Today I tried to create butterbeer. It was a little disappointing.
I wanted to try to make warm butterbeer, and frozen butterbeer. I found both of the recipes I used on Pintrest. I started with the warm butterbeer. This is the base recipe I used for warm butterbeer. I used this recipe but quartered it because I couldn’t find 2 litre bottles of clear cream soda anywhere so I had to buy Jones cream soda bottles.
I uses caramels from Kraft instead of Werther’s originals because they only had the hard candies at the Co-op and I didn’t think they would melt very well. Here are pictures of the caramels and cream soda that I used:
I followed the instructions above and made the warm butterbeer. It tasted OK but was super sweet and the mixture of pop, whip cream, and melted caramels was too much for me. It also got pretty gross as it started to cool because the butter separated from the rest of the mixture. I would use a different recipe next time. Here is a picture of how the warm butterbeer turned out.
After this, I made frozen butterbeer. This was definitely tastier but the texture wasn’t very frozen. I think this was because the blender made the ice more into snow than ice. I would maybe use this recipe again but try to make it more frozen. I was kind of dissapointed by this recipe but my Dad and sister seemed to love it.
Here is the recipe I used:
- 1 quart vanilla ice cream
- 1/4 cup butterscotch syrup or topping
- 32 oz cream soda
- 1/2 cup ice (more as needed)
Place ice cream, ice, butterscotch and cream soda in a blender. Mix until combined. Serve in cold glasses and top with whipped cream if desired. Enjoy! 🙂
**You can add crushed vanilla wavers in too*
The original recipe and write up can be found here.
This recipe was really easy to make and this is how it turned out. I put it in mason jar glasses because I think they are more magical than normal glasses.