Ingredients
For the whipped cream topping
- 1/4 cup heavy cream
- 2 teaspoons butterscotch syrup
- 1 teaspoon powdered sugar
- 1/8 teaspoon salt
For the drink
- 1 tablespoon butterscotch syrup
- 12 ounces cream soda
Method
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Make the whipped cream topping:
In a mixing bowl, combine the heavy whipping cream, butterscotch syrup, powdered sugar, and salt.
Beat until medium peaks form (the peak will flop over when the beater is turned upside down), about 1 to 2 minutes. Set aside.
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Make the drink:
In the chilled pint glass, combine the butterscotch syrup and cream soda, stirring to combine.
Simply Recipes
A sweeter version that’s not as good:
Ingredients
- 1 cup light or dark brown sugar
- 2 tablespoons water
- 6 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon cider vinegar
- 3/4 cup heavy cream divided
- 1/2 teaspoon rum extract
- 4 bottles (12 oz. bottles) cream soda
Instructions
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In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
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Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
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Once the mixture has cooled, stir in the rum extract.
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In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
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To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.
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