Delicious Homemade Butterbeer (Print version)
Cold, fizzy homemade butterbeer with butterscotch cream soda and a fluffy whipped topping.
# Ingredients:
For the butterbeer base
01 -
4 cups (960 ml) cream soda, well chilled
02 -
1/3 cup (105 g) butterscotch sauce, plus more for drizzling
03 -
1 teaspoon butter extract, optional
04 -
1/8 teaspoon fine salt
For the whipped topping
05 -
1 cup (240 ml) heavy cream, cold
06 -
2 tablespoons powdered sugar
07 -
1/2 teaspoon vanilla extract
08 -
1 tablespoon butterscotch sauce
# Instructions:
01 -
Place 4 glass mugs in the freezer for 15-20 minutes before serving. Keep the cream soda cold until the last minute.
02 -
Beat the heavy cream, powdered sugar, vanilla extract, and 1 tablespoon butterscotch sauce until soft peaks form. Refrigerate while you mix the drink.
03 -
In a pitcher, whisk 1/2 cup of the cream soda with 1/3 cup butterscotch sauce, butter extract, and salt until smooth.
04 -
Pour in the remaining cream soda slowly. Stir gently with a spoon just until the drink is combined and still fizzy.
05 -
Divide the butterbeer among the chilled mugs. Spoon whipped topping over each glass and drizzle with a little extra butterscotch sauce. Serve immediately.
# Good to know:
01 -
Serve immediately after mixing for the best fizz.
02 -
Whipped topping can be made up to 24 hours ahead and refrigerated.
03 -
For frozen butterbeer, chill the mixed base until slushy and top just before serving.