Best Butterbeer Recipes

HARRY POTTER BUTTERBEER COPYCAT RECIPE

Steps:

• In large mixing bowl, whip heavy cream until it forms stiff peaks.
• Add butterscotch topping and powdered sugar.
• Mix the caramel and butter extracts with the cream soda and then pour the mixture into clear cups or mugs.
• Top with butterscotch cream topping and enjoy!

WIZARD-WORTHY BUTTERBEER

Steps:

• In a large bowl, combine cream soda and butterscotch syrup and stir.
• In a stand mixer fitted with a whisk attachment, beat cream until stiff peaks form. Fold in sugar and vanilla extract, then melted butter until no longer streaky. (Add more butter if desired).
• Ladle Butterbeer into glasses and top with whipped cream mixture.

A BETTER BUTTERBEER RECIPE WITH OR WITHOUT ALCOHOL

Steps:

• Gather the ingredients.
• In a small bowl, combine the cream, spices, butterscotch, and softened butter.
• Whisk for 2 minutes to mix. Avoid whipping it so long that it becomes whipped cream , but it should thicken and increase in volume slightly.
• Place the bowl in the freezer for 15 minutes to give it a good chill. If not making butterbeer immediately, cover the bowl and store in the refrigerator for at least 2 hours.
• Fill a frosty glass about two-thirds full with cold vanilla cream soda.
• Pour the chilled butterbeer batter over the back of a spoon and into the glass. It will naturally rise to the top and float on the soda. Make this layer as thick as you like, but go slow because it will grow fast.
• Serve it with a straw or drink it straight from the glass (and experience the foamy mustache). Enjoy.

BEST BUTTERBEER RECIPE

Steps:

• Pour the butterscotch schnapps into a small pitcher. Carefully pour in the cream soda so that you don't lose the carbonation. Stir gently and pour into goblets to serve.

THE BEST BUTTERBEER CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
• In a large bowl, combine the cake mix, eggs, oil, vanilla creme soda, brown sugar and dry pudding mix. Beat with an electric mixer for about 2 minutes or until combined. Portion the batter evenly among the muffin cups, filling about 3/4 full.
• Bake the cupcakes for approx. 15-17 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
• In the bowl of a stand mixer, combine the butter, butterscotch sauce, brown sugar, butter and vanilla extracts with the paddle attachment until creamy, about 30 seconds. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy, streaming in the heavy cream if needed (if frosting is too thick).
• Pipe the frosting onto the cooled cupcakes. If piping the frosting as high as in my photos, you may want to double the recipe. Drizzle with caramel or butterscotch sauce.

HARRY POTTER'S BUTTERBEER

Steps:

• Open the cream soda bottle. Pour both extracts into it and put the cup back on. SLOWLY rotate the bottle until the contents are combined.
• Beat the whipping cream on high speed using an electric mixer until soft peaks form. Add the marshmallow creme and continue whipping. Stop when a loose whipped cream forms.
• Pour the butterbeer into a glass and drizzle with the cream topping. Serve immediately.