Butterbeer Recipe

Tuesday, July 12, 2011

Leading up to the midnight showing of the final Harry Potter movie, I really wanted to have a Harry Potter party. It wasn’t in the cards, so instead I made some Harry Potter themed treats for Hubby and I to enjoy while watching Deathly Hallows Part I the other night.

There are quite a few recipes for butterbeer out there. But I wanted to make something that matches what butterbeer was in my mind while reading the books. To me, butterbeer is warm, buttery, and spiked with a bit of some spicy alcohol. The warm butterbeer is topped with a frothy whipped foam on top that leaves a mustache when you take a sip.

I set out to develop this recipe and Hubby and I agreed that this butterbeer was delicious and very fitting for Harry and his friends.

One Year Ago: French Silk Pie

Butterbeer

Yield: Serves 2

Ingredients:

For the Butterbeer
1/3 cup packed dark brown sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
2 Tbsp honey
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/16 teaspoon ground cloves
Pinch salt
3 Tbsp toffee bits (you can use butterscotch chips here if you have those on hand)
1/3 cup spiced rum
1 cups boiling water

For the Foam
2/3 cup heavy cream
2 tablespoons sugar, or splenda for sugar free version
1 teaspoons vanilla extract
1/2 teaspoon butter

Directions:

Prepare the butterbeer:
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Stir in the toffee bits Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then the boiling water. Stir until the butter mixture dissolves. Pour through a sieve to remove any toffee bits that did not dissolve. Divide the buttered rum among 2 mugs.

Prepare the foam:
In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed for 3-4 minutes until it starts to thicken. Add the sugar and continue whipping until very soft peaks begin to form, another 3-4 minutes. Stir in the vanilla and butter, then whip for another 30 seconds or so, until soft peaks form.

Spoon a generous portion of foam on top of each glass of butterbeer, mixing gently. Serve immediately.

Recipe adapted from Food Network and Bakingdom

Beverages, Dessert

2 comments »

25 Responses to “Cream Cheese Pound Cake Bundt”

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Eva @ Eva Bakes — April 24, 2013 at 7:28 am
What a beautiful bundt cake!
- beantownbaker — April 24th, 2013 @ 1:47 pm
  
  Thanks 🙂
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Shannon — April 24, 2013 at 8:13 am
I definitely don’t make bundt cakes enough given those attributes 🙂 this looks absolutely wonderful and I can imagine so many ways to change it up!
- beantownbaker — April 24th, 2013 @ 1:49 pm
  
  Oh yea, you could definitely add some spices (i’m thinking cardamom or cinnamon), some extracts or oils, citrus zest, fresh fruit… You could really adapt this recipe however you want.
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Sarah C — April 24, 2013 at 8:57 am
So I was just thinking I needed an easy bundt cake dessert to take along with a freezer meal I’m making for a new mom friend, and lo and behold, you post this. You just saved me an hour of searching through recipes (though now what will I do at work). I’m also excited to use the vanilla beans I bought and then never put in the vodka to make extract (hopefully they’re still usable).

I do have a question in all my rambling. You said to grease the bundt cake pan with butter, and I usually have the Pam for Baking on-hand. Do you think that butter works better in a bundt pan than the spray? Occasionally I have a heavier cake like this stick to the pan, and I’m wondering if it’s because I didn’t grease with butter.
- beantownbaker — April 24th, 2013 @ 1:52 pm
  
  I’m sure your vanilla beans would still be usable, although I do recommend making that vanilla extract some time. It’s definitely worth the (minimal) effort.
  
  I have made bundts using both butter or Pam for Baking. Using Pam is definitely easier, especially with all the curves in the bundt pan. Although 9 times out of 10, I use butter and spread it with my hands. It’s kind of fun. For this bundt, I used butter and it popped right out. Let me know how it goes if you use Pam.
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Erica @ In and Around Town — April 24, 2013 at 9:45 am
The the look of the frosting on the cake – bundt cakes are my go to when I need to make a cake for the exact reasons you say, nice and easy.
- beantownbaker — April 24th, 2013 @ 1:53 pm
  
  The frosting tastes even better than it looks. Man I wish I had a piece of this guy today…
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Rosie @ Blueberry Kitchen — April 24, 2013 at 9:55 am
Your cake looks stunning, I love the look of the texture and the vanilla bean glaze. You’re making me sad I don’t have bundt pan!
- beantownbaker — April 24th, 2013 @ 1:54 pm
  
  You should definitely get one! A friend of mine gave me my pan almost two years ago for my birthday and I had to make room for it in our tiny Boston kitchen. It was worth the effort. Now that I have a bigger kitchen, space isn’t an issue, but I’m still so glad I have that pan.
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Michelle — April 24, 2013 at 10:41 am
I’ve been looking for a bundt cake recipe recently and my husband has been asking for (another) pound cake. THANK YOU!
- beantownbaker — April 24th, 2013 @ 1:54 pm
  
  Glad I could help 🙂
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Ashley Bee (Quarter Life Crisis Cuisine) — April 24, 2013 at 11:14 am
Yesterday I found vanilla beans for CHEAP at the grocery store–but they refused to let me buy them because they were expired!! It was the saddest day. This bundt looks amazing. My only tangle with a bundt cake was when I tried to do the Pinterest thing where you put two together to make a pumpkin… frosting disaster. Oh well.
- beantownbaker — April 24th, 2013 @ 1:55 pm
  
  WHAT?!? I’ve never heard of that. Oh I’ve seen that where you put two together to make a pumpkin. Never tried it myself though…
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tracy {pale yellow} — April 24, 2013 at 3:13 pm
I understand your love for bundt cakes! i don’t own one and I’m so envious of all the wonderful looking bundt cakes out there. I pin all the recipes, yet I still haven’t bought myself a pan. That clearly needs to change soon!
- beantownbaker — April 25th, 2013 @ 7:48 am
  
  You should definitely get one! I got mine from a friend for my bday almost two years ago and I’m so happy she got it for me 🙂 A lot of people have commented that they don’t have a bundt pan. Maybe I should do a giveaway on here for one…
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Julie @ Julie's Eats & Treats — April 24, 2013 at 3:54 pm
I love Bundt Cakes too. They are so easy and they end up looking fancy! With cream cheese it I bet it’s perfect!
- beantownbaker — April 25th, 2013 @ 7:50 am
  
  Aren’t bundts the best 🙂
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Audra | The Baker Chick — April 24, 2013 at 9:46 pm
Your bundt looks wonderful! I’m so glad you loved this recipe as much as I did! 🙂
- beantownbaker — April 25th, 2013 @ 7:50 am
  
  Me too! Thanks for posting it or I might not have found it!
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Nutmeg Nanny — April 27, 2013 at 8:14 am

I love bundt cakes 🙂 yours looks beautiful! I’ve got to try this recipe.
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Brooke Schweers — April 28, 2013 at 6:42 pm

I have never made a bundt cake but this post makes me want to go out and by a bundt tin! A lovely and delicious looking cake 🙂
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Sarah C — May 1, 2013 at 9:11 pm
Update: I made this for my new mom friend and it turned out great. I used Pam on the bundt pan and the cake slid right out and was beautifully golden. Granted I sprayed GENEROUSLY, so that may have helped. The vanilla beans were also amazing in the glaze and I can’t wait to use them in more recipes!
- beantownbaker — May 2nd, 2013 @ 9:03 am
  
  Glad to hear it worked out for you!
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ErinsFoodFiles — May 6, 2013 at 4:12 pm

I LOVE bundt cakes! This looks great!