frothed

Frothed is the past participle of froth, used as an adjective to describe a liquid that has been aerated to form foam. In culinary contexts it most commonly refers to milk or cream that has been whipped or aerated to incorporate air, creating a light, bubbly texture for beverages and desserts. Frothed milk is produced by forcing air into milk with a whisk, a hand or electric frother, a steam wand, or a blender, often with gentle heating to improve texture and gloss. The foam may be described as foam (larger bubbles) or microfoam (tiny, stable bubbles), with microfoam favored for latte art.

Factors affecting frothed textures include fat and protein content, temperature, and the type of liquid. Whole or higher-fat milks tend to yield creamier, more stable foams, while plant-based milks vary and may require stabilizers. Overheating milk can cause scalding or breaking, and excessive agitation can produce foam that dissipates quickly.

Common uses include topping cappuccinos, lattes, and hot chocolates, as well as garnishing desserts and cocktails with a delicate foam. Frothed cream or whipped foams may serve as bases in mousses and other cold desserts. Etymology: from froth; the form frothed appears in English from the 18th century and is used in both British and American English to describe foamed liquids.