Print

Salted Caramel Cold Foam Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

This Salted Caramel Cold Foam is a rich and creamy topping perfect for iced coffee, offering the perfect balance of sweet and salty flavors. Made with simple ingredients like heavy cream, milk, caramel sauce, and sea salt, it creates a luscious, thick foam that floats elegantly atop cold brew or iced lattes, bringing a café-style treat to your home in under 10 minutes without any fancy equipment.

Ingredients

Scale

Cold Foam

  • ½ cup cold heavy cream
  • ¼ cup 2% milk (or whole milk)
  • 2 tablespoons caramel sauce (plus more for drizzle)
  • ¼ teaspoon fine sea salt

Coffee

  • 16 oz cold brew coffee or strong iced coffee

Instructions

  1. Add cream and milk to a bowl: Pour ½ cup cold heavy cream and ¼ cup 2% milk into a small mixing bowl. These form the base of your cold foam.
  2. Add caramel and salt: Stir in 2 tablespoons caramel sauce and ¼ teaspoon fine sea salt until combined. The caramel should be thick but pourable.
  3. Whip it up: Using a handheld frother or a whisk, whip the mixture for about 30 to 45 seconds until it becomes thick and foamy with a soft whipped cream texture, but not stiff.
  4. Pour coffee: Fill two tall glasses about three-quarters full with 16 oz of cold brew coffee or strong iced coffee over ice, leaving room for the foam.
  5. Top with cold foam and drizzle: Spoon the prepared salted caramel cold foam over the coffee in each glass. Drizzle extra caramel sauce on top if desired, and serve immediately.

Notes

  • Use cold heavy cream straight from the fridge for better foaming.
  • A handheld frother is preferred for ideal texture, but a whisk or mason jar can also work.
  • Don’t skip the salt; it enhances the caramel flavor.
  • You can use store-bought or homemade caramel sauce.
  • If the foam does not thicken, chill your mixing bowl for 5 minutes before whipping.
  • For dairy-free options, substitute with oat milk and coconut cream.
  • To store leftover foam, keep it in a sealed container in the fridge for up to 24 hours and whisk again before use.
  • Overwhipping will result in foam that’s too stiff to float on the coffee.
  • Always pour the coffee before adding the foam for best results.

Keywords: salted caramel cold foam, iced coffee topping, homemade cold foam, caramel coffee recipe, easy coffee foam, no frother coffee foam

Find it online: https://reemcook.com/salted-caramel-cold-foam-recipe/