The Food Hacker
Harry Potter Butterbeer copycat recipe by Todd Wilbur

The Wizarding World of Harry Potter Butterbeer

· Hacking the magical drink using clues from the creators ·

February 10, 2018 76 Comments

The imaginary drink from J.K. Rowling's books became a reality when the first Wizarding World of Harry Potter appeared in 2010. Since then, many hacks for the beverage have emerged online. The only problem is, if Rowling's reported requirements for the drink are true, then almost all of those copycats recipes got something very wrong.

Muggles like you and me (non-magical folk) pack themselves into wand shops, candy stores, and thrill rides throughout the impressive re-creations of Diagon Alley and Hogsmeade at Universal Studios in Orlando and Hollywood.

Kids scamper around streets straight out of the Harry Potter books waving $50 wands to animate window displays and fountains. Restaurants serve British pub food like bangers and mash, and mini meat and fish pies. There’s even a real fire-breathing dragon (the fire’s real, not the dragon) on top of one building, taunting the crowd below.

But as fun as these amusements are, none are considered the number one attraction at the park.

That honor goes to this imaginary-beverage-turned-real that everyone wants to taste…

Harry Potter Butterbeer copycat recipe by Todd Wilbur

It took three years for two guys, chef Steve Jayson and Ric Florell, to develop the secret recipe for Butterbeer, a frothy sweet drink mentioned in J.K. Rowling’s books several times, but with a flavor that’s never described.

What Jayson and Florell developed is a two-part beverage: sweet-flavored soda on the bottom with a creamy whipped flavored head on top. When sipped, the flavors combine for a taste that makes you think of caramel butter cookies.

The drink looks like a beer, but it has no alcohol in it, and the foam is not a by-product of the drink. It’s added separately, and you cannot get a drink without it. That makes it hard for a curious person like me to tell what the soda tastes like on its own. Hard for sure, but not impossible.

After I finished the first one, I ordered another Butterbeer, quickly removed the top with a spoon, and poured the soda into an empty plastic water bottle. At home, I compared it to other popular sodas on the market and found the best match was A&W Cream Soda. Okay, that part was easy.

Now, for the tricky part: the foamy topping.

Check out this short video I took at the Hollywood park:

A weak foaming machine is used to distribute a pre-measured bubbling portion of the creamy topping into each cup.

The machine is similar to a whipped cream machine, like the one behind the counter at The Cheesecake Factory which adds a pile of whipped cream to every slice of cheesecake. But this machine makes a looser foam. And this is definitely not cream. Or any kind of dairy product, for that matter. According to The Huffington Post, J.K. Rowling was adamant that Butterbeer is a dairy-free product:

“…because Universal Orlando wanted as many guests as possible to be able to sample this brew (and that included the lactose intolerant), there could be no butter, or dairy products of any kind, in Butterbeer.”

This information means that virtually every copycat recipe you’ll find on the cyberwebs is incorrect since they call for either ice cream, evaporated milk, half-and-half, cream, butter, or some other cow product. Dairy may be an easy and obvious way to make foam, but in this case it’s not the right way.

Since an accurate hack of the famous drink can’t rely on dairy protein to make foam, we must turn our attention to another protein for the job.

Thank the chickens.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

Egg whites come in different forms with each of them making a slightly different foam. Fresh egg whites make the tightest foam, and the meringue powder makes the loosest. The dry egg whites are somewhere in the middle, and that’s the one I liked best.

These egg foams are a good start, but they are much too light by themselves. We need a stabilizer to thicken the foam and make it “creamier,” as if it has dairy in it.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

Here are a select few of the many natural ingredients we can use to gel our creamy topping. Some of them, including gelatin, need heat to do their magic.

Others, like xanthan gum, can be activated in cold solutions.

The amount we need to add depends on the type of thickening we desire. In this case, we need a fairly loose gel, so about 1/4 teaspoon per cup of water is a good average measurement.

Now we need a quick way to turn our liquid into foam.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

As you can see, there are several ways to suspend millions of air bubbles in a liquid. Four of these five devices make a tight foam with small air bubbles.

What we need is something to make a very particular creamy foam, with big bubbles. We need the hand blender.

