Making your coffee at home probably won’t make you suddenly afford to buy a house, but it could help you buy more groceries every week especially when Starbucks is charging $1.25 just to add sweet cream cold foam on top of your drink. 🤨 I’m going to show you just how fast and easy it is to make sweet cream cold foam so you can make yourself a special drink at home and save that $5 for groceries. It adds up fast!
What is Sweet Cream Cold Foam?
Sweet cream cold foam is a lot like whipped cream, except not as stiff. It’s smooth and pourable, but still light, airy, and sweet. You can use it to top both hot and iced coffee drinks and it stirs into the drinks easily to make every sip extra creamy.
Ingredients for Sweet Cream Cold Foam
Making sweet cream cold foam only takes a few ingredients and about 30 seconds. Here’s what you’ll need to make sweet cream cold foam:
Milk: Make sure to use whole milk to keep the cold foam rich and thick. The milk helps thin the heavy cream just enough to make it pourable once whipped.
Heavy Cream: Heavy cream whips up into a light and airy foam while staying super creamy.
Vanilla Extract: A splash of vanilla extract adds to the extra creamy flavor.
Powdered Sugar: Powdered sugar dissolves quickly and easily into the thick dairy so you aren’t left with a grainy foam.
What Kind of Frother is Best?
If you make a lot of beverages at home, I highly suggest getting one of these little handheld frothers because it will pay for itself in no time. I find myself using it all the time. It whips up this sweet cream cold foam in seconds. You can also whisk by hand or vigorously shake the mixture in a tightly closed mason jar. Make sure the mason jar is at least double the volume of the liquid ingredients to give it room to aerate.
Can you Store the Leftovers?
This sweet cream cold foam is best when used immediately after making, so it’s best to make it in small batches like the recipe below. If the cold foam sits for a while before you pour it onto the drink, it will begin to separate into a stiffer foam layer on top and a fluid milk layer below. If it does separate, you can easily whisk it back together before pouring.
My Favorite Iced Coffee Recipe:
Here’s my favorite way to use the sweet cream cold foam at home. It makes the most delicious fall-flavored iced coffee drink!
Stir 1 Tbsp maple syrup and a pinch of cinnamon into 8oz. strong hot coffee.
Add all of the ingredients to a glass or 8oz. jar. Use a milk frother or close the jar tightly and shake the mixture vigorously until it turns into a smooth foam.
Pour the sweet cream cold foam over a hot or cold beverage immediately, and enjoy.
How to Make Sweet Cream Cold Foam – Step by Step Photos
Add ¼ cup whole milk, 2 Tbsp heavy cream, ¼ tsp vanilla extract, and 1 Tbsp powdered sugar to a glass or an 8oz. jar.
Use a handheld frother to whip the mixture into a smooth foam, or close the jar and shake vigorously until it’s a thick, foamy consistency.
Pour the sweet cream cold foam over your favorite coffee drink (hot or cold) and enjoy immediately! If the cold foam sits a few minutes before you’re ready to pour, make sure to whisk it up again briefly before pouring.
This mouth-wateringly creamy No-Bake Cheesecake is the perfect dessert for when you’re craving something sweet but don’t want to spend much time in the kitchen. It truly doesn’t get much easier when it comes to creating a dessert that feels so extravagant; you’re just crushing cookies and mixing a few ingredients. That’s it! PS You can make this up to 4 days ahead!
What Is a No-Bake Cheesecake?
Most cheesecakes (like New York, Philadelphia, or Basque) are made with eggs and baked, which gives them a rich, velvety mouthfeel and firm texture. Making traditional cheesecake is a WHOLE THING. Which is why I love No-Bake Cheesecake! It’s regular cheesecake’s less fussy younger cousin. You don’t use eggs. Instead, you use whipped cream to create a much lighter texture than a traditionally baked cheesecake. It’s also really easy to go plant-based when you make a No-Bake Cheesecake!
Ingredients For No-Bake Cheesecake
This easy-to-make No-Bake Cheesecake comes together in fifteen minutes with just a handful of ingredients. My favorite kind of dessert! The hardest part is waiting for it to set. Here’s what you’ll need to get this No-Bake Cheesecake on your table:
Honey-Graham Crackers: These cookies are the base of our crust. If you don’t like graham crackers, use your favorite cookie here. Oreos (minus the filling) and Shortbread Cookies are great substitutions.
Salted Butter: Helps pull the crust together. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the crust mixture. If you’re dairy-free, substitute with plant-based butter.
Brown Sugar: Helps sweeten the crust. Since cheesecake is served chilled, you won’t be able to taste the sugar as much as if it were a room-temperature dessert. So, we add a touch of sugar to the crumbled cookies to make sure the sweetness shows up. However, if you’re watching your sugar intake and want to leave it out, go for it. The crust will work without it.
Heavy Whipping Cream: Will be whipped to stiff peaks to lighten the cream cheese filling. If you’re plant-based, sub with unsweetened coconut cream.
Cream Cheese: Because what would a cheesecake be without it? You can use plant-based cream cheese as well.
Greek Yogurt: Adds a tanginess to the filling that helps develop a more intricate flavor profile without complicating things. You can substitute it with sour cream. For my dairy-free friends, use a plant-based sour cream or yogurt.
Powdered Sugar: Is the best option for sweetening, as it will dissolve immediately into the filling. Make your own by blending 1/2 cup granulated sugar with 1/2 tablespoon cornstarch until the mixture is powdery. You can also sweeten the filling with 1/3 cup of honey.
