Carbs in Butterbeer ??

[KellifromCanada]

Hi everyone:

I went looking for a thread with info about the carbs in a regular and frozen butterbeer and now I can't find it. My daughter is insulin dependent and I would appreciate having some idea of the suggested carb amount per serving size for the regular and for the frozen, plz and thanks!

Best,

Kelli

 

[BillSears]

I found this for the regular.


14-ounce serving:

Calories: 200
Fat: 3.5 grams
Carbohydrates: 42
Sugar: 29 grams
Protein: 0

http://www.walletpop.com/blog/2010/08/25/harry-potter-butterbeer-mystery-solved-we-tested-it/

 

[KellifromCanada]

Thanks - that's great! I'm guessing the frozen one would be fewer carbs as it would be watery-er (new word?)

 

[Talking Hands]

Thanks - that's great! I'm guessing the frozen one would be fewer carbs as it would be watery-er (new word?)

I think it would have more carbs as it would be more concentrated because of being frozen. Either way 42g of carbs is a lot for 1 drink

 

[KellifromCanada]

agreed - under normal circumstances, she wouldn't being consuming a 42 carb drink. But this is a *very* special occasion, and she'll need xtra carbs to avoid a hypo with all the walking etc. we plan to do.

 

[SueM in MN]

I tried to find something about carbs in frozen butterbeer, but could not find anything.
Here is Frozen Coke Cherry from Calorie King.
8.1 ounces = 130 calories, 34 Carbs

Here is Frozen Coke Cherry from Calorie King."]Compared to regular Coke Cherry (not frozen)[/URL]
8.1 ounces = 104 calories, 28 Carbs

If Butterbeer is similar to Coke in the proportion of Carbs in frozen compared to non-frozen, I would estimate frozen Butterbeer to be about 51 Carbs for a 14 ounce serving if regular is 42 for a 14 ounce serving.

That’s a lot of sugar

 

[Schmeck]

My kids found the butterbeer to be so sweet they couldn't even drink a full, regular sized serving, it made their stomachs hurt. Plus, it has that odd eggwhip stuff on top, which doesn't seem to be included in the count, as it definitely has some protein in it, like meringue. My vegetarian didn't like the taste of the topping, said it tasted like eggs.

 

[Cheshire Figment]

Here, from multiple sources, appears to be the recipe. From this carb and/or calorie counts can probably be derived.

BUTTERBEER

Start to finish: 1 hour (10 minutes active)

Servings: 4

•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
•Four 12-ounce bottles cream soda

In a small saucepan over medium heat, 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. Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.

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.

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.

 

[Schmeck]

Here, from multiple sources, appears to be the recipe. From this carb and/or calorie counts can probably be derived.

BUTTERBEER

Start to finish: 1 hour (10 minutes active)

Servings: 4

•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
•Four 12-ounce bottles cream soda

In a small saucepan over medium heat, 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. Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature. Once the mixture has cooled, stir in the rum extract.

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.

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.

But it would be impossible for them to serve that way - it just comes out of a tap, not sure how they get the 'head' on it, but it is a mass produced set-up, and there is definitely an egg taste to the froth on top. So, while this recipe might be a home version, not sure if it is even close to what they serve at harryland.