A hand immersion blender will allow you to move the blades slightly out of the liquid as you’re blending to work more air into the liquid. This creates large bubbles and a loose, wet foam similar to what you saw coming out of that nozzle at the park.

An immersion blender is the magic wand for this hack, but if you don’t have one you can use an electric mixer. Your foam will look different than the real thing, but it will still taste great, and only the pickiest will care.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

It took me 42 attempts in all to complete this Butterbeer hack. About half of the time I was stuck on making it this way, because it made sense.

I added gelatin to water, heated the water, then cooled the solution.

I mixed in egg whites, a little xanthan gum for a slightly thicker gel, and some cream of tartar to add more volume to the egg white foam.

I used the stick blender and made a good-looking loose foam, then I dumped in some powdered sugar and mixed it again.

The finished product looked great, and the taste was heading in the right direction. But the consistency wasn’t quite right. It lacked the smooth mouthfeel that emulates cream.

Also, it required obtaining some ingredients which are not usually found in food stores. Like dry egg whites and xanthan gum.

I decided I could do better.

So I went shopping.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

In researching this drink I read a comment from someone who said the foam topping on Butterbeer reminded them of marshmallow creme. That stuck in my mind. A check of ingredients listed on the jar confirmed most of the ingredients I was using in my first round attempts are also in marshmallow creme, like dried egg whites, cream of tartar, and xanthan gum. Okay, then. Now we’re onto something.

I grabbed some marshmallow creme at the store and started the new round of tests with it.

For the next few days, I played with marshmallow creme. I tried several ways of mixing it and adding other foaming agents and stabilizers into the mix. Most things I tried didn’t work, but some did. And eventually, 20 batches later, I had my hack.

Here’s what I did to make the final recipe:

Marshmallow creme is a stable foam, but it’s a little too stable, so we must dilute it.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

Add about half a jar of marshmallow creme to a small bowl of water.

You can use warm water for this, or even better, pop it in the microwave…

Harry Potter Butterbeer copycat recipe by Todd Wilbur

It only takes about 30 seconds for your microwave to help liquefy the marshmallow creme.

Use a whisk to combine the marshmallow creme with the water, and you’ll begin to see your foam forming.

Now we need to cool the liquid before moving on.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

Cool the solution down for about an hour or even longer in your refrigerator.

You want it cold.

Our foam has started to form, but it’s still much too thin at this point. And it’s lacking an oily quality that makes the topping feel like cream.

I needed something that would thicken the foam, add a slick quality to it, but not contain any dairy.

So, I used this…

Harry Potter Butterbeer copycat recipe by Todd Wilbur

Dream Whip topping mix contains exactly what we need. And none of what we don’t want.

It adds cellulose gum and cellulose gel, which are natural thickeners and stabilizers made from the cell walls of plants. These ingredients give the foam more body.

And the palm kernel oil adds some needed fat. This will help to create a silky smooth foam that feels like cream in your mouth.

Thanks to Dream Whip we finally have the foam we want.

Time to add the perfect flavor.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

Here’s what one of Butterbeer’s co-creators, Universal Orlando Executive Chef Steve Jayson, had to say about the taste of the drink to Bon Appetit:

“We wanted this beverage to be for everyone — it wasn’t going to be alcoholic. And we wanted to make something that would feel mystical and whimsical and magical, but that also resembled a beer, with a beautiful base, amber color, and creamy top. It had to taste unfamiliar, yet soothing and smooth. I thought of those soft butter cookies, or butterscotch, and that’s what the recipe is based off of. But everyone tastes it differently — some say cookies, some say creamsicles. It’s a magical beverage like that.”

If the flavor profile is “butterscotch” and “sugar cookies,” we must determine what will duplicate that.

In sugar cookies we taste butter and vanilla, so we’ll add those two flavors.

The butterscotch taste was trickier. Butterscotch is basically caramel made with brown sugar rather than white sugar. But every butterscotch flavoring I tried did not taste right in this drink. Too, um, butterscotch-y.

Then I tried some caramel extract and…bingo! It was the perfect flavor.

