In 2l pitchers. 1 whole heavy whipping cream. 350 mL vanilla . 2% to the 2L line. Wisk

Standard is 600ml 2% , 350ml vanilla, 1 liter HC for one 2liter pitcher

i’ve been working at starbucks for two and a half months and i have no idea. i made one pitcher on like my 2nd day of training and i don’t remember how to do it now

1 bottle of vanilla, 3L of heavy cream, and 1.75L of 2% milk in a cube.

For a medium amount, use a steaming pitcher and do 13 pumps vanilla, 2% to the tall line, then heavy cream to the max line. for a large amount, in a 2L pitcher add 1L of heavy cream, then in a cold foam pitcher measure 350ml of vanilla (do not blend) and add to the 2L pitcher. again in a cold foam pitcher, measure 600ml of 2% (do not blend) and add it to the 2L pitcher with heavy cream and vanilla. Shelf life is 48hrs. This is directly out of the beverage resource manual, so I know for a fact it’s correct! :)

So there's the right way... and there's the way my store does it 😅 on a cube: 1 bottle of vanilla, 2 bottles of heavy cream, and 2% past the notch on the cube just a little bit

1L vanilla syrup, 3L heavy whipping cream, 1.75L 2%

I follow my heart

Ok see, I am very anal about making the right ratios for the cubes tbh. It's not one full bottle of vanilla. It's a bottle and 150 mils of another one. And a lot of people add a full bottle of heavy cream, but that's .75 more liters then needed.

For one 2L pitcher: 1L Heavy Cream, 350mL of Vanilla, and 2% to the 2L line

You should always measure out the 1 liter of HC first when making in a 2L pitcher. I’ve seen sooo many baristas get so confused when measuring, because they are pouring 350ml of vanilla or 600ml of 2% in a pitcher first and then choosing to do heavy cream as part of the second step. And for the love of God…whisk it. Too many people just pour it all together and then dump it in a cube or toddy and everything settles at the bottom

i don’t know the recipe, but my store makes our sweet cream in toddies lol

https://sbuxdates.com/cheat_sheet.pdf this is the best tool. I saved the link as a app on my phone

1 bottle of vanilla, 3L heavy cream, and 2L 2%, at my store😅

1 cube, 1 bottle vanilla, 2 liters of 2% milk, 3 liters of heavy whipping cream. These measurements will measure out 3 pitchers to the 2 liters mark EXACTLY for each one.

my store does it where you get the cold foam blender thing & put vanilla up to the 300 line. in the pitcher itself, put HWC to the 1 line, add the 300 oz. of vanilla syrup, and top it off with whole milk:)

we have a sheet that tells us what measurements to do, but i do heavy cream to the 1L line, take the sweet cream pitcher to measure 350mL of vanilla, and then 2% to the 2L line. Technically you’re supposed to measure the 2% in the pitcher too but i don’t get paid enough for that.

Get a cold foam pitcher and a 2L pitcher.
Fill the 2L up to the 1L line with Heavy whipping cream.
Fill the cold foam pitcher to the 300mL line with vanilla syrup and add that to the pitcher.
Fill the cold foam pitcher with 2% milk to the 600mL line and add that to the pitcher.
Agitate with a whisk/spoon to mix it together

4 heavy creams, one bottle of vanilla, then 2% to the top of the cubes riges but people at my store also don’t do it right half the time so 😂

I was taught 13 pumps of vanilla syrup and pour heavy cream to the max line in the pitcher.

1 vanilla, 3L heavy cream, 1.75L 2% and I do it in the 2L pitchers to measure bc it has a 1.75L line so accuracy. Pour into cube and mix.

i make it in each individual one, everyone else seems to batch omg

1 and a half bottles of HC, a full bottle of vanilla then grabbing the cold foam pitcher and to the 950ml line pour 2% milk *2 then whisk for your life

350 ml vanilla syrup, 2 liters whipping cream, fill rest of blender with 2%, pour in pitcher and label

I do it probably the most time consuming way but it’s how I learned to do it. Steaming pitcher, 12 pumps of syrup in the bottom, 2% to the tall line, heavy cream to the max line. Repeat process 3 more times into a 2l pitcher

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