Hello, Sorry I am novice. My 1% milk does not froth well in steamer so I bought 25% cream from market. Now I am trying to experiment, if in 100ml 1% milk say if I add 20gm 25%cream that I bought then will it froth well in the steamer to make cappuccino. I basically want all the coffee to be full of froth.
I find it very interesting, almost perplexing, that you're able to get good results with cream, but not low-fat milk. This brings me to wonder if you and the other responders are on the same page regarding what one considers frothing "well". Knowing most of the other guys, I'm sure they are talking about producing a nice creamy smoothly textured milk foam that partially floats atop the milk-based espresso drink. That quality texture is very difficult to produce with milk products contains more than 4% (some whole milks in the US) butterfat, so I suspect your froth is thick and dense, perhaps standing on its own in peaks and entirely floating on top of the espresso and liquid milk drink below it. While you may well desire the dense milk I am describing, I suspect you may prefer the creamy texture of milk steamed to the quality with which one can pour beautiful latte art...or maybe I'm wrong?