Iced Matcha with Salted Cream Cheese Foam

A few years ago, bubble tea shops everywhere were promoting cream cheese foam. I remember seeing it on menus and watching people react with equal parts curiosity and confusion. Cheese on a drink? What?! It sounded strange, and I think a lot of people assumed it was made with melted cheese or something savoury. What they didn’t realise is that cheese foam is typically made with cream cheese, whipped together with cream, milk and a touch of salt to create a light, silky topping that sits on top of your drink. The result is rich, creamy and slightly tangy, with just enough saltiness to balance sweeter drinks underneath. Think like a delicate fluffy cheese cake sitting a top your drink.

These days, cold foams have taken over as the new ‘it’ drink topper, but I still think about cream cheese foam all the time. It deserved way more attention than it got! Turns out, it’s incredibly easy to make at home and works beautifully on everything from iced matcha and milk tea to cold brew coffee and chai lattes. In this recipe, I’m pairing it with an iced matcha latte, but once you’ve made a batch, there are plenty of ways to use it.

Jump to:

• Why You’ll Love This Iced Matcha with Salted Cream Cheese Foam
• What Is Salted Cream Cheese Foam?
• Equipment
• Ingredients & Substitutions
• How to Make Salted Cream Cheese Foam
• How to Make the Iced Matcha
• Tips for the Best Salted Cream Cheese Foam
• Storage & Make-Ahead
• FAQs
• More Matcha Recipes
• 📖 Recipe

Why You’ll Love This Iced Matcha with Salted Cream Cheese Foam

It’s giving bubble tea shop at home, and it could not be easier to make!

• Café-style at home – Recreate the creamy, cloud-like topping often found at specialty bubble tea shops without any fancy equipment.
• Perfect balance of flavours – The slight tanginess and saltiness of the cream cheese foam complements the earthy bitterness of matcha beautifully.
• Easy to make – The foam comes together in just a few minutes with a handful of simple ingredients.
• Versatile topping – While delicious on iced matcha, this salted cream cheese foam also works on iced coffee, cold brew, iced tea and more. Use your imagination!
• Customisable sweetness – Adjust the sweetness of both the matcha and foam to suit your taste.
• Visually impressive – That thick layer of cream cheese foam creates a drink that looks straight out of a café.

What Is Salted Cream Cheese Foam?

Salted cream cheese foam is a light, creamy topping made by whipping together cream cheese, cream, condensed milk, milk and a pinch of salt. Popularised by bubble tea shops across Asia, it’s often served on top of tea-based drinks, where it creates a rich, velvety layer that can be sipped alongside the drink underneath.

Despite the name, it isn’t particularly cheesy. Instead, the cream cheese adds a subtle tanginess that balances sweet drinks and gives the foam its signature flavour. The pinch of salt enhances the overall taste and creates that addictive sweet-salty combination that keeps you coming back for another sip.

In this recipe, I’m pairing salted cream cheese foam with an iced matcha latte, but it works just as well on iced coffee, cold brew, iced teas or even chai lattes. Once you learn how to make it, you’ll find yourself wanting to add it to all sorts of drinks.

Equipment

You don’t need any fancy equipment to make this recipe, but a few tools can help make the process easier:

• Electric whisk or milk frother – For creating a smooth, fluffy cream cheese foam.
• Small mixing jug or bowl – Makes it easier to whisk and pour the foam.
• Matcha whisk (chasen) – Ideal for whisking matcha until smooth and lump-free.
• Matcha bowl – Gives you plenty of room to whisk the matcha properly.
• Serving glass – For assembling and serving your iced matcha.

I use these tools regularly as they come in handy for a variety of different recipes. You can also browse my go-to kitchen essentials here and matcha-making equipment here.

Ingredients & Substitutions

For the Salted Cream Cheese Foam

• Cream cheese – The key ingredient that gives the foam its signature tangy flavour and creamy texture. Allow it to soften at room temperature for easier mixing.
• Condensed milk – Sweetens the foam while adding richness. You can substitute with sugar if preferred.
• Milk – Helps loosen the cream cheese mixture and creates a smooth, pourable consistency.
• Salt – Just a pinch enhances the flavour and creates the sweet-salty contrast that makes cheese foam so addictive.
• Heavy cream – Whipped lightly to create a fluffy, airy foam that sits beautifully on top of your drink.

For the Iced Matcha

• Ceremonial grade matcha powder – Use ceremonial grade for the smoothest flavour when drinking matcha. Culinary grade can be used if that’s what you have, though it may taste slightly more bitter. My favourite matcha is Anya Matcha from With Miles — you can use my code ANDREA10 for 10% off.
• Water – Tepid water helps dissolve the matcha and prevents clumping.
• Milk – Any milk works here! Dairy milk, oat milk or soy milk.
• Sweetener of choice – Maple syrup, honey or sugar all work well depending on your preference.
• Ice

How to Make Salted Cream Cheese Foam

Step 1: Add the softened cream cheese, condensed milk, milk and salt to a bowl or jug. Using an electric whisk, blend until completely smooth and lump-free.

