COLD FOAMStrawberry Cold Foam
The quick answer
Strawberry cold foam blends 3 tablespoons heavy cream, 1 tablespoon 2% milk, 1 tablespoon fresh or frozen strawberry puree, and 1 teaspoon powdered sugar. Blend the strawberry smooth before adding to cream, then froth for 25 to 30 seconds. Fresh strawberry puree gives the most vibrant color and natural fruit flavor.
Bright pink, fruity, and creamy -- strawberry cold foam makes any drink look like it came from a specialty cafe. It's also one of the most crowd-pleasing flavors to serve at home.
Fresh strawberry puree is the best choice here, but frozen strawberries work nearly as well and are available year-round. Blend or mash 2 to 3 fresh strawberries per serving until completely smooth. Strain out the seeds if you want a very clean texture -- leaving them in is fine for home use.
Strawberry puree adds water to the foam base, which can make it thinner than a pure cream foam. Compensate by using slightly less puree (1 tablespoon maximum) and slightly more heavy cream. The fruit still flavors the foam while keeping enough fat structure to float on your drink.
A little powdered sugar helps the foam hold together and complements the natural sweetness of ripe strawberries. If your strawberries are very sweet, reduce the sugar to 1/2 teaspoon. If they're tart, keep the full teaspoon or add a tiny pinch of salt to enhance sweetness.
Strawberry cold foam turns a pale pink that deepens to coral depending on the ripeness of your fruit. Ripe, red strawberries produce a brighter color than pale ones. If you want a more intense pink, a tiny drop of beet juice or a pinch of freeze-dried strawberry powder does the job naturally.
Dial it in before you make it
Scale the foam to any cup size — exact milk, cream, and syrup.
Cold Foam Ratio Calculator
| Ingredient | Amount | ~ cal |
|---|---|---|
| 2% milk | 2.7 oz | 40 |
| Heavy cream | 1.3 oz | 135 |
| Vanilla syrup | 1 tbsp | 20 |
| Estimated total | 195 cal | |
- 1. Add the amounts above to a jar or deep cup.
- 2. Froth 30–45s until it doubles and holds soft peaks.
- 3. Spoon over iced coffee, cold brew, or matcha. Serve right away.
Nutrition is a rough estimate from standard ingredient values and is not medical or dietary advice.
Make it
Makes 1 drink
Ingredients
Steps
We tested this foam on iced vanilla lattes, iced lemonade, and cold brew. The standout was iced lemonade -- the tartness of lemon with the sweet strawberry foam created a combination reminiscent of strawberry lemonade in coffee-drink form. It's worth trying even if you're not usually a fruity coffee person.
Pro tips
- Use fully ripe, red strawberries for the best color and sweetest flavor -- pale strawberries produce bland foam.
- Freeze-dried strawberry powder is an excellent substitute when fresh strawberries are out of season.
- Strain the puree for a cleaner texture, or leave the seeds in for a more rustic, homemade look.
- This foam is exceptional on iced lemonade and makes a non-coffee drink feel cafe-special.
- For a more intense pink, blend in 1/4 teaspoon of freeze-dried strawberry powder with the puree.
Frequently asked questions
Can I use strawberry jam instead of fresh puree?
Yes, with adjustments. Use 1 teaspoon of jam instead of 1 tablespoon of puree because jam is much sweeter and more concentrated. Thin it with a drop of water first. The foam won't be as vibrantly colored but still has a good strawberry flavor.
Can I use frozen strawberries for cold foam?
Yes. Thaw the strawberries first and blend until smooth. Frozen strawberries work as well as fresh and are often sweeter and more intensely flavored. Drain any excess water from the thawed berries before blending so the puree isn't too thin.
What drinks pair best with strawberry cold foam?
Iced vanilla lattes, iced lemonade, cold brew, and iced matcha lattes are all excellent pairings. Strawberry foam also works on iced tea for a non-coffee option that looks beautiful and tastes refreshing.
Why is my strawberry cold foam too thin?
The water content of the puree thins the cream mixture. Use no more than 1 tablespoon of puree and make sure your cream is very cold. You can also reduce the milk to 1 teaspoon and compensate with an extra teaspoon of heavy cream.
