Butterbeer the sweet drink made famous by J.K. Rowlings, Harry Potter and the Prisoner of Azkaban. Harry believes it is “the most delicious thing he’d ever tasted” and describes how it “seemed to heat every bit of him from the inside.” We have spent years finding the best of the best Butterbeer Recipes. Enjoy!
Nerdy Nummies YouTube channel has made it possible for you to have a Butterbeer milkshake!
- (1) 12 oz. Bottle Cream Soda
- (1) Jar Butterscotch Syrup
- (1) Can Whipped Cream
- (3/4) Teaspoon Salt
- (1) Bag Butterscotch Chips
- (1) Container Vanilla Bean Ice Cream
- Put your Butterbeer milkshake glasses in the freezer.
- Add the following ingredients to your blender:
- 1/2 cup of butterscotch syrup
- 1 bottle of cream soda
- 3-1/2 cups of vanilla bean ice cream
- 3/4 teaspoon salt
- Mix all ingredients in blender until smooth
- Pour into chilled Butterbeer milkshake glasses
- Top with whipped cream
- Sprinkle butterscotch chips on top
- 1/2 cup light or dark brown sugar
- 1 tablespoons water
- 3 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon cider vinegar
- 1/8 cup heavy cream, divided
- 1/4 teaspoon rum extract
- Two 12-ounce bottles cream soda
- In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240F on a candy thermometer.
- Stir in the butter, salt, vinegar and 1/2 heavy cream.
- Mix in the rum extract.
- In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes. (When I made this recipe, I went the fast route and just used a can of whipped cream for this step. Worked out just fine).
- To serve, divide the brown sugar mixture between 2 tall glasses (about 1/8 cup for each glass). Add 1/8 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
This was the recipe put out by AP, FoxNews, and just about every other site after the Wizarding World of Harry Potter park opened. Seems to be the most likely ingredients, but doesn’t serve it cold or frozen, like the park. The final result does seem to be most like the park version, just needs to be frozen.
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream, divided
- 1/2 teaspoon rum extract
- Four 12-ounce bottles cream soda
- In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
- Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
- Once the mixture has cooled, stir in the rum extract.
- In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
- To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
Butterbeer Tasty Treats
Butterbeer Fudge by Ashlee Marie
- 1 jar Smuckers Butterscotch Spoonable Topping
- 2/3 Jar marshmallow cream (4.6 oz)
- 16 oz white chocolate chips (2 full cups) Creamy layer
- 1/2 jar Smuckers Marshmallow Spoonable Topping
- 1/3 Jar marshmallow cream (2.3 oz)
- 8 oz white chocolate chips (1 full cup)
- Pour the butterscotch topping in to a sauce pan and bring to a boil and heat to soft ball stage 237 degrees F (adjust to your altitude)
- Add the marshmallow cream, stir until it’s melted and take off the heat
- Stir in the white chocolate chips, once melted pour into a 9×9 glass pan (buttered or parchment paper)
- Pour the marshmallow topping in to a sauce pan and heat to soft ball stage (237 degrees F adjust to your altitude)
- Add the marshmallow cream, stir until it’s melted and take off the heat
- Stir in the white chocolate chips, once melted pour over the first layer
- Let set and cut with a sharp knife (it will cut better if it you spray the knife with non stick spray
Butterbeer Cake by Bijoux & Bits
- 2 cups cake flour (like Swan’s Down)
- 1 1/2 teaspoons baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar or brown sugar blend, packed
- 3 large eggs, room temperature
- 1 cup buttermilk
- 2 tsp vanilla extract
- 2 tsp butter flavoring
- 1/4 cup butter, and 1/2 cup butter
- 3 Tbs flour
- 3/4 cup whole milk
- 1 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup brown sugar or brown sugar blend
- Preheat oven to 350F. Line your pan with parchment, then grease and flour it.
- In the bowl of a stand mixer, use the whisk attachment to mix the flour, baking soda, baking powder, and salt until just combined. Add the sugar and mix until combined.
- Add the softened butter to the mixture on low until the texture is crumbly.
- In a separate bowl, mix the eggs, vanilla, butter flavoring, and caramel syrup. Slowly add to the flour mixture and mix on low speed until combined.
- While the mixer is on low, slowly incorporate the buttermilk until smooth.
- Add the batter to a 9″ cake pan and bake 25-28 minutes, testing the middle with a cake tester or toothpick.
- Once the cake is done, let cool in the pans for 10 minutes. Remove cake from pans and let cool completely on a wire rack.
- Level the cake with a knife as needed if they are domed.
- In a medium saucepan over medium-high heat, brown 1/4 cup butter
- Once the butter is browned, add the flour to the pot and whisk together.
- Slowly whisk in the milk, working out any lumps. Keep whisking while bringing the mixture to a boil so it thickens.
- Once boiling, whisk in the vanilla extract and remove the pot from heat and let cool.
- While the mixture is cooling, cream together the 1/2 cup butter with the sugars.
- Once the flour mixture is completely cool, beat it into the mixing bowl with the sugar mixture. Cream both mixtures together until fluffy.
- Put a dab of frosting on your cake plate, then add one layer of cake. Spread frosting over the top of the cake as thickly as you like, then drizzle the butterscotch sauce over the frosting. Repeat with as many layers as you have.
- On the last layer of cake, spread frosting over the top and sides and smooth around the edges and top. Drizzle more butterscotch sauce over the top of the cake, just enough to cover the top and let some drizzle down the sides.
Harry Potter Florean Fortescue Butterbeer Ice Cream by Bryton Taylor
- 1 bottle British Ale
- 2.5 tbsp butter
- 1 tsp pumpkin pie spice
- ⅓ cup brown sugar
- 2 cups thickened cream
- ¾ cup white sugar
- 6 egg yolks
- Start by making a version of Butterbeer. In a saucepan, pour in 140 ml of the British Ale, and set aside the other beer in a container for later use.
- Add in the butter, pumpkin pie spice and brown sugar into the saucepan.
- Stir until dissolved, then let simmer on a low heat until slightly reduced.
- Meanwhile in a mixer, add in the egg yolks and beat until pale, then add in the sugar, then the cream.
- Once the Butterbeer is reduced, pour in with the rest of the beer in the container.
- In the saucepan, still over a low heat, add in the cream, egg and sugar mixture. Stir and continue stirring so the egg doesn’t cook.
- Once it begins to thicken, turn off the heat. If you find the custard is starting to curl, take it off the heat, pour into the mixer and turn onto high. If it still hasn’t thickened, pour it back into the saucepan and continue to cook.
- Once thickened, push it through a strainer to keep out any gloopy bits, into a bowl (metal or glass I find is best) in an ice bath.
- Place in the fridge for a few hours to let cool completely.
- Next follow your ice cream maker instructions until your ice cream is ready!