Butterbeer Iv Recipes

A BETTER BUTTERBEER RECIPE WITH OR WITHOUT ALCOHOL

Steps:

• Gather the ingredients.
• In a small bowl, combine the cream, spices, butterscotch, and softened butter.
• Whisk for 2 minutes to mix. Avoid whipping it so long that it becomes whipped cream , but it should thicken and increase in volume slightly.
• Place the bowl in the freezer for 15 minutes to give it a good chill. If not making butterbeer immediately, cover the bowl and store in the refrigerator for at least 2 hours.
• Fill a frosty glass about two-thirds full with cold vanilla cream soda.
• Pour the chilled butterbeer batter over the back of a spoon and into the glass. It will naturally rise to the top and float on the soda. Make this layer as thick as you like, but go slow because it will grow fast.
• Serve it with a straw or drink it straight from the glass (and experience the foamy mustache). Enjoy.

BUTTERBEER

Steps:

• Combine condensed milk, butterscotch topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.
• Divide butterscotch mixture between two 10- to 12-ounce mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick.

BUTTERBEER IV

Steps:

• Stir the milk, condensed milk, vanilla extract, butter, and brown sugar together in a saucepan over medium heat until brown sugar has dissolved. Beat with a whisk occasionally as it warms. Just before the mixture begins to boil, remove from heat and whisk until frothy. Pour into a mug, and top with whipped cream to serve.

HARRY POTTER'S BUTTERBEER

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.