Best Butterbeer Food

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.

HARRY POTTER BUTTERBEER RECIPE

Steps:

• In a large blender, combing the ice cubes, vanilla ice cream, butterscotch syrup flavoured ice cream topping and cream soda.
• Puree until smooth
• Pour into glasses, top with whipped cream and additional butterscotch syrup topping (optional) - serve immediately!
• Enjoy!

HARRY POTTER'S BUTTERBEER

Steps:

• Combine brown sugar and water in a small saucepan; bring to a gentle boil and cook stirring often until reads 240 degrees on a candy thermometer.
• Stir in the butter, salt, vinegar and 1/4 cup of heavy cream; set aside to cool to room temperature.
• Once it is cool, stir in the extract.
• Combine 2 tablespoons of the sugar mixture and the remaining 1/2 cup of heavy cream; beat with an electric mixer 2 or 3 minutes until just thickened but not completely whipped.
• To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup each).
• Add 1/4 cup of cream soda to each glass, stirring to combine.
• Fill each glass nearly to the top with the additional soda.
• Spoon whipped topping over each.

MATER'S ADULT BUTTERBEER

Steps:

• Stir rum and butterscotch schnapps together in a frosted 14-ounce mug.
• Pour butter flavoring into the cream soda, then turn cream soda over to pour quickly into the chilled mug. Gently drop the ice cream into the soda mixture.

BUTTERBEER

Steps:

• Combine the brown sugar with 1/2 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until the mixture boils and the sugar dissolves, 2 to 3 minutes. Transfer to a small bowl or liquid measuring cup and refrigerate until very cold, about 1 hour.
• Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form. Beat in the butterscotch sauce and salt until medium peaks form. Cover and refrigerate until ready to use.
• Stir the butter extract and vanilla extract into the cold brown sugar syrup. For each drink, combine 1 cup seltzer with 3 to 4 tablespoons of the brown sugar syrup in a chilled glass. Top with the butterscotch whipped cream.

BUTTERBEER

Steps:

• Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
• Divide butterscotch mixture between two 10- to 12-ounce mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.

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.

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.

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.

BUTTERBEER CUPCAKES RECIPE

Steps:

• Start by preheating the oven to 350℉ and putting the liners in the cupcake pan.
• Then, take a medium bowl and add flour, sugar, salt, baking soda, and baking powder to it. Whisk these dry ingredients together.
• After that, take a stand mixer and add eggs, oil, butter extract, vanilla extract, and buttermilk to it. Mix them until they are combined well.
• Add the dry mixture to the stand mixer in two parts and mix. Lastly, pour in the cream soda and mix to form a smooth batter.
• Fill the cupcake liner with ¼ cup of batter each and place the pan in the oven. Bake the cupcakes for 18-20 minutes.
• Then, take them out and let them cool for a few minutes.
• In a small metal bowl, add the butterscotch chips. Then, take a medium saucepan and add the heavy cream to it.
• Heat the cream at a simmer for 2 minutes and then pour it over the butterscotch chips.
• Let it sit for a minute and then mix it to make a smooth sauce. After that, place in the refrigerator for half an hour.
• In the stand mixer, add the sugar, butterscotch mix, butter extract, and heavy cream. Mix until a thick cream forms.
• Transfer it to a piping bag and keep it aside.
• After you have done the preparations, take the cupcakes and dip them in the sauce. Let them set for 10-15 minutes. Then, pipe some frosting over them and shower some sprinkles.
• Your delicious butterbeer cupcakes are ready!