Salted Cream Top for Tea and Coffee (Kem Muối)

If you’ve ever had an iced coffee or tea topped with a thick, savory-sweet foam, you know how addictive salted cream (kem muối) can be.

It makes any drink taste so good and look so beautiful!

This cream top sits right on your drink, adding a rich, salty milk contrast to every sip. Complimentary mustache included!

This cream top recipe makes enough for 4 drinks, so you can make it ahead of time and store it in the fridge.

What You Will Need

To make the salted cream top, gather the following ingredients and equipment:

• Heavy whipping cream: The base of the cream top that whips up to a pillowy softness. You can also use half-and-half and omit the the needed fresh milk amount.
• Milk: I’m using whole milk to keep the mixture loose and pourable. You can sub with whatever milk you have on hand as evaporated milk or oat milk.
• Sweetened condensed milk: The sweetener of choice that I always have on hand. Add more or less to your liking.
• Salt: This is the key ingredient that creates the “salted” profile. It makes the flavors pop. I’m using finely ground sea salt. If using table salt, use a little less since it’s a tad saltier.
• Electric mixer or stand mixer with whisk attachment: You can also use a hand whisk but it will take a little bit longer to whip up.

How to Make Salted Cream Top

Step 1: Add Ingredients

In a medium mixing bowl, add the heavy whipping cream, sweetened condensed milk, and sea salt.

Step 2: Whip

Using a hand mixer or stand mixer with a whisk attachment, whip the mixture for about two and a half minutes on medium high.

Stop as soon as the cream is slightly thickened but still pourable. It should drip from the attachment but hold its shape when poured into thin ribbons.

Step 3: Serve

To a medium cup (about 16 oz), add ice, pour in your favorite unsweetened brewed coffee or tea, then top with the cream.

I like a 3:1 ratio of coffee to cream but adjust it to your taste. Stir before drinking, or sip from the top to get some foam first, then coffee. Just know you might end up with a mustache.

Pro-Tips for Best Result

The key to a great salted cream is the texture. You want the cream to be “pourable” rather than stiff like a dessert topping. This allows the cream to slowly cascade down into the drink, creating those beautiful white streaks.

If you accidentally over-whip it and it becomes too thick, you can mix in a bit more milk to loosen it.

For the best results, make sure your heavy cream is very cold before whipping. Cold cream whips up faster. For extra insurance, chill your mixing bowl in the freezer for about 15 minutes before you start.

Storage

This makes a few servings, so you can store any leftovers in an airtight container in the refrigerator for up to three days. Give it a quick stir before using it again on top of your favorite drinks.

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