All caramel flavorings taste a little different, so choosing the right one is important. I tried several brands and Watkins was clearly the best-tasting of them all. If you can, get Watkins.

Now it’s time to bring it all together.

Harry Potter Butter Beer copycat recipe by Todd Wilbur

Dump a whole envelope of Dream Whip mix into your marshmallow creme foam, and blend it until it’s bubbly.

Add the sugar and salt and blend again.

Lastly, add in the flavorings and give it all a good blend. Move the hand blender up and down in the foam as you mix so that big bubbles are formed.

Once it looks thick and bubbly, you’re ready to build the drink.

Harry Potter Butterbeer copycat recipe by Todd Wilbur

Pour cold cream soda into a glass and be sure to leave some room at the top.

Add a few spoonfuls of foam over the top of each drink and serve immediately.

Soon you will see that Muggles can do magic after all.

They will make these drinks disappear.

Todd Wilbur, The Food Hacker

What other famous foods can be made at home? I’ve created recipes for over 1,400 iconic foods at See if I cloned your favorites here.


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Harry Potter Butterbeer copycat recipe by Todd Wilbur
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4.83 from 56 votes

Wizarding World of Harry Potter Butterbeer Hack

It took three years for two guys, Steve Jayson and Ric Florell, to develop the secret recipe for Butterbeer, a frothy sweet drink mentioned in J.K. Rowling's books several times, but with a flavor that's never described. What Jayson and Florell eventually came up with is a two-part beverage: sweet-flavored soda on the bottom with a creamy whipped flavored topping. When sipped, the flavors combine for a taste that could be described as caramel butter cookies.
Here is my way to hack the delicious, once-imaginary drink at home.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Author: Todd Wilbur


  • 1 1/3 cups water
  • 1 cup marshmallow creme
  • 1 envelope Dream Whip Whipped Topping Mix
  • 2 tablespoons powdered sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon plus 1/4 teaspoon butter flavoring
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon caramel extract or flavoring (Watkins is best)
  • 10 12- ounce cans cold A&W Cream Soda

You will also need:

  • Immersion hand blender


  • Combine the marshmallow creme with the water in a medium bowl and microwave it on high for 30 seconds. If you don't want to use the microwave, use warm water from your tap. Stir until the marshmallow creme dissolves, then cool uncovered in the refrigerator for 1 hour, or until cold.
  • Add the Dream Whip to the bowl and mix with an immersion hand blender for about 30 seconds. If you don't have a hand blender you can use an electric mixer, but only mix for about 15 seconds.
  • Add the powdered sugar and salt and mix for another 30 seconds.
  • Add the butter, vanilla and caramel flavorings and mix just until combined. Store covered in your refrigerator until needed.
  • When you are ready to serve the drinks, pour a can of cream soda into a 12-ounce glass or mug. Be sure to leave about 1/2-inch of room at the top.
  • Use the blender to mix the foam for 5 seconds, or until some large bubbles form in the topping. Spoon 3 to 4 tablespoons of topping onto each drink and serve.

HARRY POTTER, characters, names and related indicia are trademarks of and © Warner Bros. Entertainment Inc. Harry Potter Publishing Rights © JKR. © 2018 Universal Orlando Resort. All rights reserved.


  1. Reply


    April 10, 2023

    this turned out amazing!! ive been searching for weeks for a butterbeer recipe that actually tastes like the butterbeer i drank at the harry potter new york store. this one is by far the best. so many recipes were calling for heavy whipping cream tops and it just didn’t taste right.

    i changed the amounts so it could work for two servings
    1/4 c water
    1/4 c marshmallow cream
    1 tbsp dream whip
    1/2 tbsp powdered sugar
    pinch of salt
    5 drops of all the extracts & flavorings

  2. Reply

    Josiah Sullivan

    May 29, 2022

    I’ve used this recipe a hundred times and we really enjoy it. My only issue is with the water and the fluff mixture. It’s not very clear about whether we are to remove the fluff from the water bath after it has cooled or continue to mix the water back into the fluff in the next steps. We’ve always felt it is too much water and typically pour most of it out before moving forward with the recipe. Are you able to update/ edit the instructions for more clarity? I also think you should make a YouTube tutorial!

