Homemade Vanilla Sweet Cream Coffee Creamer is super simple to make, has only 4 ingredients, and can totally replace the store-bought versions in your fridge. I love whipping up a batch of this to use all week in my coffee!
Homemade Vanilla Sweet Cream Coffee Creamer
I can’t even tell you how much I love flavored coffee creamers because it would be embarrassing. It isn’t quite as much as I love coffee, but pretty close. I was pretty excited when they came out with the “real cream” kinds – but even those don’t compare to what you can do with this recipe.
Why make your own coffee creamer?
The real beauty of this is how simple it is. Only 4 ingredients, and amazingly customizable. If vanilla isn’t your thing, substitute some other extract. Hazelnut would be amazing. Add a touch of almond extract. You decide!
I stuck with plain old vanilla for mine because that is my very favorite. I even prefer vanilla ice cream.
I’m weird, I know. Embrace it.
Oh, and this darling jar? I got it at Michael’s for like $5 bucks. It holds enough for almost a week of coffee creamer for my husband and me, and I love that I can reuse it every week.
You know what goes great with this coffee creamer? My homemade cold brew coffee, that’s what. And when you put those two things together do you know what you get? A pretty good copycat, and my version of my new favorite Starbucks drink – my Homemade Vanilla Sweet Cream Cold Brew.
Homemade Vanilla Sweet Cream Coffee Creamer
Ingredients
- 2 cups heavy whipping cream
- 1 cup sugar
- 1 tablespoon vanilla (or 1/2 vanilla bean, whole*)
- 2 cups whole milk
Instructions
- Place heavy cream in a pan, and heat over medium heat until bubbling. Add sugar, and cook for 2 minutes, stirring constantly.
- Stir in vanilla extract, and remove from heat.
- Mix in whole milk, and place in a jar in the fridge. Shake before use.
- *If using a vanilla bean, place it in the pot with the cream and let simmer during that stage for maximum flavor. Leave in creamer to continue to infuse liquid even in the fridge.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving:Calories: 114 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 14mg Carbohydrates: 10g Fiber: 0g Sugar: 10g Protein: 1g
KAYLA says
August 26, 2016 at 8:41 AMThis sounds great!!! How long will it keep in the fridge?
Nicole Johnson says
August 26, 2016 at 12:11 PMAs long as the expiration date on your milk and cream, for sure. It usually doesn’t last that long at my house though!
Joyce says
January 31, 2017 at 5:54 AMI found this to be much too sweet and very much too high fat for me. I have adjusted the recipe to my taste: using regular whipping cream instead of heavy cream and 2% milk instead of whole milk, lowered the amount of sugar added to 1/3 cup. It’s still delicious!
Nicole Johnson says
January 31, 2017 at 6:52 AMThat’s great! So glad your adjustments were to your liking. We definitely were going for a concentrate here, similar to the creamer you get in the grocery stores – so less is more! 😀
Chris says
July 3, 2017 at 6:48 AMJust an FYI – heavy cream actually is heavy (whipping) cream and has 36% fat. Whipping cream generally has 30% (but can be up to 36%), so…you may want to switch back if you are going for a lower fat version.
Chris says
July 3, 2017 at 6:49 AMSorry, I was going to leave this for your reference and forgot: https://en.wikipedia.org/wiki/Cream#United_States
Amber says
July 16, 2017 at 4:18 PMFYI: it makes more than I use in a week, so instead of making a half batch, I tried freezing it. It worked, and now I only have to make it every other week 🙂
Danielle Lara says
July 31, 2017 at 5:29 AMCan I use it right away, or even still slightly warm, or does it have to cool all the way in the fridge first?
Nicole Johnson says
August 6, 2017 at 9:28 AMYou can definitely use this while it is still warm. Yummmmm.
Lori says
September 25, 2017 at 12:35 AMDoes it hurt to use a sugar substitute instead of the regular sugar. Or do you know? Trying to cut the carbs! It sounds delicious! 😊
Nicole Johnson says
September 25, 2017 at 10:46 PMHey Lori,
I haven’t tried it with any substitutes yet, but I can’t see why it wouldn’t work. Let me know if you try it! This is one of my favorites!
Sarah Vroman says
February 5, 2018 at 4:50 PMThis is amazing just by itself! I did substitute 2Tbsp of sugar free “fasweet” brand liquid sweetener. I needed it to be lower carb.
Kenani Y. Genre says
October 15, 2018 at 6:00 AMThis creamer is very good, I also like the minor list of ingredients after I’ve cooked a large meal for a group the last thing I need is a complicated to make coffee creamer. On Thanksgiving I will celebrate my 45’th year as a certified gourmet chef, I don’t own a restaurant, although I may perhaps do that later on, but I’ve made thousands of dishes for family friends, and party’s, I just love cooking, it’s so creative. Thank you
Rose says
February 12, 2019 at 2:32 PMI am just curious as to why it has to be cooked. Is there some scientific reason for that, because the creams and milk is already pasteurized?
Nicole Johnson says
February 12, 2019 at 5:45 PMNope! It is only cooked to fully incorporate the sugar into the cream. You can skip it if you’d like to, but you’ll have to shake the bottle several times to make sure it dissolves.
Meredith says
March 4, 2019 at 8:40 AMI will be making this this week and although I’m afraid to ask, lol, and it can’t be worse than the crap sold in stores, do you have the nutrition facts of this by any chance?
Nicole Johnson says
March 4, 2019 at 2:05 PMI don’t off-hand, but I’ll try and put those in there shortly!
Krissy says
April 13, 2019 at 9:56 AMwhat is the serving size? I see that it servers 24 and it’s one serving, but one serving of what? Tablespoons, teaspoons, cups. How many of each? 114 calories for 2 tablespoons or 1 or 114 calories for 1 cup?
Nicole Johnson says
April 13, 2019 at 10:09 AMI haven’t measured the final volume that this makes. If the nutrition information is ultra important to you, I might just go with a commercially prepared coffee creamer. 😀 The final count also depends on if you use cream or half-and-half. Hope that helps!