350 ml of vanilla
600ml of 2%
And 1l of whipping cream

We make it cubes ahead of time and refill the pitchers as we need it. Basically a cube can hold 3 whole pitchers full. The ratio we use is 3 liters heavy cream 2 liters 2% milk 1 whole bottle of vanilla. It's much easier than making it in pitchers and usually a cube will last us thru peak.

We go through 3-4 cubes of vsc every day

But it should be something like 350ml vanilla, 1 liter heavy cream, and 600ml of 2%

Lol we make toddys of sweet cream here 🥲

Everyone using a different recipe I see why customers get mad 😂

3 carafes a day? i wish 😔

my store goes through like 3 cubes a day

This is the technical recipe for it in a 2L pitcher.
Put heavy cream to the 1L line. Measure 350 mL of vanilla syrup into the foam blender and add it to the 2L pitcher. Measure 2% to 600 mL in the foam blender and add it to the 2L pitcher. Then whisk (starbucks says “agitate”. You really just want to whisk it as vigorously as you can without making a mess to combine it. Otherwise the heavy cream just sits at the bottom.) I would always follow these steps, because those are the steps starbucks has laid out for the 2L pitchers. A lot of people will not use the foam blender to measure the 2%, you’ve already used it for the vanilla, so you should have it available still for the 2%, and it doesn’t go EXACTLY to the 2L line on the pitcher. So measuring it that way is incorrect.

We go through so much sweet cream we make it in a toddy and keep it in the walk in.

we go through so much we make cubes and probably go through a cube an hour 😳 i cant imagine using canisters

1 Pitcher is 1L Heavy Cream ( or 1 complete pink heavy cream box) 350ml Vanilla and 600Ml 2%

1 liter heavy cream, .5 liters vanilla syrup, .5 liters 2%

Bruh we probably go through like 10 pitchers of sweet cream a day. We make a few pitchers every couple hours to keep up with the cold foam demand.

At my store we do 3 liters of heavy cream, 1.75 liters of 2%, and a whole bottle of vanilla. It fills a whole cube and makes about four pitchers

I’m surprised you guys are still doing that. We switched to pitchers a few months after that.

We do 1.25L hwc, 350 ml vanilla and fill the rest to the 2L line with 2% 😂

I do it in the 2L pitcher and I pour in 1L of heavy cream, 350mL of vanilla syrup, and 2% to the top then whisk together, and date for 48 hours.

I want to add I do not measure the vanilla in a cold foam pitcher. You should when you start out but I do this enough to know where the vanilla should be at in the 2L pitcher.