  3. Reply

    Nicholas Morphew

    July 21, 2021

    When we went to Universal we were told the foamy head was not suitable for vegans…

    Someones telling a porky pie, because it got me so annoyed that I couldn’t buy one without the head, I exploded on the internet at none other than she who shall not be named.

  4. Reply


    April 22, 2021

    Your scientific methods and research is most appreciated by your online community :):) thank you for the wonderful recipe that will make a lot of kids and adults happy 😊

    • Reply

      Todd Wilbur

      April 22, 2021

      I hope so. That’s why I do it. Thanks Dani.

  5. Reply


    March 10, 2021

    I live in Britain and have no Dream Whip, can I substitute it with something I might find in Britain? Also could you add the butter, caramel and vanilla flavoring to the cream soda instead of the topping?

  6. Reply


    December 26, 2020

    FYI Dream whip has milk in it and is not suitable for those with milk allergies.

    I am curious if you have ever tried using Rich’s Whip topping base instead? It is a non dairy topping, often used as whipped icing at grocery stores. I have purchased it at Gordon’s Food Service in the past.

    • Reply

      Todd Wilbur

      December 26, 2020

      Hi Jamie, It’s not really milk in there, but a protein found in milk. Yes, If you have a milk allergy I would avoid Dream Whip. Haven’t tried Rich’s, but if you do let us know how it worked out.

      • Reply


        October 29, 2022

        Small detail: The Dream Whip is certified kosher DAIRY. So much for dairy free.

    • Reply


      January 29, 2023

      You can get anything online.

  7. Reply


    August 1, 2020

    this is still non-alcoholic. i never read HP books, but someone said that the book mentions a little bit of alcohol in butterbeer, probably in the same way that regular beer has 4.5-5% of alcohol (which is why Hermione was a bit high after having a few in The Half-Blood Prince). so, your version may not be accurate as well.

    • Reply


      January 4, 2021

      You’re being a bit pedantic. That means J.K. Rowling’s version isn’t even accurate, since the one you can get from The Wizard World of Harry Potter is non-alcoholic.

    • Reply


      May 2, 2021

      Is it possible Hermione had a sugar high? Also possible there was some magic ingredient in there, idk. But since it’s a series for children and that a lot of visitors to the Wizarding World are children, it would be a little silly to have alcohol in there, unless it would be like 0.1% or like Coolers.

  8. Reply


    February 25, 2020

    Thanks for this!!! We just went to disney and are itching to try butter beer at home. Can you please tell me what brand of butter flavoring/extract you used in your final version?

    • Reply


      May 12, 2020

      Great recipe! Just asking.. where are the amounts for the ingredients?

    • Reply

      Hazel O

      September 9, 2020

      Actually, the HP butterbeer still contains no alcohol. Hermione was a bit drunk in the movie because professor Slughorn accidentally slops some of his real alcohol in her butterbeer (remember, he said: “Oops! All hands on deck Granger.”). So the above recipe is accurate.

    • Reply


      February 1, 2021

      This drink does contain alcohol because it has vanilla extract.

  9. Reply


    December 18, 2019

    Hey there. Enjoyed reading your adventure in finding this dairy-free option, I very much will be looking forward to sampling it. I was doing a little fact checking and came across an article from a few years back, thought you might be interested. Thanks again for the recipe!

  10. Reply


    November 29, 2019

    This topping was perfect. I was worried about making it ahead, but it the foam actually inflated, rather than deflated over time when I added it to the drinks. Amazing! I added it to IBC soda, which I typically don’t use, but it was all that was in stock at the store at the time.

  11. Reply

    Leo Strauss

    October 26, 2019

    This is a great recipe. I tried another with heavy cream but it didn’t seem the right texture and taste and was too heavy. This one has the right ingredients. Though I experimented as well and found a few adaptations that worked well. For 2 liter soda amount, I found that 1/2cup marshmallow to 2 oz water worked well. Then adding 2 tablespoon dream whip, 1/8 teaspoon of each extract, 1/16 teaspoon salt, 1 teaspoon sugar (or 2 depending on preference). Use electric mixer and whip it for 3-5 minutes, or until you find the desired texture. Whipping it for at least 3 minutes and using less water gives a thicker type topping that I remember from the when I went to the park. Also since it reacts a little with the soda when you add it on top it gives that look like the park. I must say that the marshmallow taste is great.

