Just Butterbeer

In continuance with my Harry Potter obsession I have made butterbeer. I made the number one recipe that is supposed to taste like kind at the theme park. So I’m pretty sure I used the wrong type of mixer. I didn’t use the beaters at first I used the blending extension (a circley thing at the bottom, just one thing to plug in) but it wasn’t doing the job so I did switch to the beaters. The pot I used wasn’t deep enough so the candy thermometer I used was too close to the bottom of the pan but since the mixture was bubbling anyway I figured it would’ve been fine. Then I followed most of the directions adding more of the brown mixture to the heavy cream because when I mixed it together it froze on the spoon. But other than that I didn’t have many problems with this recipe. I still want to go to the theme park, let’s check if I did it right.

Butterbeer

So I wanted to chill my cream soda before I put it in the freezer, but I forgot it in there. It didn’t freeze over completely but a lot of it froze, so I broke it up and poured it in. Voila. Frozen Butterbeer, I hear they have that at Harry Potter Land. Topped with whip cream in addition to the heavy cream in it, it really makes a butterbeer float. Yummers.

Frozen Butterbeer

Harry Potter Butterbeer Recipe #1

Servings: 4

1 cup light or dark brown sugar

2 tablespoons water

6 tablespoon butter

1/2 teaspoon salt

1/2 teaspoon cider vinegar

3/4 cup heavy cream, divided

1/2 teaspoon rum extract

Four 12-ounce bottles cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons (I used like 4) of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

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About akindafoodblog

I'm a picky foodie in training. I can't stop talking about food, so writing about it seems like a normal transition. There are so many foods I don't like, and that's a bit of a problem. I don't really know how to cook but I love to bake. So I'm on a culinary journey and I want to invite everyone to join me.
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