Try this Wizarding World Butterbeer recipe, or contribute your own.
- Carbohydrate 100.3566801921 g
- Cholesterol 6.6106513908 mg
- Fat 1.6458985508 g
- Fiber 0.738032480450161 g
- Protein 1.31664843322 g
- Saturated Fat 1.0637057141088 g
- Serving Size 1 1 Serving (290g)
- Sodium 314.238616080536 mg
- Sugar 99.61864771165 g
- Trans Fat 0.0560464441872 g
- Calories 400 calories
Step-by-step
- To make creaming soda from scratch, in a saucepan pour in the white sugar and water.
- Stir over medium heat until dissolved, then add in the cream of tartar and the vanilla.
- Place in a candy thermometer and cook until it reaches 100C or 210F.
- Remove from the stove and let sit for an hour, not only to let it cool, but for the vanilla flavour to infuse.
- In your Butterbeer mug, pour in 2 tbsp of the creaming soda syrup, 2 tbsp of butterscotch syrup, and top with soda water. Give it a stir.
- In a mixer, add in the whipping cream, 1 tsp of imitation butter flavour and the 1 tbsp of white sugar. Beat until the cream is thick.
- Scoop onto the top of the Butterbeer soda and serve.
Temperature control during the syrup stage dictates whether the sugar will crystalize or remain smooth. When making the homemade creaming soda base, attaching a candy thermometer to the saucepan ensures accuracy. The liquid must reach exactly 100 degrees Celsius, or 210 degrees Fahrenheit, before removal from the heat source.
- Allow the boiled sugar mixture to sit undisturbed for a full sixty minutes after heating so the vanilla bean can adequately infuse into the syrup.
- Whip the 300 milliliters of heavy cream alongside the imitation butter flavor and white sugar until stiff peaks form, ensuring the topping floats rather than dissolves into the carbonated base.
- Combine two tablespoons of the cooled creaming soda syrup with two tablespoons of butterscotch syrup inside each mug before introducing the soda water.
- Stir the syrups and soda water thoroughly prior to spooning the whipped topping over the surface to establish a distinct layering effect.
Sugar solutions require precise cooling periods to develop balanced flavors without scorching. Proper whipping technique traps air within the fat globules of the cream, producing the dense foam characteristic of traditional beverage service.
