Earlier this week when we asked when it was time to stop going to amusement parks, the resounding response was “never.” Since the amusement park I most want to visit is The Wizarding World of Harry Potter, this butterbeer recipe seemed like a perfect response. It also goes nicely with leftover turkey.
FOR THE BUTTERBEER
6 12-ounce bottles cream soda [I prefer IBC (which is vegan) or Polar Classics Vanilla, but any will work perfectly], substitute diet cream soda for a still yummy sugar-free version
3 teaspoons imitation butter, or clarified butter (instructions linked above)
OPTIONAL – 1 ounce light rum per serving
FOR THE FOAM
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. 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. Serve immediately.
Recipe via Bakingdom. They also have a vegan foam recipe.