Butterbeer Iv Food

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.

BUTTERBEER IV

Steps:

• Stir the milk, condensed milk, vanilla extract, butter, and brown sugar together in a saucepan over medium heat until brown sugar has dissolved. Beat with a whisk occasionally as it warms. Just before the mixture begins to boil, remove from heat and whisk until frothy. Pour into a mug, and top with whipped cream to serve.

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.

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 CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
• In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
• Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
• For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
• For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, vanilla, butter flavoring and salt and mix until well combined. Beat in powdered sugar, 1 cup at a time, until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.

HOUSE GRYFFINDOR BUTTERBEER CAKES

Steps:

• Make the Butterbeer Cake:.
• Preheat oven to 350 F degrees. Line a baking sheet with parchment paper and spray with nonstick spray.
• Add cake mix plus required ingredients into a bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed for 5 minutes until combined. Turn off mixer and add butterscotch extract and red gel food coloring. Beat until combined.
• Pour mixture into prepared baking sheet. Bake for 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely in pan.
• Use a 3-inch round cookie cutter to punch out 12 rounds of cake. Cut each round in half horizontally so that the cakes are about ½ inch tall.
• Whisk together butterscotch syrup with 1 tablespoon of hot water. Brush tops of cake with mixture and set aside.
• Make the Decorations:.
• Add yellow candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 4 lightning bolts onto a parchment-lined baking sheet, using a template if needed.
• Repeat with the black candy melts, piping 4 pairs of eyeglasses. Set decorations aside in fridge to set.
• Make the Frosting:.
• Add the cream cheese, sugar, butterscotch extract, and salt to the bowl of a standing mixer fitted with a whisk attachment. Beat until fluffy and transfer to a large bowl.
• Add the heavy whipping cream to the standing mixer and whip to stiff peaks.
• Fold the whipped cream into the cream cheese mixture in 3 batches.
• Transfer about a fourth of the mixture to a piping bag fitted with an 826 star tip.
• Add the yellow food coloring to the remaining frosting, about 1 teaspoon, and gently fold with a spatula to combine. Transfer to a piping bag fitted with an 806 round tip.
• Assemble the Cake:.
• Position acetate cake collars on a parchment-lined baking sheet.
• Push a cake round into the bottom of the cake collar. Pipe in a layer of yellow frosting to cover the cake round, but do not smooth over. This helps keep clean layers. Add another cake round and another layer of yellow frosting. Top it off with a final cake round.
• Repeat with the remaining 7 cake collars.
• Carefully peel off acetate. Pipe a small swirl of white frosting on top and garnish with the glasses or lightning bolts.

HOT FROTHY BUTTERBEER

Steps:

• Pour milk into a stovepan and set the burner over medium-high heat. Heat milk until steamy, not boiling.
• Add butterscotch chips and stir with a hand-mixer or froth with a wire whisk until chips are melted and mixture is frothy.
• Remove from heat and pour the butterbeer into mugs to serve.