Quick answer: To make cold foam without a mixer, dissolve 100g of MIX-LAH whipping cream powder in 600ml of cold water, pour it into a pancake bottle, shake for a few seconds, then squeeze it on top of your drink. No heavy cream or milk needed. One batch makes about 16–20 cups.
Hi everyone! We have shared a cold foam recipe before. This time we are sharing an easier, improved version that uses a pancake bottle. It works for cafés, drink sellers and anyone who loves making coffee at home.
Watch the full recipe:
Watch the 60-second recipe. Open on YouTube
What Is Cold Foam?
Cold foam is a light, airy and frothy cold cream topping, squeezed on top of cold drinks such as iced latte, iced coffee, matcha and tea. It adds a creamy texture without making the drink feel heavy.
What You Need
- Digital weighing scale
- Jug
- Spoon for stirring
- Pancake bottle (squeeze bottle)
- MIX-LAH whipping cream powder and cold water
How to Make Original Cold Foam (Step by Step)
Ingredients
- 100g MIX-LAH whipping cream powder
- 600ml cold water
- Weigh the powder and measure the cold water.
- Dissolve the powder in the water in a jug until fully dissolved. Dissolve first, then pour into the bottle.
- Pour the mixture into the pancake bottle.
- Shake for a few seconds until it turns frothy.
- Squeeze the foam on top of your drink. Done!
Want to plan your own batch? Use the recipe lab below to switch versions, scale the batch and work out how much powder you need.
🧪 Interactive Cold Foam Recipe Lab
Pick a version, choose how many bottles to make, and plan your batch. Nothing to install, it works right here.
1. Choose your version3. Batch planner
*Estimates only, based on current ingredient prices and an average of 18 cups per batch. Your own yield and cost will vary with the amount of foam you pipe per cup.
4. Make-along checklist
Cold Foam Recipes Compared: Original vs Cheese vs Pistachio
| Version | Ingredients | Cold water | Cost per cup* |
|---|---|---|---|
| Original | 100g whipping cream powder | 600ml | RM0.42 |
| Cheese Foam | 60g whipping cream powder + 40g cheese foam powder | 600ml | RM0.28 |
| Flavoured (Pistachio) | 100g whipping cream powder + 80g pistachio ice blended powder | 600ml | RM0.40 |
*Estimated cost of the foam only, based on current prices. The method is the same for every version: dissolve, pour into the bottle, shake until frothy.
Why Use Whipping Cream Powder Instead of Liquid Cream?
- Longer shelf life
- Does not spoil as quickly
- Less wastage, especially for business owners
- More economical than dairy whipping cream
*Tip for a richer taste: Dairy whipping cream is fattier. If you want a richer, creamier taste, replace the cold water with cold full cream milk.
How to Store Cold Foam
- Label the bottle with the date and time it was made.
- Keep it in the chiller or fridge.
- Close the bottle tightly. When air gets in, the foam turns “dry”.
- Expect it to keep for about 3–5 days, but always taste and check it before use.
- Mix only what you need so nothing goes to waste.
Cold Foam FAQ
1. Can I make cold foam without heavy cream or milk?
Yes. Use whipping cream powder with cold water (100g to 600ml) in a pancake bottle. No heavy cream or milk is needed.
2. Do I need a mixer to make cold foam?
No. A pancake bottle and a few seconds of shaking are enough to get light, frothy foam.
3. How much does cold foam cost per cup?
About RM0.28 to RM0.42 per cup depending on the version. One batch makes roughly 16–20 cups.
4. How long does cold foam last?
Roughly 3–5 days in a tightly closed bottle in the fridge. Always taste and check it before use.
5. Can I make cheese foam?
Yes. Use 60g whipping cream powder + 40g cheese foam powder + 600ml cold water.
6. Can I create flavour cold foam?
Yes. Add 80g of MIX-LAH Ice Blended powder such as pistachio to 100g whipping cream powder and 600ml cold water. The steps stay the same.
Products used in this recipe:
