Harry Potter Butterbeer Copycat Food

HARRY POTTER BUTTERBEER COPYCAT RECIPE

Harry Potter Butterbeer Copycat Recipe image

Our recipe for Harry Potter Butterbeer tastes just like what they sell at the Wizarding World of Harry Potter. A no-cook method that is SO easy!

Provided by Echo Blickenstaff

Categories Drinks

Time 10m

Number Of Ingredients 6

Ingredients

2 liters cream soda (chilled)
1/4 tsp caramel extract
1/4 tsp butter extract
1 cup heavy whipping cream
1/2 cup butterscotch topping
1/4 cup powdered sugar

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!

Nutrition Facts : Calories 360 kcal, Carbohydrate 52 g, Protein 1 g, Fat 17 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 60 mg, Sugar 51 g, ServingSize 1 serving

HARRY POTTER'S BUTTERBEER

Harry Potter's Butterbeer image

Are you a Harry Potter fan? Try this sweet and cold beverage with a big bowl of kettle corn the next time you sit down to watch his Hogwarts antics.

Provided by Karen From Colorado

Categories Beverages

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup brown sugar
2 tablespoons water
6 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon cider vinegar
3/4 cup heavy cream, divided
1/2 teaspoon rum extract
4 (12 ounce) bottles cream soda

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.

WIZARDING WORLD OF HARRY POTTER BUTTERBEER

Wizarding World of Harry Potter Butterbeer image

Make and share this Wizarding World of Harry Potter Butterbeer recipe from Food.com.

Provided by Batmansgirl80

Categories Beverages

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces whipping cream
2 tablespoons powdered sugar
2 tablespoons sugar
1 tablespoon butterscotch caramel sauce
1 pinch salt
6 (12 ounce) bottles cream soda

Steps:

Pour whipping cream into stand mixer bowl and start on medium speed. You can also use a traditional bowl and hand mixer.
Add the powdered sugar one tablespoon at a time followed by the sugar, and salt.
Once the ingredients are mixed in, increase the speed and whip to a slightly firm consistency. You don't want super stiff cream since this isn't for frosting.
Add the butterscotch caramel topping and continue beating to desired consistency. I try to go for something a little stiffer than Cool Whip but looser than frosting.
Spoon 1-2 teaspoons into a cold mug or glass. Pour the chilled cream soda into the glass stirring somewhat slowly with a spoon. You don't want make the two things one but stirring it will build a better head. Once the head starts to form pretty good, you can stop stirring.
Serve cold and enjoy.
Notes: You can put the unused cream into a plastic container and it will keep in the fridge for a few days. I have tested several brands of cream soda (IBC, Sprechers, Frostop) but the one that tastes the closest to what you will get at the Wizarding World of Harry Potter is definitely Boylan's Cream Soda. I use Mrs. Richardson's Butterscotch Caramel Topping and pink sea salt. I do know that the WWHP uses a non-dairy topping and I'm on the hunt for Rich's Whip Topping but no luck yet!

Nutrition Facts : Calories 340.3, Fat 14, SaturatedFat 8.7, Cholesterol 51.8, Sodium 93.1, Carbohydrate 55.7, Sugar 52.4, Protein 0.8

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