I’m curious if anyone happens to know more details about this. I follow the vanilla sweet cream standard recipe exactly, down to the order of ingredients, whisking and all, and I have decent cold foam. However, I do notice that my foam will have inevitable bubbles when it’s blended.

Sometimes, when I’ll blend someone else’s batch of sweet cream, I see absolutely amazing foam. Completely velvety smooth, not a bubble in sight. I’ve asked one such maker about it, and they do say that they add the vanilla at the end instead of 2%, but I’m not convinced that that makes the difference, and I’d rather achieve better foam that follows the standard.

Does anyone happen to know more about this? Could it be that I’m whisking too hard? Could it be a matter of fridge temps? Any ideas would be appreciated. I love a good micro foam, hot or cold, so I’ve been stuck on this for weeks now.