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.


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.


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.
This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s