Creamy Cheese Foam For Milk Tea

I still remember my first real cheese foam for milk tea. I was at a cafe, took a sip, and was like, “Wait, what IS this?” This salty, creamy foam on my drink just completely changed the game for me. Naturally, I had to figure out how to make it myself. My kitchen was a disaster zone for a few days, and my husband was sick of drinking my “test teas,” but I finally got it. And it’s way easier than you’d think. It all comes down to cold ingredients and not over-mixing.

Ingredients for the Perfect Cheese Foam For Milk Tea

Look, the ingredient list is super short. The only thing you really have to pay attention to is the temperature. Your cream and cream cheese need to be cold. Not just cool from the fridge, but cold. It’s the one thing that will make or break your foam. Trust me. Here’s all you need for this cheese foam recipe.

• 4 oz (113g) full-fat cream cheese, softened just enough to mix
• 1/2 cup (120 ml) cold heavy whipping cream
• 3 tablespoons (45 ml) whole milk
• 3 tablespoons (38g) granulated sugar
• 1/4 teaspoon sea salt

How to Make The Best Cheese Foam: Step-by-Step

Okay, let’s get into it. I’ll give you the play-by-play. Pay attention to the little notes—they’re mostly things I messed up the first few times so you don’t have to.

Step 1: Create the Sweet and Salty Base

In a bowl, dump the cream cheese, sugar, and salt. Start your hand mixer on low and just beat it until it’s smooth. If you see lumps, keep going. You’ll want to scrape the bowl down with a spatula once or twice to catch any bits hiding on the side. This is how you avoid a lumpy final product.

Step 2: Loosen the Mixture with Milk

With the mixer still on low, slowly stream in the milk. Mix it just until it comes together and looks kinda like thin pancake batter. This step just ensures the foam isn’t too dense or heavy later on.

Step 3: Whip It to Fluffy Perfection

Okay, now for the main event. Pour in the cold heavy cream. Turn the mixer up to medium-high. It’ll start to thicken up pretty fast. You’re looking for “soft peaks.” That just means when you lift the beaters up, the tip of the foam peak flops over. Don’t go for stiff peaks like you would for regular whipped cream. You want this thick but still soft and pourable. And whatever you do, don’t walk away! It can go from perfect to too thick in seconds, so keep an eye on it. This is how you get that ideal salted cream cheese foam.

Step 4: Chill and Serve Your Cheese Cap

I know you want to use it right away, but pop the bowl in the fridge for at least 15-20 minutes. It just gets better and the flavors come together. While it’s chilling, make your drink. I usually just go with a strong black tea over ice. Then you get to spoon a huge dollop of this stuff right on top. It’s the best easy boba topping recipe to make your afternoon drink feel a little more exciting.

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Seriously, You Have to Try This

The reason I love this recipe is that it tastes like the real deal you get from a good boba shop. That salty-creamy-sweet combination is just so good. Being able to whip up this cheese foam for milk tea whenever the craving hits is honestly a bit dangerous. Let me know if you try it! I’m curious to hear what you think, so drop a comment below.

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Yield: 2-3 yield

Cheese foam for milk tea

Prep Time: 5 minutes

Cook Time: 3 minutes

Additional Time: 15 minutes

Total Time: 23 minutes

Whip up this salty-sweet, creamy cheese foam at home. It's the perfect decadent topping for your favorite iced milk tea. Tastes just like a boba shop!

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Ingredients

• 4 oz full-fat cream cheese, softened
• 1/2 cup cold heavy whipping cream
• 3 tbsp whole milk
• 3 tbsp granulated sugar
• 1/4 tsp sea salt

Instructions

Step 1

In a bowl just dump the cream cheese sugar and salt. Mix it on low until its totally smooth no lumps please. Scrape the bowl so you get everything.

Step 2

Keep the mixer on low and slowly pour in the milk. Just mix it till it looks like thin pancake batter.

Step 3

Now pour in the cold heavy cream. Turn the mixer up to medium-high and whip it. Stop when you get soft floppy peaks dont make it stiff.

Step 4

I know its hard but let it chill in the fridge for 20 minutes. Then just spoon a big amount on top of your cold tea.

Notes

Seriously make sure your cream is super cold.

Dont walk away when whipping it gets thick fast.

Softened cream cheese is way easier to mix lump free.

This stuff is great on iced coffee too just saying.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 485Total Fat: 42gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 127mgSodium: 495mgCarbohydrates: 25gFiber: 0gSugar: 24gProtein: 6g

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