Tuesday, July 19, 2011

Harry Potter Butterbeer EXPOSED! Part I

OBJECTIVE: to recreate Wizarding World's butterbeer.

MOTIVE: Wizarding World's butterbeer is about the best thing I've ever had, yes, even better than coffee and tangerine wheat. =) If you've never had butterbeer, it's like a butterscotch cream soda with a smooth creamy top. Kinda like a float but with a strange delicious cream instead and without all the foam.

REFERENCES: Fox News recipe, Bakingdom's recipe, and my own concoction.

Us and our butterbeer at Harry Potter World this past April


RECIPE ONE: Fox News Butterbeer Recipe

  • 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

1. 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.

2. 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.

3. In a medium bowl, combine 2 tablespoons 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.

4. 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.


RECIPE TWO: Bakingdom's Butterbeer Recipe

6 12-ounce bottles chilled cream soda (IBC or A&W)
3 teaspoons (1 tablespoon) imitation butter flavor,

2 cups heavy cream
6 tablespoons sugar, or splenda for sugar free version
2 teaspoons vanilla extract
1 1/2 teaspoons imitation butter

To make the butterbeer: Set out 6 16-ounce glasses. Place 1/2 teaspoon of imitation butter in each glass. Pour 12 ounces of butterbeer into each glass, over the butter. Lightly stir, if necessary.

To make the foam: In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes (if you need to whip more or less, then be sure to do so, the times can vary quite a bit based on environment). Stir in the vanilla and imitation butter, then whip for another 30 seconds or so, until soft peaks form.Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently, if desired (or spoon the foam into the bottom of the glass and pour the butterbeer over the top). Serve immediately.


RECIPE THREE: Crooked Tiara's Butterbeer Recipe

Welp, I don't have one yet so stay tuned. All I can say is I bought some butterscotch topping. Bam!


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