Gourmet Root Beer Float Recipes

ROOT BEER FLOATS

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

GOURMET ROOT BEER FLOAT

Steps:

• Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.

ROOT BEER FLOAT CUPCAKES & FROSTING

Steps:

• Preheat oven to 325*F
• Prepare cupcake pans with paper liners.
• In a bowl mix cake mix, flour, sugar and salt.
• Slowly add root beer and blend.
• Add vegetable oil and root beer extract and blend well.
• Add sour cream and eggs. Blend. Scrape sides of the bowl and blend again.
• Scoop batter into cupcake liners, filling them 3/4 full.
• Bake for 16 - 18 minutes or until a toothpick comes out clean.
• Let cool for 5 minutes in the pan and then move to a cooling rack.
• Once cupcakes are cool, whip heavy whipping cream and powdered sugar together.
• Place whipped cream into a piping bag with a metal tip.
• Holding the metal tip with one hand, and the top of the piping bag with the other hand, stick the tip into the center of a cupcake and squeeze. Cupcake will expand slightly. Remove tip and repeat for all cupcakes.
• Once all cupcakes are filled, top with Root Beer Buttercream Frosting.
• To make frosting, beat butter until silky smooth.
• Add powdered sugar 1 cup at at time blending well between each addition (total of 3 cups).
• Add extract and heavy whipping cream and mix well. Scrape sides of bowl as needed.
• If root beer buttercream is too thick, add additional heavy whipping cream (1 Tablespoon at a time) until desired consistency.
• Pipe onto cupcakes and top with a root beer barrel candy.

GOURMET ROOT BEER FLOAT

Steps:

• Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.

ROOT BEER FLOAT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well., Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.