Avoid ice crystals in frappuccino
Starbucks' frappuccino has a fairly smooth consistency and mouth-feel. When I attempt to make something similar with my stick blender, I tend to end up with a layer of ice crystals floating on the top of the drink, which spoils the texture.
I've found that adding a banana seems to prevent this from happening. Is there some chemical reason for this? Does the Starbucks frappuccino mix have some additive for this purpose?
Best Answer
There are two main factors here:
As captured in comments, a handheld stick blender just isn't powerful enough. It has nowhere near the same power as the sort of larger commercial blender used by big chains like Starbucks. Not only that, but it can't create the same sort of turbulence as an enclosed blender, because you're immersing it into an open container - if it did, everything would just slop over the sides. Makes a sad frappuccino. That turbulence and power makes for very, very fine ice crystals which stay suspended in the mix.
There are indeed additives. Starbucks' commercial syrup bases include a number of emulsifiers (notably xanthan gum and potassium sorbate: see this similar answer) which thicken the mixture and keep everything nicely integrated for a smooth texture. A banana also contributes thickening power and its own natural emulsifiers. If you want the same effect without the banana flavor, you could try adding egg (bananas can actually serve as an egg substitute, and eggs and are frequently used as an emulsifier in other drinks) or your own xanthan gum, etc. Such emulsifiers aren't common at groceries but can be easily found from modernist cooking suppliers. I believe there are quite a few resources and related questions on this very site.
If you have access to a full-fledged blender, and have just been using the handheld model for convenience, then that's the easiest swap to make. Otherwise, aim for emulsifiers - they'll probably be a substantial improvement even without an equipment change, although you'll likely have to blend for longer than you have been otherwise.
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How do you make a Frappuccino not icy?
Xanthan gum, a common food additive, is the key to getting that thick, satisfying consistency. I tried making a Frappuccino without xanthan gum and it came out too icy. The coffee also quickly separated from the ice. Both golden syrup and xanthan gum are sold in the baking section of most grocery stores.Why is my frappe icy?
You might be putting too much ice inside it. If the base mixture isn't chilled, it'll separate and leave you with a watery frappuccino. Short blending or lack of a connective additive like xanthan gum will cause the same issue.How do you make a frappe smooth?
First, you're going to prepare the espresso and then chill it until completely cooled down. Next step is to combine the espresso, milk, sugar and ice in a blender. Then, begin to blend on low speed, slowly increasing the speed to high, and blend until smooth.How do you keep a Frappuccino from separating?
XANTHAN GUM This Frappuccino Base is added to bind the coffee, milk, and ice together, creating a smooth consistency and keeping it from separating. The good news is that xanthan gum does just that. It is a harmless food additive that is used in many foods, cosmetics, medicines, etc.6 STEPS FOR SOFT AND CRYSTAL FREE ICECREAM.
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