Whisk room temperature butter and 4 Coffee-mate Butterscotch Creamers together until you get a creamy texture. Warm 1/2 of the cream soda for 60 seconds in the microwave. Blend butter mixture with warm cream soda until fully combined. Top butterbeer mixture with the remaining cream soda. To make foam topping: Blend heavy cream and 1 Coffee-mate Butterscotch Creamer together until frothy. Pour on top of the butterbeer to give it a foamy finish. Serve.
salted butter, room temperature