6 hours for syrup to infuse, let it cool and shake jar vigorously to infuse vanilla flavor faster. Taste before using.
  • Servings are dependent on how much you like to use in your coffee.
  • Sweet cream should keep in your fridge in an airtight container for about a week. I recommend turning it into cold foam right before using. 
  • To make chocolate cream cold foam, simply add 2 ½ Tbsp chocolate malt powder. To make additional flavors, you can any flavor syrup you want instead of vanilla.

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Calories: 199kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Iron: 1mg
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!