Name: Cheese Foam For Milk Tea
Prep time: PT-491924H42M55S
Total time: 7 min
Cuisine: Asian
Ingredients: 4 ounces cream cheese, softened; 1/2 cup heavy whipping cream; 2 tablespoons whole milk; 2 tablespoons granulated sugar; 1/8 teaspoon salt

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I love making this cheese foam for milk tea whenever I want to recreate that creamy, slightly salty topping I get at my favorite bubble tea shops. It’s smooth, fluffy, and perfectly balanced between sweet and savory, making every sip of milk tea extra indulgent.

Why You’ll Love This Recipe

I enjoy how simple this cheese foam is to prepare with just a few ingredients. It adds a luxurious, velvety texture to milk tea and creates that signature sweet-salty contrast that makes each sip exciting. I also like that I can adjust the sweetness and thickness to match my personal taste. It instantly turns homemade milk tea into something that feels café-quality. Cheese Foam For Milk Tea

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese, softened
heavy whipping cream
whole milk
granulated sugar
salt

Directions

I start by placing the softened cream cheese in a mixing bowl and whisking it until completely smooth and free of lumps.

I add the sugar and a small pinch of salt, mixing until fully combined. Then I slowly pour in the heavy whipping cream while whisking continuously to create a smooth and creamy consistency.

Next, I add a little milk to loosen the mixture slightly. I continue whipping until the foam thickens but remains pourable. I look for a soft, fluffy texture that can sit on top of milk tea without immediately sinking.

Once the cheese foam reaches the right consistency, I spoon or gently pour it over freshly prepared milk tea. I serve it immediately for the best texture and flavor.

Servings and timing

I usually get enough cheese foam for 2 to 3 large cups of milk tea.

Prep time: 5–7 minutes
Total time: 7 minutes

Variations

I sometimes add a splash of vanilla extract for extra depth of flavor. When I want a richer taste, I increase the cream cheese slightly. For a lighter version, I whip the heavy cream separately first and then fold it into the cream cheese mixture. I also experiment with a touch of matcha powder or cocoa powder for a flavored cheese foam.

storage/reheating

I store leftover cheese foam in an airtight container in the refrigerator for up to 2 days. Before using it again, I whisk it briefly to restore its smooth texture. I do not recommend freezing, as the texture can become grainy once thawed. Cheese Foam For Milk Tea

FAQs

Can I make cheese foam without heavy cream?

I find that heavy cream gives the best texture. If I substitute it, the foam may not be as thick or stable.

How thick should the cheese foam be?

I aim for a soft, whipped consistency that slowly drips off a spoon but still holds its shape on top of the tea.

Can I use low-fat cream cheese?

I can use it, but I notice the foam is slightly less rich and creamy compared to full-fat cream cheese.

Does cheese foam taste strongly like cheese?

I find the flavor mild and balanced. The sugar and cream mellow out the tanginess, creating a lightly sweet and slightly salty topping.

Can I prepare it in advance?

I can prepare it a day ahead and store it in the refrigerator. I just re-whisk it before serving to bring back its fluffy texture.

Conclusion

I enjoy making this cheese foam for milk tea whenever I want to elevate a simple drink into something special. It’s creamy, balanced, and easy to customize, making it a perfect topping for homemade milk tea creations.