Vanilla: scents the filling and adds depth.
What To Serve With No-Bake Cheesecake
This easy breezy dessert is perfect topped with our Strawberry Syrup, Lemon Curd, Cherry Sauce, or Blueberry Sauce. If you want to garnish with fruit, frozen and thawed blueberries or cherries are an easy and economical option. You can, of course, top this easy cheesecake with sliced fresh strawberries.
How To Store No-Bake Cheesecake
This luscious cheesecake can be made up to four days ahead. If you have any leftovers (highly doubtful), wrap them well and store them in an air-tight container for up to five days in the fridge and three months in the freezer.
Crush the graham crackers to a fine powder in a blender or food processor and add to a medium bowl.
Mix the brown sugar into the graham cracker crumbs and then add the melted butter. Use your hands to mix the butter into the crumbs until a sand-like consistency is created.
Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.
Filling
Whip the heavy whipping cream and powdered sugar to stiff peaks.
In a separate bowl, whip the softened room-temperature cream cheese, Greek yogurt, and vanilla until smooth and creamy.
Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
Add the filling to your frozen crust gently. Lift the pie plate off the counter a 1/4 inch and gently drop it a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top.
Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!
How to Make No-Bake Cheesecake – Step by Step Photos
Crush 10 ounces of graham crackers (about 18 crackers) to a fine powder in a blender and add to a medium bowl. You’ll need 2 cups once crushed.
Mix two tablespoons of brown sugar into the cookie crumbs and then add 10 tablespoons of melted butter. Use your hands to mix the butter into crumbs until a sand-like consistency is created.
Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.
Whip 1 cup of heavy whipping cream and 1 cup of powdered sugar to stiff peaks.
In a separate bowl, whip the two 8-ounce blocks of softened room-temperature cream cheese, 5 ounces of Greek yogurt, and 1 teaspoon of vanilla until smooth and creamy.
Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
Add the filling to your frozen crust gently. Pick the pie plate up a 1/4 inch and gently drop it on the counter a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top. Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. Try our Cherry Sauce, Blueberry Sauce, Lemon Curd, or Strawberry Sauce. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!
This Lemon Pound Cake will make you swoon! It’s moist, tender, tart, and tangy. The light fluffy crumb is the perfect texture for soaking up the sweet and sour lemon glaze. Even better- it’s the absolute easiest cake to make. I bet you have everything you need in your pantry right now!
What is Lemon Pound Cake?
This classic dessert is baked in a loaf pan and is bursting with refreshing citrus notes that cut through the buttery sweetness of the cake. This easy recipe for Lemon Pound Cake is also one of my favorite ways to use up extra lemons, as the batter and glaze are loaded with lemon juice and zest.
Ingredients for Lemon Pound Cake
This cake is gorgeous and the flavors are zippy and balanced. It’s the perfect easy dessert recipe for a casual dinner or a fancy get-together (or if you’re in the mood for cake that isn’t too sweet.) Here’s what you need to make Lemon Poundcake:
Butter: creates a light, tender texture and helps the cake rise.
Granulated Sugar and Powdered Sugar: these sugars do more than sweeten the cake and the icing. Granulated sugar softens the cake crumb, adds moisture, and balances the tartness of the lemon juice in the batter. Powdered sugar creates structure in icing and helps mellow out the sourness of lemon juice.
Eggs: create structure that helps the cake rise and keeps the crumb airy.
Flour: the base of our batter, it creates the structure of the crumb. While we have not tested this recipe with gluten-free flour, a 1-to-1 gluten-free baking flour should be a great substitute.
Lemons: are the heart of this recipe. If lemons are out of your budget, you can try bottled lemon juice, and though it won’t taste quite as tart and refreshing, it will still be a good cake. If lemons are too tart for you, leave them out and just make plain, buttery, pound cake!
Place leftovers in an air-tight container and store at room temperature for up to 3 days. You can also wrap leftovers tightly in a layer of parchment paper and a second layer of aluminum foil, then freeze for up to 3 months. While you can refrigerate pound cake, it does dull the flavors and changes the texture of the cake. If you choose to refrigerate or freeze it, try warming it in a 350°F with a touch of butter brushed on each slice. I don’t know if you’ve ever tried frozen cake, but it’s delightful straight out of the freezer as well. The crumb stays soft and it’s a perfect treat for a hot summer day.
1cuproom temperature salted butter (plus more for greasing)$2.01
1.5cupsall-purpose flour (plus more for dusting)$0.22
1/2tspbaking powder$0.03
1/4tspbaking soda$0.01
1/4tspsalt$0.02
1cupgranulated sugar$0.39
4largeeggs, beaten$0.36
1/4cupbuttermilk$0.16
3lemons, juiced and zested, divided$1.32
1cuppowdered sugar$0.33
Instructions
Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
Mix the flour, baking powder, baking soda, and salt in a medium bowl.
Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.
Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
To make the glaze, mix the powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
Drizzle the glaze on the cooled pound cake and serve!
How to Make Lemon Pound Cake – Step by Step Photos
Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
Mix 1.5 cups of all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt in a medium bowl.
Mix 1 cup of room-temperature salted butter and 1 cup of granulated sugar in a large bowl until light and fluffy. Add 4 beaten large eggs, 1/4 cup of buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.
Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
Remove the poundcake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
To make the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
Drizzle the glaze on the cooled pound cake and serve!
