This rich, creamy Butterbeer starts with a quick salted butterscotch sauce made of brown sugar, butter, vinegar, salt, cream, and a touch of rum extract. A few tablespoons of butterscotch sauce mixed with cream soda and topped with whipped cream in a chilled glass produces a frothy delicacy that is guaranteed to delight just about anybody, but especially Harry Potter fans. It makes a great, festive treat for Christmas as well!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Salted Butterscotch Sauce
- Brown sugar – Light or dark.
- Water
- Salted butter
- Kosher salt
- Apple cider vinegar
- Heavy cream
- Rum extract
Additional Ingredients
- Cream soda
Equipment
- Candy thermometer – This recipe requires a candy thermometer. But, as far as candy thermometer recipes go, this one is super simple. The syrup just needs to reach 240°F and you’re done!
- Glass beer mugs – While not a requirement, something about a thick, chilled glass fresh from the freezer makes butterbeer taste extra amazing! Any thick glass cup will do.
How to Make Butterbeer
Make Your Salted Butterscotch Sauce
- In a small saucepan, combine some brown sugar and water. Heat, stirring frequently, over medium heat until a candy thermometer registers 240°F. Reduce heat to low and, whisking constantly, add in butter, salt, and vinegar and whisk until smooth. Slowly stir in 1/4 cup of the heavy cream, reserving the rest for later, and whisk until smooth and combined and then remove from heat.
- Add the rum extract and allow to cool to room temperature. Use for Butterbeer or save for later.
Assemble Your Butterbeer
- Pop 4 large glasses or beer mugs in the freezer and 4 12-ounce bottles of cream soda into the refrigerator. Do this with enough time to get them good and cold.
- When ready to assemble your drinks, pull everything out. Combine 2 tablespoons of salted butterscotch sauce with 1/2 cup of whipping cream. Whip with an electric mixer until soft peaks form. Set aside.
- Pour 1/4 cup of the butterscotch (approximately) into each of the chilled glasses. Whisk in 1/4 cup of cream soda in each glass so it becomes frothy. Then add the remaining cream soda to each glass.
- Divide the whipped cream mixture evenly among the four glasses and serve immediately. You can always drizzle a little extra sauce on top if desired.
Storing and Other Tips
- Butterbeer as a drink is best enjoyed freshly made! For the butterscotch sauce, store in an airtight container in the refrigerator and enjoy within 2-3 weeks.
- This sauce isn’t just for drinks! It’s a wonderful topping for ice cream or baked goods as well.
- Salted butterscotch sauce also makes a great little gift!
Frequently Asked Questions
Can I make this ahead of time?
You can definitely make the butterscotch a day or two in advance! Chill your glasses and your cream soda. You can even whip heavy whipping cream a day ahead if desired. Then, simply assemble everything when ready to serve.
Can I make this without a candy thermometer?
For consistency in results I have to recommend using a candy thermometer. If you have a digital thermometer, it may reach that high (Thermapro brand, for example, often reads up to 500°F). If you want to give it a go without a thermometer that’s fine, just be aware your results may vary.
Can I leave out the rum flavoring?
Sure. If you’d prefer a traditional salted caramel flavor, omit the rum flavoring.
Butterbeer with Salted Butterscotch Sauce
Salted butterscotch sauce makes a great Butterbeer or gift around the holidays!
Servings servings
Equipment
Ingredients
- 1 cup packed brown sugar light or dark, packed
- 2 tablespoons water
- 6 tablespoons salted butter
- ½ teaspoon kosher salt
- ½ teaspoon cider vinegar
- ¾ cup heavy cream divided
- ½ teaspoon rum extract
- 4 12-ounce bottles cream soda
Instructions
- Set 4 mugs into the freezer to chill.
- In a small saucepan, combine the brown sugar and water. Heat, stirring frequently, over medium heat until a candy thermometer registers 240℉. Reduce heat to low and, whisking constantly, add in butter, salt, and vinegar and whisk until smooth.
- Slowly stir in ¼ cup of the heavy cream, reserving the rest for later, and whisk until smooth and combined and then remove from heat. Add the rum extract and allow to cool to room temperature. You can use this as a sauce, ice cream topping, syrup, or you can save it for the butterbeer.
- To make the butterbeer, combine 2 tablespoons of the salted butterscotch with the remaining ½ cup of heavy whipping cream and whip with electric beaters until soft peaks form. Set aside.
- Pour ¼ cup of the butterscotch (approximately) into each of the chilled mugs or glasses. whisk in 1/4 cup of cream soda in each glass so it becomes frothy. Then add the remaining cream soda to each glass.
- Divide the whipped cream mixture evenly among the four glasses and serve immediately. Top with extra sauce if desired.
Notes
- Butterbeer as a drink is best enjoyed freshly made! For the butterscotch sauce, store in an airtight container in the refrigerator and enjoy within 2-3 weeks.
- This sauce isn’t just for drinks! It’s a wonderful topping for ice cream or baked goods as well.
- Salted butterscotch sauce also makes a great little gift!
Nutrition
Calories: 511kcal, Carbohydrates: 55g, Protein: 2g, Fat: 33g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 96mg, Sodium: 454mg, Potassium: 121mg, Sugar: 55g, Vitamin A: 1181IU, Vitamin C: 0.3mg, Calcium: 81mg, Iron: 0.4mg
Calories: 511kcal
Cost: $5
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Do you know how many of those cute little jars can be filled with your yummy sauce recipe? Or how many cups your sauce yields?
So glad to hear that I am not the only one who feels like it takes a few days to clear my head and realize it was a book! I get lost in the characters and their worlds. Hunger games left me with a “book hangover” for a few weeks. It was hard. I have actually never had butter beer before. This sounds amazingly yummy!
I can’t wait to try this with my kids!!!!! We are huge Harry Potter fans (okay – I’m the huge Harry Potter fan and they just kinda got sucked in with me). We took a trip to Universal Studios Florida JUST to go to the Harry Potter World. I was more excited than the kids -and I’m 36. We loved the butterbeer there, and this looks just like it. NEW CHRISTMAS TRADITION!!!
I made the sauce tonight and its good but it got grainy… Did I boil too long or not enough? Same thing happened when I tried to make a coconut candy last week. First time I’ve ever used a candy thermometer… I’m sure either IT is wrong… or I am! Or both!
Thanks —
Jen
I can’t say for SURE, but my guess is that it wasn’t boiled long enough. And my guess is that your candy thermometer might be off a little–try bringing a pot of water to a full boil and then stick your candy thermometer in it. The boiling point of water is 212 degrees F, so if it registers above or below, that will tell you what you need to adjust for. Hope that helps!
Old Navy! 🙂
Cutest sock monkey I’ve ever seen! Adorable!
YEA! I am so excited to try this. For Christmas my oldest is getting the HP books. He’s finally old enough to understand and appreciate them, so after we read about the butterbeer we’ll give this a go and bring the two worlds more together. Brenner will love it!
I’m still mad at Rory for dumping Logan. In my world they got married and had a baby girl named Lorelei. It’s a good world to live in. Especially now that you’ve shared BUTTERSCOTCH WHIPPED CREAM!!!!
Yummy recipe!! THANKS!!!!! 🙂
Agreed on all counts: Cute baby, book obsession, Harry Potter at Christmas. One question, though: Can you suggest how to make this with actual beer? Maybe a chocolate stout of some sort?
I might not be the best person to help because I don’t drink beer, but someone else might know! 🙂