Katie's Recipe Notes
When I first set out to recreate Starbucks’ vanilla sweet cream, I actually tracked down the ratios they use. Their version is made in a massive batch (about 1000 ml cream, 600 ml milk, and 350 ml vanilla syrup), so I scaled it down to a more manageable amount using the same ratio: 3 parts cream, 2 parts milk, and 1 part syrup. That’s the base of this recipe and why it tastes so close to the real thing.
This recipe makes about 2 cups—enough to last several days if you’re using a few tablespoons at a time. But if you only need a little, there’s a handy chart below with measurements for smaller amounts.
While this recipe uses vanilla syrup, you can actually use any flavored syrup you like—I’ve got plans to play around with different versions for sweet cream and cold foam down the road.
Speaking of cold foam, this sweet cream froths beautifully thanks to the high amount of heavy cream. It’s basically like a soft, pourable whipped cream when frothed.
One last thing—this is fresh dairy with no gums or preservatives, so don’t forget about it hiding in the back of the fridge. If it sits too long, it will spoil. I recommend using it within five days.
Three Simple Ingredients
- Heavy Cream: You can also use heavy whipping cream or whipping cream.
- 2% Milk: Whole milk works as well.
- Vanilla Simple Syrup: I have a recipe for a homemade vanilla syrup, but you can use store-bought from the grocery store if you'd like.
*See recipe card below for ingredient quantities.
Dairy-Free Substitutions
You can easily make this recipe dairy-free with dairy-free alternatives. Just choose one you like the taste of, since it will carry through in the final flavor.
- Milk: Swap the milk for oat, almond milk, soy milk, or coconut milk—oat milk is the creamiest option.
- Cream: Use a plant-based alternative like Silk heavy whipping cream, Country Crock plant cream, coconut cream, or cashew cream.
Variations
- Switch up the syrup: Try another flavored syrup to change the flavor. Brown sugar syrup or caramel syrup would be delicious!
- Lighter option: To reduce calories, you can use half-and-half or even whole milk instead of heavy cream, but keep in mind the texture won’t be quite as rich and it may not froth as well into a cold foam.
- Sugar Free: Use a sugar free vanilla syrup!
How to Make This Easy Recipe
Before You Begin: If you're making your own homemade vanilla syrup for this recipe, start with that first and let it cool before mixing up the sweet cream.
- Step 1: Pour the heavy cream into a mason jar or small glass pitcher.
- Step 2: Add the milk.
- Step 3: Then add the vanilla syrup.
- Step 4: Stir to combine.
How to Make a Smaller Batch
This recipe makes about two cups, but if you'd like to make a little less—even just one serving—here’s a quick guide for scaling down the recipe using the same 3:2:1 ratio:
| Yield* | Heavy Cream | 2% Milk | Vanilla Syrup |
|---|---|---|---|
| 2 Tbsp: | 1 Tbsp | 2 tsp | 1 tsp |
| ¼ cup: | 1 ½ Tbsp | 1 Tbsp | ½ Tbsp |
| ½ cup: | 3 Tbsp | 2 Tbsp | 1 Tbsp |
| 1 cup: | ½ cup | ⅓ cup | 2 Tbsp |
Storage
Store your vanilla sweet cream in an airtight container—like a mason jar—in the refrigerator.
Since it’s made with fresh dairy and no preservatives, it won’t last as long as store-bought creamer. I recommend using it within five days, or by the earliest date listed on your milk or cream.
If it smells off or forms a layer on top, it’s best to toss it and whip up a fresh batch.
How to Use Vanilla Sweet Cream
- The simplest way to use this sweet cream is to add a splash to your favorite iced coffee drinks or even hot drinks like coffee or tea. It would be delicious in this Espresso Cream Soda or iced lavender latte! It’s an easy way to add that sweet, creamy finish.
- If you want to get fancy, turn it into cold foam! Just pour some into a small cup and use a handheld milk frother to whip it until it thickens—that’s exactly how Starbucks makes their Vanilla Sweet Cream Cold Foam. Spoon it over your cold brew coffee for a homemade version of the Starbucks Vanilla Sweet Cream Cold Brew.
Recipe FAQs
You can, just be sure you'll use it all up before it spoils! Use the 2x button in the recipe card to double the recipe.
No, vanilla extract won’t work the same in this recipe. The syrup adds both sweetness and vanilla flavoring. The extract alone doesn’t provide the sweetness you need for that classic sweet cream taste.
Vanilla Sweet Cream (Starbucks Copycat)
Ingredients
Vanilla Simple Syrup
- 2 cup granulated sugar
- 1 cup water
- 2 teaspoons vanilla extract
Vanilla Sweet Cream
- 1 cup heavy cream
- ⅔ cup 2% milk
- ⅓ cup vanilla simple syrup, homemade or store-bought
Instructions
Vanilla Simple Syrup
- In a small saucepan, combine sugar and water.
- Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- Remove from heat, stir in the vanilla extract, and set aside to cool.
Vanilla Sweet Cream
- In a 2-cup measuring glass, combine the heavy cream, milk, and vanilla syrup.
- Stir well to combine.
- Use right away in your coffee drinks, or store in the fridge for later.
Notes
- You can use store-bought vanilla syrup if you’d like—in that case, skip straight to the sweet cream instructions.
- If you make the homemade syrup, you’ll have some leftover. Keep it in the fridge for 2–3 weeks and use it to sweeten espresso drinks or make another batch of sweet cream.
- Store the vanilla sweet cream in an airtight container in the fridge for about 5 days, or go by the expiration dates on your milk and cream.
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