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Hot Butterbeer Recipe #2


  • 1/2 cup Light or Dark Brown Sugar
  • 1 tbsp Water
  • 3 tbsp Butter
  • 1/4 tsp Salt
  • 1/4 tsp Cider Vinegar
  • 1/8 cup Heavy Cream (divided)
  • 1/4 tsp Rum Extract
  • 2 12 oz Bottles/Cans of Cream Soda


  1. 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.

  2. Stir in the butter, salt, vinegar and 1/2 heavy cream.

  3. Mix in the rum extract.

  4. 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).

  5. 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.