Starbucks Birthday Cake Frappuccino

Photo by Martha H.
Adapted from bustle.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bustle.com

Ingredients

  • Vanilla bean gelato

  • Hazelnut gelato

  • 1/2

    tsp. hazelnut extract

  • 1/3 - 1/2

    cup heavy whipping cream, for your Frappuccino

  • 1

    cup heavy whipping cream, for whipped cream

  • 1

    tsp. raspberry extract

  • 2

    tsp. granulated sugar

  • Red food dye (optional)

  • Sprinkles (optional)

Directions

Before making the whipped cream, put metal beaters and a metal mixing bowl in the freezer to cool. If you do not have a metal mixing bowl, use a metal pot instead. In a blender, add 4 large scoops of vanilla bean gelato, one large scoop of hazelnut gelato, hazelnut extract, and whipping cream. Blend on high, until smooth and creamy. If the mixture is too thick, add more whipping cream. Pour into a glass, leaving about an inch at the top. Note: You can purchase Starbucks brand hazelnut syrup at many retail locations or online. If you use this instead of the hazelnut extract, add about 2-3 pumps. Remove beaters and bowl from the freezer. Add heavy whipping cream, raspberry extract, sugar, and 1-2 drops of red food dye. Beat on high until whipped cream forms stiff peaks. Note: Starbucks raspberry syrup is also available for purchase (see above link). If you use this, add 1-2 pumps. Scoop whipped cream on top of Frappuccino. Add sprinkles, and enjoy!

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