Creative endeavors every M-W-F.
Last Christmas a Starbucks version of Butterbeer went viral. I was a bit underwhelmed because it was too sweet, all milk, and no fizz. Then we tried IBC cream soda from Rustan’s supermarket and realized that was way closer to Butterbeer, only missing the cream topping!
Other Butterbeer recipes online call for butter and rhum extract. I skipped those and just used what I had at home:
All you have to do is make the cream topping:
Whip your cream or milk. I put the milk in the coffee machine’s milk frother. Transfer this to a bowl. Add 3 tablespoons of marshmallow creme and mix together until all the lumps are gone. You can add more if you want it extra thick and sweet.
Pour cream soda into the glass. If you have rhum and butter extracts, add those in.
Spoon the cream topping on top of the soda, and drink up!