This post may contain affiliate links. What kind of heat? My friend Eva insisted that I HAD to try the frozen Butterbeer, and that it was better than the original.Lunch on our first day was at the Leaky Cauldron (for real!!) Hey! Good catch, it’s just a typing error. (Temper the eggs - don't scramble the them)Eventually, all of the sugar will be added and then turn the mixer up to high. It will work in 9″ but the layers will be thinner.Thanks for the tip Ginger!
Do you know what can I substitute it with?Hi Phoebii! I can’t even remake it because I live in Australia and had to deprive order the pudding mix. I didn’t even care that it was carbonated (which I normally don’t like).Contrary to the name, there is actually no alcohol in Butterbeer at all. I tried 3 different kinds and one of them (a store brand) baked up a dense and gummy cake.Wow, wow, wow! So good, in fact, that we went back to Harry Potter Land a second time to get another round of drinks at the end of the day.As I drank my Butterbeer, all I could think about was how I could turn this amazing drink into a cake.
Pour about 1/4 cup of the drip/butterscotch caramel sauce on the frosting and spread evenly.Place the next cake layer, also top side up, on the filling. If you're not using the layers right away, wrap each cake layer with plastic wrap and freeze.In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter on medium speed for about 2 minutes, until light and fluffy.With the mixer on low speed, slowly add the powdered sugar, followed by the vanilla, butterscotch flavoring and heavy cream.Continue to beat the frosting on medium-high speed for an additional 5 minutes, until the mixture has lightened in color and texture.Before frosting your cake, make sure to use a wooden spoon to beat the frosting by hand to push out any air pockets.In a small microwave safe bowl, heat the butterscotch sauce for about one minute. Do you know what I may have done wrong?
Once home, I got right to work on the cake. I just used a spoon to spread it out.I want to make this cake for a Harry Potter-themed bridal shower. Butterbeer Cake. It will work totally fine, all you need to do is adjust the baking time — start checking at 15mins or so.Overall, amazing cake! Is the frosting sticky or difficult to spread?Hi Rebecca! When I made it to the recipe it was all liquid. I can’t wait to see what you make next!Any ideas what I may have done wrong? ?Needless to say, I finished half the drink before Ryan could even have a sip of it. !Thanks so much!! Don’t get me wrong though…it’s being eaten! Chill for 20mins.Using a teaspoon, drizzle butterscotch sauce along the top edges of the chilled cake, allowing some to drip down. I think the warm one was my favourite, actually. You could give it a try with the cook and serve. Harry Potter fans this Butterbeer Cake Recipe is a must have! Add powdered sugar 1 cup at a time. However, if you’re looking to incorporate a bit of booziness into this Harry Potter Cake, you can always soak the layers in a Butterscotch schnapps simple syrup!As much as I loved the original pop-like version of Butterbeer, I didn’t know there were actually superior versions of this!Fast forward a few months and we’re in Orlando celebrating my birthday, which includes numerous days at the Disney parks and, of course, Universal to check out the Harry Potter lands, among other things. Did you use Jello instant butterscotch pudding or the cook and serve? Im having some trouble finding jello butterscotch instant pudding mix. I’m excited to try to again if you have some good suggestions for me. Pour the sauce over the butterscotch chips and allow to sit for a few minutes.
You know, I’m not even sure I checked there — hah. Here’s a site I use as a guideline: Hi Audrei! They frosting is a bit softer than a normal American buttercream due to the marshmallow fluff. I’d like to try my hand at this again just so I can get it right.Hi Anisha! But freezing the cake shouldn’t make it dense. I’ve never measured the cups of batter before. So glad you liked the recipe Hi there! Can’t wait to try t myself. SO. Does the frosting okay with fondant? Let me know how it turns out!I’m thinking of making this for my daughter’s 11th birthday!
We need a cake that will feed a crowd. The movies were just as exciting. The fizzy beverage is all ages friendly. None needed.Omg I know what you mean! I can’t believe it’s taken me this long to do a Harry Potter themed recipe. GOOD. I think it’s a great idea to switch out the cream soda for buttermilk. The nutritional information and metric conversions are calculated automatically. Try to find clear or brown cream soda (ideally). Yours really turned out so beautiful!wow sounds so yummy. After you’ve added the eggs to the butter and sugar, make sure to mix on medium-high speed for a few minutes, making sure to scrape down the sides of the bowl every now and then.But when it’s time to add the dry ingredients, turn the mixer to low and keep your mixing time short. This cake should be light and fluffy. Of course, there’s butterscotch, but I also loved the creamy foam on top. Like Superstore?? I think it worked out though Let me know how you like it!I made this but in my haste to finish, I didn’t realize I needed to pipe the dollops on top first and then add the sauce.