Thursday, July 28, 2011

Yet Another Butterbeer Recipe

Last Tuesday I set out on a mission to recreate The Wizarding World of Harry Potter's Butterbeer. I sought help from Fox News and Bakingdom, the two most splattered butterbeer recipes on the interwebs.

I started with the Fox News recipe. To put it plainly, it was elaborate and unmistakably wrong. If you love fussing with candy thermometers and want a bizarre drink that alcohol could easily be added to or in other words, you don't want the WWofHP butterbeer, make this recipe. The End.

I then moved on to Bakingdom's recipe. After troubling myself with the aforementioned recipe, this one was a breath of fresh air. But sadly, it is wrong as well. However, not all is lost, Bakingdom gave me some ideas of where to start.

  • I sampled cream soda via IBC in the glass bottle, A&W in the can and cheap ol' WalMart brand in the 2-liter bottle. IBC is expensive and A&W is too fizzy (which is a problem I'll expand on later) so that leaves the P.W.T. 2-liter. It's my first choice. Did I mention it's cheap?
  • Barkingdom added butter extract to the cream soda. This was muy bueno. The sweetness needs to come from the cream. The butter extract seems to make the soda less sweet. It also adds some yummy butterness to it which, when ever is butter a bad thing?
  • I tried adding butterscotch ice cream topping to the soda instead of the butter extract. It didn't combine well and left the soda murky. (gross) And if you are wondering about adding real butter, see Bakingdom's notes on the subject.

  • I started with the base of clotted cream or sometimes called Devonshire cream. Clotted cream is incredibly unhealthy and English so it sounded like a good place to start!!
  • Clotted cream however is not something you would describe as "sweet" so I added a fair amount of sweet deliciousness to it. Don't worry.
  • Now, I tried granulated sugar in one version and powdered sugar in another (clotted cream recipes called for one or the other). As you can guess, the granulated cream was more sweet than the powdered and sweet is what we want so granulated is what we get.
  • As for all the healthy people out there, I tried using Bakingdom's method which is beating the heavy whipping cream into submission (not using cream cheese). In the end, the cream cheese gives the cream a nice rich heaviness. Sorry but cream cheese is a must.

So without further adieu, I bring you my butterbeer recipe!


Harry Potter Butterbeer
(click to enlarge)

1 - 2-liter Generic-brand cream soda
4 - 1/2 tsp. Butter extract (imitation butter flavor)
6 oz. Softened cream cheese
1 c. Granulated sugar
2 c. Heavy whipping cream
1/2 c. Butterscotch ice cream topping
1/2 tsp. Vanilla
A dash of salt

Set out 4 16-ounce glasses. Place 1/2 tsp. of butter extract in each glass. Pour 12 oz. of cream soda into each glass, over the butter. Stir and set aside*.

In a medium bowl add the cream cheese and sugar, mix together on medium until well blended. Add the heavy whipping cream and mix on high until soft peaks begin to form. Fold in the butterscotch topping, vanilla and a dash of salt.

Add a generous amount of cream to the top of each soda glass. Form an even layer rim to rim to rim. This will prevent foam bubbling up the sides. Drink without delay!

* The cream soda needs time to settle. A freshly poured soda is packed with carbonation which leads to lots of foam when the cream is added. The real WWofHP butterbeer does not contain much foam as you can see from this picture. Setting the glasses aside helps the soda flatten a bit.

You're welcome very much.

In all honesty, this recipe, just like all the others, is a poor substitute for the real WWofHP betterbeer. I don't know how they do it and there is nothing like it on earth. Guess y'all just have to come to Florida to try the real thing. Viva WWofHP!!!

1 comment:

mo.honey said...

That butterbeer glass looks so awesome!