THE BEST ROOT BEER FLOAT RECIPE
To make an old-fashioned creamy root beef float that is creamy from the word "go," melt a couple of tablespoons of ice cream per float and pour that in the bottom of your glass first. You're welcome. Now go make one immediately.
Provided by Jennifer Field
Categories Beverages
Time 5m
Number Of Ingredients 5
Steps:
- Pour 2 Tablespoons of melted vanilla ice cream in the bottom of your glasses.
- Top off with about 1/4 of the bottle of root beer.
- Add one scoop of ice cream to each glass and then slowly fill with root beer until the foam reaches the top rim of the glass.
- Plop in another scoop of ice cream. Spoon or pipe on a generous swirl of whipped cream, and then perch a drained maraschino cherry on top.
- Enjoy, and keep your bottle of root beer right next to you, because as you sip, you'll want to keep adding root beer. It's like a bottomless float!
Nutrition Facts : Calories 568 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 18 grams saturated fat, ServingSize 1, Sodium 119 milligrams sodium, Sugar 60 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ROOT BEER FLOATS
Steps:
- Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.
OLD FASHIONED ROOT BEER FLOAT CAKE
Gale Gand and Jacquelyn Smola did this one their show Sweet Dreams. I've modified it a bit to suit our tastes but it went over well at a recent birthday party. Do not substitute root beer flavoring for the extract as it doesn't have the same concentrated flavor. Also, when I made this in a 9x13 pan it baked up very high so take that into consideration when you decide which pan(s) to use.
Provided by Mysterygirl
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper or 1 9 x 13.
- In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
- Meanwhile, sift together the cake flour, baking powder, pudding and salt.
- With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended.
- Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
- Pour the batter into the prepared pan(s) and bake until just set, about 30 to 40 minutes for round pans, 45-50 for a 9x13. When using round pans allow to cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
- Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter.
- Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
- Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
OLD FASHIONED ROOT BEER FLOAT CAKE
Notes about the recipe: This was one of the cakes entered in the Whirlpool Unique Cake Contest I judged last year, kind of like the Pillsbury Bake Off. It was made by Jacquelyn Smola from Piedmont, OK and it was so fun and festive looking I really wanted to share it with you for a birthday party idea and make it for Gio this year. My absolute favorite drink is a root beer float so it was hard to not give this the first place prize. But there were other judges who kept me from tipping the scale right to root beer. A chocolate cake with toffee topping won first instead and the $10,000 prize, which she donated to Heifer International. And I got a new Whirlpool kitchen out of the deal! I've also had root beer cookies, brought to me by a baking fan in Rochester, New York.
Provided by Food Network
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
- Meanwhile, sift together the cake flour, baking powder, and salt.
- With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
- Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
- Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
- To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
- Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.
ROOT BEER FLOAT COOKIES
A hint of good, old-fashioned root beer flavors these chewy-soft cookies. They're great with ice cream! -Jim Gordon, Beecher, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 118 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 98mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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