Regular Homemade Butterbeer Recipe
Regular Homemade Butterbeer Recipe
1 Bottle IBC Cream Soda
1 Tablespoon of Butterscotch Syrup (Optional)
Foam (makes enough for two servings of Butterbeer):
1/3 Cup Heavy Cream (double cream)
2 Tablespoons Sugar
1 Tablespoon Powdered Sugar (icing sugar)
1 Teaspoon Vanilla Extract
Whip to desired consistency.
Pour Cream Soda into Butterbeer Stein or Beer Mug/Glass.
Layer foam on top with spoon, let rest for 10-20 seconds for the soda to carbonate the foam.
Voila, Butterbeer!
Mix It Up: For any other flavor combos try putting a bit of ground cinnamon or almond extract into the foam mixture before whipping.
For Frozen: For a quick glass, blend Cream Soda with ice till smooth, pour in Stein/Pilsner/Mug. Layer foam mixture on top as usual.
If you want to take your time, you can freeze the Cream Soda for about 6 hours. Blend until smooth, pour in Stein/Pilsner/Mug. Layer foam mixture on top as usual. This method lessens the chance of the drink getting watered down.
For Warm Butterbeer: To warm up during the cold months of Winter, just substitute the Cream Soda with milk. In this case, the Butterscotch syrup is a necessity. You can either use a stove, or a microwave to heat it up to desired tempreature. Place the foam on top to finish.
For Alcoholic:We recommend Butterscotch Schnapps but you can also try Frangelica, or Bailey’s Irish Cream. Make sure to put this into the Cream Soda, and not the foam mixture. For this mixture, please be 21 years old and drink responsibly.
A few notes:
You could substitute the foam with store-bought Whipped Cream, but you’re just cheating yourself.
We find it best to chill the foam, more so when you plan to use it to top of the Warm Butterbeer
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