Emulating Starbucks Frappuccino Cream Base

I can't comment yet...but if I could, I might suggest using or swapping a portion of your sugar for liquid invert sugar, instead of caster or white granulated, in conjunction with the afore mentioned artificial flavorings, and possibly some more milk protien like sodium caseinate. Invert sugar is often used in candies that must maintain a soft creamy liquid center (like those queen anne cherry bon-bon things), and I think it would positively alter the end-texture. I bought some in Austin at a local cupcake/candy bakeshop that wasn't very expensive.(www.allinonebakeshop.com call them, the website doesn't reflect all of the cool products they have).

Hansson et al experimented with different sugar compositions for their beverages and noticed that there was a greater release of specific aromatic compounds using invert sugar. They posited that the glucose-fructose ratio that liquid invert sugar possesses, causes the water molecules to be more structred, thereby decreasing the amount of free water around. Hyrophillic(water loving) flavors in the mix are then more concentrated in the available free water, waiting to be tasted. The hyrophobic( water-hating/fat loving) flavors like to stick with the fats, so using a very good emulsifuer to effectively distribute/suspend the fats through the rest of the mix will be important for the end flavor profile. doi:10.1016/S0308-8146(00)00243-0

I might even add some turmeric to your mixture when you heat it (be aware of some yellow color transferrence), since the curcuminoids (bioactive ingredients in the turmeric rhizome/powdered spice) decompose into a few compounds like vanillin and ferulic acid when heated (longer the incubation = more vanillin as a result of its degradation). Here's one research paper doi:10.1016/S0731-7085(96)02024-9 I'm happy to provide additional peer-reviewed sources if desired.

One last thought on flavor additions...if you dont mind artificial, this is a gluten-free butter flavor: http://www.shanks.com/product-category/extracts-flavors/imitation-butter/ It almost goes without saying, that only a VERY small amount would be needed(maybe a drop or two at most to really round out that creme profile).

Xanthan gum is the secret. It's a thickener and is responsible for the creamy texture you're looking for. I've read instant pudding powder or soft serve base are good substitutes.

I know if you're into this type of thing that using a vanilla flavored whey protien powder can come close to the texture, it's a little fluffier and tends to make a couple ounces more than intended. But I would use a high quality one as I have not had good results with lower quality ones, i.e. the cheap ones. Or even like a breakfast replacement shake works well for the texture.

I just found this Big Train Vanilla Bean Blended Creme Frappe Mix and I'm hoping that it will be the answer. It's found on Webstrauntant Store. I know that it isn't a homemade product but I think it will produce what you're looking for. I'm going to try some.

As a Starbucks employee, I know that base is extremely important. If not added, it can make the frappuccino separate and taste terrible. Base really is only a super thick, lightly sweetened liquid that acts like glue to give you a nice creamy, smooth frappuccino. The sweetness is really not the point of this ingredient, just the texture. You can try using simple syrup as a starting point.

i don't know if anybody is still interested in this but, being addicted to matcha frappuccino and living in a country where we only have ONE starbucks in milan, i put my brain at work and made some experiment to reproduce the frappuccino base. what i've done is basically a 62brix sugar syrup (this way you don't need to add any kind of preservatives) mixing together 100grams of water with 165grams of sugar (i prefer brown sugar because i like its aroma with matcha but white sugar will work just fine), then i added one tablespoon of vanilla paste and lastly 5grams of xanthane gum (is really easy to find either on amazon or in some health food store because is widely used in glutern free baking) emulsify everything with a stick blender and store it in an air tight container. the consistency will be thicker than the original one but u wont need to add any more sugar to the final product.