    • Reply

      Jan E Holbrook

      February 2, 2020

      How far in advance did you make the foam? I’m hoping at least 24 hours or more.

  12. Reply

    Bill Putt

    September 24, 2019

    This is absolutely perfect for taste and texture of what I was looking for. How ever, the durability is terrible. I have large Harry Potter parties on the regular and want to have everything made up and ready a few days ahead of time. Some times they are at cons and making stuff on site is hard, so I have to make it before I leave. I made up a batch(actually 2), put it in the fridge, and served it the next day. The foam separated. I gave it a big shake and it kind of went back together, but it wasn’t long before it fell out again. Is there something I can do or add to increase it’s durability? I was contemplating freezing it but don’t know if that would break the bubbles.

    • Reply

      Leo Strauss

      October 25, 2019

      This is a great recipe. I tried another with heavy cream but it didn’t seem the right texture and taste and was too heavy. This one has the right ingredients. Though I experimented as well and found a few adaptations that worked well. For 2 liter soda amount, I found that 1/2cup marshmallow to 2 oz water worked well. Then adding 2 tablespoon dream whip, 1/8 teaspoon of each extract, 1/16 teaspoon salt, 1 teaspoon sugar (or 2 depending on preference). Use electric mixer and whip it for 3-5 minutes, or until you find the desired texture. Whipping it for at least 3 minutes and using less water gives a thicker type topping that I remember from the when I went to the park. Also since it reacts a little with the soda when you add it on top it gives that look like the park. I must say that the marshmallow taste is great.

      • Reply


        December 10, 2019

        Try carrying it in an iSi canister. That’s the canister that you put a CO2 cartridge in and it dispenses whipped creams and foams as needed. Probably the easiest way to inflate/whip as you require.

  13. Reply


    August 11, 2019

    Been eyeing this recipe for about a year, finally decided to do it!
    Watkins caramel flavor happened to be on sale at the local Vons, so I stocked up – assuming this would be good 🙂

    For those not able to find caramel flavor, I think you’re fine to sub in caramel sauce. I think the salt and butter flavor were more stand out elements to me.

    Per the reviews, the dream whip instructions, and knowing the topping would be sitting in my fridge for a bit, I went with 1/2 cups water. Didn’t microwave first, just chilled the water and marshmallow fluff for a few hours.

    Mixed in my stand mixer, first everything but the dream whip, to dissolve the marshmallow fluff. I left out the powdered sugar based on some comments, figured I could add at the end if needed. Added the dream whip, mixed on med/high ish for 2 minutes. I definitely recommend mixing for a bit longer than the recipe states if you are looking for a stiffer mixture. It really went from more of a loose cream to soft peaks with the extra time in the mixer.

    Topping definitely rivals the parks version. If making for a crowd, taste test your cream soda first. My store only had one brand available, which I hadn’t previously tried, and it was sub par compared to A&W or IBC.

    Everything came together really quickly, so if you’re hesitant (like I was) don’t be!

  14. Reply

    Jennifer Egenberger

    July 2, 2019

    I seriously admire your dedication to the task. I haven’t made your recipe yet, because I’m looking for a recipe for Butterbeer like the book, warm and maybe slightly alcoholic. But I read the entire blog entry and it sounds like you really did it. I’ve had both varieties from the park, and they’re good, but I’m still looking… Maybe I’ll figure it out for myself and if I do, I’ll let you know. 🙂

    • Reply


      October 2, 2019

      Warm butterbeer you say? Why not google the actual original recipe of Butterbeer? The original Tudor recipe (AKA Around 15th century mid era England) there are a couple online. I haven:t tried it yet, but I plan too soon.

  15. Reply


    June 17, 2019

    Funny that Universal would be so concerned about dairy allergies but (apparently) not about egg allergies.

