Butterbeer Mousse #HalloweenTreatsWeek

by Erin

This creamy butterbeer mousse topped with whipped cream tastes just like the popular wizard beverage from my favorite book/movie series.

Harry Potter Butterbeer Mousse.

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With Harry Potter being one of my favorite book/movie series, I couldn’t pass up the opportunity to include a Harry Potter-inspired treat for Halloween Treats Week.

Butterbeer appears in many of the books and films in the series, but first appears in the Prisoner of Azkaban. It is a beverage from the wizard world that tastes like a less sickly-butterscotch, kind of like a caramel cream soda, served with a creamy topping.

Butterbeer Mousse and the Prisoner of Azkaban.

While I lack a recipe for butterbeer on my website, I do have recipes for butterbeer cookies and butterbeer ice cream! But this time around I was inspired to create a butterbeer mousse.

Since this mousse is mostly made of whipped cream, I had to figure out how to get the flavor of liquid cream soda into this fluffy butterbeer mousse creation. To answer this question, I used the same trick as I did for my root beer cookies – cook it down into a syrup! Sure you could use caramel syrup but it’s just not quite right.

Butterbeer-inspired butterscotch mousse.

Butterbeer Mousse Ingredients.

  • Heavy cream
  • Cream soda
  • Butterscotch chips
  • Gelatin
  • Butter extract

Between the cream soda syrup, butterscotch chips, butter extract, and whipped cream, this butterbeer mousse most definitely lives up to its name – especially when topped with more whipped cream and a drizzle of more reduced cream soda syrup (or caramel syrup if preferred).


Welcome to 2023’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . You’ll find that this fun and spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this years 6th annual #HalloweenTreatsWeek event we have 18 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! You can following the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

Today’s Halloween Offerings:

  • Jack Skellington Hot Chocolate Bombs from Big Bear’s Wife
  • Spider Web Brownies from Semi Homemade Recipes
  • Halloween Witch Hats from Our Good Life
  • Chocolate Bat Cereal Treats from Sweet ReciPEAs
  • Pumpkin S’mores Cupcakes from It’s Shanaka
  • Oreo Mummy Bark from An Affair from the Heart
  • Fruity Halloween Rice Cereal Treats from Palatable Pastime
  • Pumpkin Snickerdoodle Cookies from Best Cookie Recipes
  • Frostbite Fingers (Chocolate Tamales) from A Kitchen Hoor’s Adventures
  • Cinnamon & Sugar Crescent Roll Witch Hats from Savory Moments
  • Spooky Red Cider Sangria from The Redhead Baker
  • Mini Candy Corn Cheesecakes from Best Dessert Recipes
  • Ghost Brownies from Savory Experiments
  • Witches Brew from Jen Around the World
  • Severed Hand Pies from Hezzi-D’s Recipe Box
  • Kiss From A Vampire Cookies from Jolene’s Recipe Journal
  • Butterbeer Mousse topped with Whipped Cream.

    Four years ago: Garbage Plate Tacos

    Six years ago: Pumpkin Chess Pie

    Nine years ago: Buckeye Granola Bites

    Ten year ago: Jalapeno Popper Fettucine Alfredo

    Eleven years ago: Hazelnut Praline Paste

    Twelve years ago: Pumpkin Danish

    Harry Potter Butterbeer Mousse.


    Yield: 4 servings Prep Time: Cooking Time:
    Nutrition facts: 200 calories 20 grams fat


    • 2-12 oz. bottles of cream soda*
    • 3/4 tsp gelatin powder
    • 1/2 Tbsp water
    • 3 oz. (1/2 cup) butterscotch chips
    • 1-1/4 cups cold heavy cream, divided
    • 1/2 tsp butter extract
    • Whipped cream, for garnish
    • Biscoff speculoos cookies, for garnish


    1. Pour cream soda* into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 1/4 cup, keeping a close eye on it towards the end to make sure you don’t cook it completely.
    2. Meanwhile, place water in a small bowl, sprinkle the gelatin over water, and let stand for 5 minutes.
    3. Place butterscotch chips in a medium bowl. Heat 1/4 cup of the cream in the microwave for 1 minute or just until it starts to boil. Add the softened gelatin to the cream and stir until fully dissolved. Pour the cream over the butterscotch chips and whisk until butterscotch is melted and the mixture is smooth. Whisk in 2 tablespoons of the reduced cream soda and butter extract. Let cool to room temperature.
    4. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup cream until soft peaks form.  Use a whisk to mix in 1/3 of the whipped cream into the butterscotch mixture. Using a rubber spatula, fold in the remaining whipped cream until no streaks appear.
    5. Spoon the mousse into serving cups. Place in the refrigerator and chill until set, about 2 hours.
    6. Before serving, top with more whipped cream, the remaining reduced cream soda syrup*, and a Biscoff cookie.


    *Don't want to deal with boiling down the cream soda? You can use caramel syrup instead.

    Did You Make This Recipe?
    I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

    Source: Adapted from my Chocolate Mousse Cake.

    Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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