How to Make Cold Foam for Cold Brew and Iced Coffee

Last updated: June 2026

What is cold foam?

Made famous by the big coffee chains, cold foam has become the signature of summer iced drinks. It is a milk foam whipped entirely cold, with no steam wand. Where the hot foam of a cappuccino is built from the heat and air of steam, cold foam comes from fast mechanical whipping that folds fine bubbles into milk taken straight from the fridge.

What sets it apart is its density. Firmer and more stable than hot foam, it settles in a clean layer on the coffee rather than dissolving into it. That hold comes from the milk's proteins, which trap the air. This is exactly why the choice of milk matters as much as the technique, as we will see below.

Cold foam pairs best with cold brew and iced coffee, whose gentle bitterness and chill call for a creamy milky cap. Serve it plain, sweetened, or flavoured with vanilla, caramel or hazelnut. Its best-known form, sweet cream, adds a little cream for a rounder mouthfeel.

Ingredients and quantities

The base recipe comes down to a single ingredient. Everything else hinges on the milk you choose and, optionally, the flavour.

• 60 ml well-chilled semi-skimmed milk per drink (skimmed whips up even better; whole milk gives more body but a less stable foam)
• 1 to 2 teaspoons of vanilla syrup or sugar, optional, stirred in before frothing
• 1 glass of cold brew or iced coffee over ice, to receive the foam
• For a sweet cream version: 30 ml of single cream blended with 60 ml of skimmed milk and a dash of vanilla syrup

The quantity rule of thumb is simple: count on roughly 60 ml of milk per drink, which will swell to about triple its volume once whipped.

Step-by-step method

The electric frother method is the quickest and most consistent. Work in a narrow vessel, tall enough to keep the whisk submerged.

1. Gather and chill the ingredients. Measure 60 ml of well-chilled semi-skimmed milk. Milk straight from the fridge whips up more easily, because the cold steadies the proteins that build the foam.
2. Sweeten or flavour if you like. Stir 1 to 2 teaspoons of vanilla syrup or sugar straight into the milk. Adding it before whipping spreads the flavour through the whole foam rather than letting it sink.
3. Froth the milk cold. Sink the frother to the bottom of the vessel, switch it on, then draw the whisk slowly up to the surface over 20 to 30 seconds. You will see the volume grow and the texture thicken, the sign that the air is folding in.
4. Check the texture. The foam should form soft peaks and stay pourable, glossy and just thick enough to nap. If it is still liquid, give it a few more seconds. If it turns grainy like whipped cream, you have over-whipped it.
5. Pour over the iced coffee. Build the cold brew or iced coffee over ice, then spoon the foam on top, or pour it slowly over the back of a spoon so it floats in a clean layer. Serve at once.

Variations: sweet cream, vegan, flavoured

Once you have the technique, cold foam is easy to adapt to tastes and diets.

• Sweet cream. The most indulgent version blends roughly 1 part single cream to 2 parts skimmed milk, with a dash of vanilla syrup. The skimmed milk delivers the hold, the cream the roundness. Whip the same way, 20 to 30 seconds.
• Vegan with oat or soy. Always choose a barista-edition plant milk, richer in protein and emulsifiers. Barista soy whips up best and most reliably, with barista oat just behind. A well-made plant-based foam holds for around 30 minutes on an iced coffee.
• Flavoured. Vanilla, caramel, hazelnut or a little cocoa powder: add the flavour to the milk before frothing. For a salted, coffee-shop-style foam, a pinch of salt in a sweet cream base lifts the caramel or hazelnut.

Common mistakes

Three pitfalls explain most failed cold foams.

• Milk that is too rich. Whole milk alone, high in fat and lower in protein, gives a foam that collapses fast. Favour semi-skimmed or skimmed for the hold.
• Over-whipping. Past the point where the foam thickens, the milk turns into grainy, un-pourable whipped cream. Stop as soon as soft peaks appear.
• Milk that is not cold enough. Lukewarm milk whips poorly and holds for less time. Take it out of the fridge at the last minute and work quickly.

The equipment

Several tools will whip cold foam, from the fastest to the most rustic. None of them needs heat.

• Handheld electric frother. The simplest and most consistent: 20 to 30 seconds is enough for a dense foam. It is the go-to tool at home.
• French press. Pour the cold milk into the jug and pump the plunger up and down for 30 to 60 seconds. The foam comes out slightly airier, with occasionally larger bubbles, but the result is very respectable.
• Shaker or sealed jar. Fill to one third, seal tightly and shake vigorously for 30 to 60 seconds. An effective stopgap, a little physical and less consistent.
• Blender or hand mixer. A blender or an electric whisk with a whisk attachment will also foam the milk. Watch closely so you do not pass the whipped-cream stage.

Frequently asked questions about cold foam