Ww 2 Pt Root Beer Float Recipes

ROOT BEER FLOAT

Steps:

• Spoon a scoop or two of vanilla ice cream into a tall glass. Slowly pour root beer into the glass, allowing the foam to rise and then recede before adding more root beer. Serve with straws and spoons. Links: Root beer float cupcakes from Deb of Smitten Kitchen Root beer float cake from Joy the Baker Where the bubbles come from Origins of the ice cream soda Reverse root beer float from Frozen Fix

WW 2 PT. ROOT BEER FLOAT

Steps:

• Place half the ice cream in a chilled 16-ounce mug. Pour root beer over ice cream. Scoop remaining ice cream on top.
• Serve immediately with a spoon and a straw!

CALIFORNIA ROOT BEER FLOAT

Steps:

• Pour all ingredients, except club soda, over ice in blender.
• Blend until smooth.
• Strain into 7 oz wine glass.
• Top with club soda.

ROOT BEER FLOAT CUPCAKES

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
• Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
• Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
• Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
• Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.
• For the Frosting: Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

ROOT BEER FLOAT!

Steps:

• Place 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, 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.
• Ah, the simple pleasures of life!