How to Make Cold Foam
Cold foam is just cold milk whipped until it thickens and holds air, no steam required, but it only turns out thick and pourable if you use the right milk and stop frothing at the right point. Too little air and it's just milk; too much and it separates into foam and liquid instead of one cohesive layer.
Steps
- 1Pour 1/2 cup cold milk into a jar or the cup of a handheld frother. Whole milk or oat milk labeled 'barista' gives the thickest, longest-lasting foam because of their fat and protein content.
- 2If using a handheld frother, submerge the whisk head just below the surface of the milk and turn it on, tilting the container slightly so air gets pulled in.
- 3If using a jar, screw on the lid and shake vigorously for 30-45 seconds, then remove the lid and microwave for 15-20 seconds if you want the foam to firm up further (this works for a cold-then-set foam, not a hot one).
- 4Froth for about 20-30 seconds total, until the milk roughly doubles in volume and forms soft peaks that hold their shape on a spoon.
- 5For sweetened cold foam, whisk 1-2 teaspoons of simple syrup or sweetened condensed milk into the milk before frothing.
- 6Spoon or pour the foam over iced coffee, letting it sit on top rather than stirring it in immediately.
Common mistakes
- Using skim milk: it has almost no fat, so it foams up fast but collapses within a minute or two instead of holding a thick layer.
- Over-frothing: past the soft-peak stage, the foam starts to separate into stiff clumps and watery milk underneath.
- Frothing warm milk: cold milk holds air bubbles longer because the proteins are less relaxed than in warm milk, which is why cold foam collapses faster if the milk isn't properly chilled first.
Equipment
- Handheld milk frother or a jar with a tight-fitting lid
- Measuring cup
- Spoon for layering the foam on top of the drink
FAQ
What milk works best for cold foam?
Whole milk gives the richest, most stable foam because of its fat content. Oat milk labeled specifically as a barista blend is the closest non-dairy substitute since it has added fats and stabilizers that regular oat milk lacks.
Can I make cold foam without a frother?
Yes, shake cold milk in a tightly sealed jar for 30-45 seconds. It won't get quite as thick as a handheld frother produces, but it will still form a pourable, slightly thickened layer.
Why does my cold foam deflate so fast?
It's usually skim or low-fat milk, which lacks the fat needed to stabilize air bubbles, or the milk wasn't cold enough going in. Milk straight from the fridge, around 40°F (4°C), froths up more stable than room-temperature milk.
How is cold foam different from whipped cream?
Cold foam is just aerated milk with no added fat or stabilizers beyond what's naturally in the milk, so it's lighter and dissolves into the drink rather than sitting on top indefinitely like whipped cream does.
Need exact temperatures or timing? Check our Time & Temperature Guide →