Step 1: What You Will Need
- 2 cups heavy whipping cream
- powdered sugar atleast 20 Tablespoon(1 1/4 cups)
- cream soda(at least 12 ounces)
- imitation rum flavoring ( atleast 1 teaspoon teaspoon)
- imitation butter flavoring ( at least 1 teaspoon)
- vanilla (and or) butterscotch flavoring(1 - 2 teaspoon)
- yellow food die(optional)
Step 2: The Cream
you do not wan this to be as thick as cake icing and not as thin and puffy like whipped cream. It should probably be somewhere between cinnamon role icing and cool whip. a good what to test that is the correct consisancy is to scoop some some up in a spoon. If it stays in the spoon it is too thick and you need to add more heavy whipping cream. If it falls out like watter then it is too thin and you need to add more powdered sugar. If it drips out but isn't all watery then it is perfect.
The recipe i found for this cream only called for 8 teaspoons. this was far too little i ended up adding 20. if you use 20 teaspoons and it is still too thin, let it sit a few minutes and it will thiken up.
P.S. this recipe is just for one glass of butter beer. The abount of cream this makes is way more than you will need but it is easily refrigerated to be used whenever you need it.
Step 3: The Butter Beer
Now you must slowly add in the 12 ounces of cream soda. make sure you do not add it too fast as it will cause an extreme amount of uncontrollable foaming.(i will add a pic of what happend when i poured it in too fast) once you have added all of the soda stir it slowly being carful not to stir out all of the carbonation. after you have done this it is probably a greyish brownish orangeish color. If you are fine with this then leave it but if your like me and wnt it orange then add a few drops of yellow die and stir slowly.
The final step is to spoon a thin layer of the cream on top and enjoy!!:)
P.S. the resin mine isn't all the way full is because ididnt use a full bottle of cream soda.