Add the ½ cup heavy whipping cream, and beat until thick and combined.
If you don’t have cream cheese on hand, you can also make this recipe with sour cream (not quite cheese foam anymore, but the flavor is similar). Use 4 ounces of sour cream, and omit the extra 2 tablespoons of cream and the 2 tablespoons of water added at the end.
You can make the tea and cheese foam up to 1 week in advance and store in the refrigerator, but the boba should be cooked on the day of serving.