Step 2: In a separate jug, whip the heavy cream until lightly frothy and slightly thickened.

Step 3: Add the whipped cream to the cream cheese mixture and whisk again until smooth, silky and pourable. The foam should be thick enough to float on top of a drink while still being easy to pour.

How to Make the Iced Matcha

Step 1: Add the matcha powder and tepid water to a bowl. Whisk until smooth and no lumps remain.

Step 2: Fill a serving glass with ice. Add the milk and sweetener, then pour in the prepared matcha.

Step 3: Spoon or pour the salted cream cheese foam over the top of the matcha and serve immediately.

Tips for the Best Salted Cream Cheese Foam

• Start with room temperature cream cheese – Cold cream cheese won’t blend properly and can leave small lumps throughout the foam. Let it sit on the bench for 30-60 minutes before starting for the best results.
• Use a stick blender if needed – If your handheld whisk or milk frother isn’t powerful enough to fully smooth out the cream cheese mixture (or your cream cheese is still a bit cold), a stick blender will quickly create a silky, lump-free base.
• Don’t over-whip the cream – You’re aiming for lightly whipped and frothy, not stiff peaks. Over-whipped cream can make the foam too thick and difficult to pour. Aim for a very light and fluffy cream mixture!
• Adjust the salt to taste – A small pinch is all you need, but you can add a little extra if you prefer a more pronounced sweet-salty flavour.
• Sweeten the matcha lightly – The cream cheese foam already adds sweetness, so you may find you need less sweetener in the matcha itself.
• Serve immediately – For the prettiest layers and best texture, assemble the drink just before serving.

Storage & Make-Ahead

• Store leftover foam in the fridge – Transfer any leftover salted cream cheese foam to an airtight container and refrigerate for up to 2 days.
• Expect some separation – The foam may lose a little volume or thicken slightly as it sits in the fridge, which is completely normal!
• Whisk before serving – Give the foam a quick whisk to restore its smooth, creamy texture before spooning it over your drink.
• Best enjoyed fresh – While it can be made ahead, the foam is at its lightest and fluffiest when freshly prepared.
• Prepare the matcha separately – If making ahead, store only the foam. Assemble the drink just before serving for the best flavour and presentation.

FAQs

What does cream cheese foam actually taste like?

Cream cheese foam is rich, creamy and lightly tangy, with a subtle sweet-salty flavour. Despite the name, it doesn’t taste strongly of cheese. Instead, the cream cheese adds depth and a slight tanginess that balances sweeter drinks beautifully. Think a light and frothy cheese cake sitting atop your drink!

What can I use cream cheese foam on?

Cream cheese foam is incredibly versatile and can be used on a wide range of hot and cold drinks. While I’ve paired it with an iced matcha latte in this recipe, it also works beautifully on:

• Iced coffee and cold brew
• Black, green or fruit teas
• Hojicha lattes
• Chai lattes
• Iced chocolate

Basically – use it on anything!

Can I make the foam ahead of time?

Yes. You can prepare the foam up to 2 days in advance and store it in an airtight container in the fridge. Give it a quick whisk before serving to restore its smooth texture.

Why is my cream cheese foam lumpy?

The most common cause is using cream cheese straight from the fridge. Make sure your cream cheese has softened to room temperature before whisking. If you’re still struggling to achieve a smooth consistency, use a stick blender to create a silky, lump-free mixture.

Can I make cream cheese foam without heavy cream?

Heavy cream helps create the light, fluffy texture that makes cream cheese foam so enjoyable. While you can experiment with alternatives, the texture may be thinner and less stable.

Can I make this dairy-free?

This recipe relies on cream cheese, milk and cream for its signature flavour and texture. While dairy-free alternatives are available, the final result may vary depending on the products used. I have not tested this recipe with dairy free alternatives.

More Matcha Recipes

If you’re a matcha girlie like me, here are a few more of my favourite matcha recipes to add to your rotation. There’s a matcha drink here for every mood!

• Vanilla Malt Matcha – A creamy café-style matcha latte made with malted milk powder for a nostalgic twist on a classic matcha.
• Iced Strawberry Matcha Latte – Layers of sweet strawberry milk and earthy matcha make this refreshing drink as beautiful as it is delicious.
• Honey Cinnamon Matcha Latte – Warm cinnamon and honey pair perfectly with matcha for a cosy and comforting drink that’s easy to make at home.

📖 Recipe