Starbucks Frappuccino Base Syrup Copycat

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The secret to making perfect Frappuccinos at home is to use a base syrup that transforms an ice, slushy drink into a smooth, creamy one! It’s just 4 ingredients and it’s easy to make!

Starbucks Frappuccino base syrup in a jar.

Recipe Highlights

  • What makes Starbucks Frappuccinos so good is that they’re perfectly smooth and creamy, like a melted milkshake. The secret ingredient in every Starbucks Frappuccino is the base syrup and no Frappuccino is made without it.
  • The Frappuccino base makes a HUGE difference in the texture of your frozen drink and makes it absolutely delicious. Make a batch of this Frappuccino base to blend all different kinds of Frappuccino drinks at home.
  • This copycat recipe recreates the Starbucks Frappuccino base syrup using just 4 ingredients. It makes 1 cup of base syrup that can be used to make 4 Frappuccinos. It’s easy to double the recipe to make Frappuccinos all week!

More Starbucks copycat recipes: Caramel Frappuccino, Espresso Frappuccino, Pink Drink, Vanilla Sweet Cream Cold BrewIced Mocha, Iced Chai Tea Latte, Iced Caramel Macchiato, and Iced Brown Sugar Oatmilk Shaken Espresso.

Ingredient Notes

Starbucks Frappuccino base ingredients.
  • Xanthan gum powder
    This is the secret ingredient that’s in every Starbucks Frappuccino. It’s a common food additive that’s used to thicken and prevents ingredients from separating, like ice cream, salad dressing, yogurt, and spreads.
  • Sugar
    A simple syrup is made first, which requires sugar and water. Use regular white, granulated sugar or cane sugar. You can also use brown sugar if you want a richer, caramel-like syrup.
  • Water
    Use filtered water if possible.
  • Vanilla extract
    This is what I consider a flavor enhancer. It’s not absolutely necessary but it adds a little something that makes it taste better.

Step-by-Step Instructions

Four photo collage showing steps to make Starbucks Frappuccino base.

For full ingredients and instructions, scroll down to the recipe.

  1. Put sugar and water in a saucepan and simmer.
    Simmer on low heat and stir until sugar completely dissolves. Turn off heat and let it cool down to room temperature.
  2. Blend together cooled down simple syrup, xanthan gum powder, and vanilla extract.
  3. Pour Frappuccino base syrup into an airtight container.
    Stir well before using.
My Blender Pick

Photo Credit: amazon.com

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Expert Tips

  • The Frappuccino base syrup is thick, so it’s best to put it in a jar instead of a bottle so you can scoop it out.
  • Xanthan gum powder smoothes out and thickens any and all frozen drinks. It’s added to sugar and water (simple syrup) so it can sweeten and thicken a drink at the same time.
  • Don’t add xanthan gum powder to the saucepan with the sugar and water since it just won’t mix well and will clump.
  • Starbucks has a creme version and coffee version of the Frappuccino syrup and this one without coffee is closest to the creme base.
  • Frappuccino base can be stored in the refrigerator in an airtight container for a month.
  • Recipe makes 1 cup of Frappuccino base and 3 tablespoons of the base syrup can be added to make a grande (16 ounce) Frappuccino at home.
  • Turn any frozen drink with ice into a Frappuccino! Instead of adding simple syrup or sugar in blended frozen drinks, use the Frappuccino base to make it smooth and creamy.

Questions You May Have

Do I need xanthan gum powder to make this Frappuccino base?

Yes! It’s the main and essential ingredient.

Can I buy the Frappuccino base?

Starbucks doesn’t sell their Frappuccino base directly but you may be able to find them online like Amazon. It’s so much more cost-effective to make it at home.

What’s in Starbucks Frappuccino base?

The creme flavored syrup is made with water, sugar, salt, natural flavor, xantham gum, preservative, potassium sorbate, and citric acid. This homemade version is made with just xanthan gum powder, sugar, water, and vanilla extract.

Starbucks Frappuccino base syrup in a jar with a lid.