  16. Reply


    April 17, 2019

    After my family and I had taken a trip to Universal, I definitely knew I had find a recipe for their delicious butterbeer. Thanks so much for taking the time to create this recipe, because there is no better one! I however found my froth to be a little less foamy and rich, I already cut down the water to 3/4 of a cup after reading some comments, but I think next time I’ll go even less. I also definitely recommend the caramel extract, as hard as it is to find. I tried using some butterscotch syrup since I couldn’t find it at a local grocer and it just wasn’t the same. Still an absolutely wonderful recipe!! Thank you so much!

    • Reply

      Todd Wilbur

      April 17, 2019

      Glad you like it Sammy.

  17. Reply


    March 4, 2019

    Todd – I made this a few days ago and it is amazing. I think next time I will skip the marshmallow cream step, since we figured out that when you put the whipped topping into the glass and then slowly pour the cream soda in afterwards, it foams up nicely (definitely needs to be slowly though, as I learned the hard way). I also couldn’t find butter or caramel flavoring but did find (from McCormick) a vanilla butter+nut flavoring and then mixed into the whipped topping butterscotch morsels heated up and mixed with heavy cream, so that was a worthwhile substitute for us.
    Thank you for providing this recipe – it really was great and we don’t live anywhere near HP World so this will help us when we are feeling HP nostalgic!

  18. Reply


    December 29, 2018

    Great hack thank you so much.
    Would you happen to have a hack for hot butterbeer?

    • Reply

      Todd Wilbur

      December 30, 2018

      I haven’t hacked that one yet. Gotta get back to Diagon Alley.

  19. Reply


    December 16, 2018

    Thanks for posting this recipe! It’s the best one I’ve been able to find on the internet! Like some other commenters, we had trouble finding caramel flavoring at a local store but caramel sauce worked just as well in the foam. (You can find the caramel flavoring on Amazon… We just didn’t want to wait for delivery 😉 We tried doing only 1c of water in the foam upon some of the suggestions in the comments, and it came out fine. But actually we preferred the runnier texture that it had after 2 days in the fridge, because it was easier to get both foam & soda in each sip if the foam is less frothy. So you may want to try it less whipped first and then whip it up more if you’re unhappy.

  20. Reply


    November 1, 2018

    Do you know the weight measurement of the marshmallow creme? I tried using a measuring cup, but the topping came out watery. I imagine it’s because I had too many air pockets in the creme when I tried to measure it.

  21. Reply

    kyle lynn

    October 29, 2018

    Do you have any suggestions for using a whipped cream dispenser?

    I’m recreating this for a work potluck and using a mixer and a bowl isn’t really viable.

    Do you think mixing this up before hand and using a whipped cream dispenser with nitrogen chargers would work well?

  22. Reply


    October 2, 2018

    Your pic shows “Spice Islands” brand vanilla extract (which is decidedly harder to find than Watkins or McCormick vanilla). Is Spice Islands vanilla preferred, in order to get the final result closer to the real thing served in the parks, or will other brands of pure vanilla give exactly the same result? -Our die-hard potter-fan family just returned from the parks and are already hankering for more (authentic) Butterbeer. (no sloppy imitations will do :). -Thanks for the hack!

    • Reply

      Todd Wilbur

      October 2, 2018

      Both of those will work fine. Just make sure it’s real vanilla extract and not imitation. Never use fake vanilla in anything. Yuck.

    • Reply


      October 30, 2018

      I’ve managed to make the foam in the whipped cream dispenser and it turned out fantastic. The problem, though, is that it start curdling pretty quickly. This doesn’t change the taste but it looks very unappetizing.

      Any suggestions?

      • Reply

        Todd Wilbur

        October 30, 2018

        Try a little cream of tartar to stabilize it

  23. Reply


    September 24, 2018

    I made this yesterday for our gaming group and everyone loved it. For some the foam was a bit sweet, but I think it’s perfect. I couldn’t find caramel extract so I substituted caramel syrup and it worked perfectly. I also added a bit more vanilla than I intended and then just balanced it with an equal amount of the butter extract. The foam refrigerates well, and is perfect even the day after. I was surprised by how easy this was to make which for me is huge bonus. This is definitely something I can whip up quick for game night or holidays or just any day. I will definitely be making this for Thanksgiving and Halloween.

