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

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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.

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.

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).

HAPPY HALLOWEEN!!!

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:

BUTTERBEER MOUSSE

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Yield: 4 servings Prep Time: 2 Hours 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 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

Directions

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.

Notes

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

Source: Adapted from my Chocolate Mousse Cake.

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

Searching around on the web I found many butterbeer recipes, as well as several cupcakes. Using the ingredient lists as inspiration I came up with this ice cream. I have no idea how close it is to tasting like the “real thing” but it’s more than just a little bit wonderful. And the butterscotch ganache drizzled over the top seals the deal. After nearly inhaling my first serving, the only thing that could make it better was to go to the movie theater an hour early to wait for the midnight showing of The Deathly Hallows, Part 2. I’ll give you a hint, that’s exactly what I did last night. And it was amazing! I wish I had had a bowl of this ice cream with me in the theater though. That would’ve blown my mind.

Also, since it is the last Harry Potter movie, I figured it wasn’t too obnoxious to also serve my butterbeer ice cream on top of Tracy’s Butterbeer Blondies (Sugarcrafter), but would also be delightful with butterbeer cookies. Yea, my kitchen was a butterbeer factory last night = gloriousness! It also means serious gym time in my future.

ICE CREAM

Ingredients:

1/2 cup cream soda

1 cup packed dark brown sugar

1 Tbsp butter

1 tsp vanilla extract

1 tsp butter flavoring

2 cups heavy cream, divided

1 cup buttermilk

3 egg yolks

Directions:

1. In a small bowl, gently beat the egg yolks; set aside.
2. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring. Heat until butter is melted and sugar dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation with cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat.
3. Temper the egg yolks, then add to mixture slowly while whisking constantly. Add the remaining cream and buttermilk and whisk until combined. Allow to cool then chill in the refrigerator for at least two hours or overnight.
4. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal with lid. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
5. Serve with butterscotch ganache (recipe below).

GANACHE

Ingredients:

1/3 cup butterscotch chips

1/4 cup heavy cream

Directions:

1. Heat the butterscotch and heavy cream over a double boiler until the chips just start to melt. Remove from heat and stir until completely melted.
2. Allow to cool slightly before drizzling over ice cream.

Source: The Spiffy Cookie original, inspired by several recipes on the web.