Related

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Starbucks Frappuccino Base Copycat Recipe

Author: Jee Choe
The secret ingredient to making perfectly smooth Frappuccinos at home.
4.9 from 26 votes
Prep Time 7 mins
Total Time 7 mins
Course Drinks
Yield5 servings

INGREDIENTS
 

INSTRUCTIONS

  • Put sugar and water in a saucepan and simmer.
    Simmer on low heat and stir until sugar completely dissolves. Turn off heat and let it cool down to room temperature.
  • Blend together cooled down simple syrup, xanthan gum powder, and vanilla extract.
  • Pour Frappuccino base syrup into an airtight container.
    Stir well before using.
    Use 3 tablespoons of base syrup to make a 16 ounce cup of Frappuccino.

EQUIPMENT

NOTES

  • The Frappuccino base syrup is thick, so it’s best to put it in a jar instead of a bottle so you can scoop it out.
  • Don’t add xanthan gum powder to the saucepan with the sugar and water since it just won’t mix well and will clump. Mix it in a blender.
  • Starbucks has a creme version and coffee version of the Frappuccino syrup and this one without coffee is closest to the creme base.
  • Frappuccino base can be stored in the refrigerator in an airtight container for a month.
  • Recipe makes 1 cup of Frappuccino base and 3 tablespoons of the base syrup can be added to make a grande (16 ounce) Frappuccino at home.
  • Xanthan gum powder is the secret ingredient that’s in every Starbucks Frappuccino. It’s a common food additive that’s used to thicken and prevents ingredients from separating, like ice cream, salad dressing, yogurt, and spreads.
  • Use regular white, granulated sugar or cane sugar. You can also use brown sugar if you want a richer, caramel-like syrup.
  • Vanilla extract is what I consider a flavor enhancer. It’s not absolutely necessary but it adds a little something that makes it taste better.
  • Turn any frozen drink with ice into a Frappuccino! Instead of adding simple syrup or sugar in blended frozen drinks, use the Frappuccino base to make it smooth and creamy.

NUTRITION

Calories: 120 | Carbohydrates: 31g | Sodium: 19mg | Potassium: 4mg | Fiber: 1g | Sugar: 30g | Calcium: 1mg | Iron: 1mg
Did you make this recipe?Mention @coffeeatthree and use hashtag #coffeeatthree!

16 thoughts on “Starbucks Frappuccino Base Syrup Copycat”

  1. 5 stars
    OMG! Perfect! I could be rich with all the money I’ve spent on a venti coffee frappuccino with an added shot of decaf espresso ($6.79)!
    I use 6 oz milk, 4 T of coffee milk syrup (available in grocery stores in NewEngland) 1 tsp, NOT 3 T of this frappe syrup and ice and blend! Fantastic!!!

    Reply
  2. 5 stars
    Sounds like a good recipe, but can’t you just add like 1/4 tsp to the blended drink instead of making a base since the base pretty much calls for the same ingredients as the drink itself ?

    Reply
  3. Can I use premade simple syrup or do you recommend making your own? If I can use premade, does the simple syrup recipe yield about a cup?

    Reply
    • Hi Maddie, you can use premade simple syrup and blend it with the xanthan gum. Use 3/4 cup simple syrup and it’ll give you a little less than 1 cup.

      Reply
  4. This sounds so good. Can you exchange the sugar for Swerve sugar substitute? They claim you can sub it in anything. Thanks!

    Reply
    • Hi Kate, I haven’t tried making it with a sugar substitute so I can’t say if it’ll work but I don’t see why it wouldn’t!

      Reply
  5. 4 stars
    As a former Starbucks barista, I was SO excited to try making Frappuccinos with this base! I noticed the xanthan gum made my base the consistency of slime. I added it one teaspoon at a time, and thought after one teaspoon, it resembled the base I used at work the most! Great recipe! And my Frappuccino was delicious. I’d just suggest experimenting with different amounts of xanthan gum to your liking! 🙂

    Reply
    • 4 stars
      Thanks, Bekah – I agree, reducing the amount made it more like Starbucks consistency, otherwise it was almost a bit too thick to pull up with a straw!

      Reply
  6. Hello. How do I keep the powder from clumping? I started with a spatula, then a fork and finally a mixer. It still had clumps, but was still usable. Any tips?

    Reply

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