  24. Reply

    R. Vashko

    September 15, 2018

    I, too, found the foam to be too thin. I think I will cut the water back to 1 cup next time and see how that goes. I don’t want whipped cream thickness; maybe somewhere in-between the two.

    I also noticed that the foam reacts with the soda and expands, so be sure not to add too much, or your mug will overflow like one of those baking soda volcanoes. Even with the expansion, I still found the foam too light.

  25. Reply


    September 10, 2018

    Hi! Thanks for all your research! I could not find caramel extract on quick notice so I just omitted it and i substituted A&W for a generic cream soda. I did not have an immersion blender so used my electric mixer. Foam turned out thin and too sweet. Still, a fun thing to make at a 9yo Potter themed birthday! Thanks again.

  26. Reply


    August 15, 2018

    Be careful if you have a dairy allergy. Dream Whip does contain Sodium Caseinate Solids which is derived from one of the milk proteins that triggers allergic reactions.

  27. Reply


    June 16, 2018

    So I was in Orlando Harry Potter world last Saturday. And this Saturday I made this recipe. And it is amazing. It was perfect in every way. I played with the butter extract and scots extract everyone tastes it different and you nailed it so well thank you this help make a perfect fathersday with my kids drinking butter beer and watching Harry Potter thank you

  28. Reply

    Ciara Collins

    June 6, 2018

    Can we refrigerate

  29. Reply


    May 29, 2018

    Got home to realize we had no caramel extract and the nearest store had none. Instead I whipped up some caramel on my stovetop and blended some into the foamy mix as I added the butter extract. Tasted great! I spooned some hot caramel over the top before it was served and the caramel crystalized in the cool foamy mix so it added a great texture.

    Also couldn’t find DreamWhip, so I used coolwhip and it held up great. Thanks for the recipe. My kids loved it.

  30. Reply


    May 25, 2018

    Will this come out okay without a powered mixer? I don’t have one and usually just mix by hand.

  31. Reply

    Alyssa Sturm

    April 29, 2018

    Hey Todd,
    We just returned from Orlando and the first thing we did when we came home was attempt a butterbeer recipe. I found yours because I could tell there was marshmallow in Universal’s recipe and everyone else was saying cream. I knew this couldn’t be right! But, I wonder if maybe the 1 1/3 cups of water is a typo or maybe your Dream whip packets are bigger than what I had? The foam was much too thin and watery when I made it. Next time I’ll cut the water and I think it will be perfect.

  32. Reply


    April 1, 2018

    How long of a shelf life does this have?
    Would making it and storing for maybe up to a week cause it to lose its texture and/or flavor?

    • Reply

      Todd Wilbur

      April 3, 2018

      I have kept the foam for a week and it was fine, but you can probably keep it longer since there is no dairy in it.

  33. Reply


    February 11, 2018

    Thanks! But how do they make the hot version? That one must have dairy… right??

    • Reply

      Todd Wilbur

      February 12, 2018

      I haven’t had that version, but I’m assuming there’s no dairy in that one as well. Anybody else try the hot version and want to give us the scoop?

  34. Reply


    February 10, 2018

    The read was so much fun that I don’t care that I have to wait to acquire all the stuff to make this.

  35. Reply

    Christina Lengyel

    February 10, 2018

    I’d love to see you hack the frozen and hot versions of HP World Butterbeer! Your copycats are always a joy to read and test out in my own kitchen!

    Thanks for doing what you do!

  36. Reply


    February 10, 2018

    Thanks Todd. Any suggestions for making the “frozen” Butterbeer? It seems like it might take more effort than just freezing the root beer to get the proper consistency.

    • Reply

      Todd Wilbur

      February 11, 2018

      The park uses a slush machine to make the frozen version of the drink. If you are a muggle and cannot cast the Glacius spell upon your hack, you can re-create the frozen Butterbeer by partially freezing a couple cans of creme soda in a blender pitcher in your freezer (2-3 hours), then blending it up until slushy. Make the foam the same way and spoon it over the frozen drink before serving.

      • Reply


        February 13, 2018

        I’ll do that. Thanks so much!