Homemade Root Beer Whipped Cream Recipe

Easy-to-make, three-ingredient root beer whipped cream frosting. This fluffy root beer whipped cream is perfect for frosting cakes and cupcakes, and it makes a delicious topping for root beer floats.

If you’re unsure whether a root beer-flavored whipped cream will work, give it a try — the flavor is surprisingly delightful and nostalgic.

My favorite way to use this frosting is on simple root beer cupcakes.

You can buy plain white cupcakes from a grocery bakery or make your own. Many stores will sell cupcakes unfrosted so you can add your own topping.

Pipe the whipped cream onto the cupcakes (I used a Wilton 1M tip) and finish each with a maraschino cherry for a classic look.

Instant, easy root beer cupcakes!

What’s in homemade root beer whipped cream?

This recipe uses three simple ingredients: heavy cream, powdered sugar, and either root beer extract or one packet of root beer instant drink mix.

You can find root beer extract from common spice brands at many grocery stores; specialty or online retailers sell concentrated extracts as well. The root beer instant drink mix (sold by brands like A&W) is usually found near other single-serve drink mixes in larger supermarkets.

How to make root beer soda frosting

1. Chill a metal mixing bowl and beaters in the freezer for 15 minutes.

Chilling the bowl and beaters helps the cream whip up faster and gives you firmer peaks, which makes the frosting more stable. If you skip it the cream will still whip, but it may be softer and less structured.

2. Beat the ingredients

Combine all ingredients in the chilled bowl and beat with an electric mixer for about 4–5 minutes, or until stiff peaks form — the whipped cream should be scoopable and hold its shape. It’s so good you might be tempted to eat it straight from the spoon.

Pair whipped cream with…

Use this root beer whipped cream as frosting for cakes and cupcakes, a topping for pies, or as a whipped topping for cheesecakes (try it on mini cheesecakes without fruit topping). It also makes a tasty fruit dip.

For a fun twist, add 2 teaspoons of root beer extract to a white cake batter to make root beer cupcakes and top them with this frosting. You can also spoon it onto angel food cake or use it instead of traditional ice cream on a root beer float.

More Whipped Cream Recipes

• Chocolate Whipped Cream
• Peanut Butter Whipped Cream
• Strawberry Whipped Cream

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Root Beer Whipped Cream

By: Beth

Additional Time: 5 minutes

Total Time: 5 minutes

Servings: 2 cups

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Easy-to-make three-ingredient root beer whipped cream frosting. Great on cakes, cupcakes, and floats.

Equipment

• Electric mixer and beaters (or stand mixer)
• Metal mixing bowl
• Spatula and piping bag (optional)

Ingredients

• 2 cups (473ml) heavy cream
• ½ cup (56g) powdered sugar*
• 2 tsp root beer extract*

Instructions

• Place a metal mixing bowl and beaters in the freezer for 15 minutes.
• Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and root beer extract or root beer instant drink mix. Beat with an electric mixer for 4–5 minutes, or until stiff peaks form and the mixture holds its shape.
• Use on cakes, cupcakes, pies, cheesecakes, or root beer floats. Store leftovers in a sealed container in the refrigerator for up to 2 days.

Notes

*If using a root beer instant drink mix packet, use one packet and reduce the powdered sugar to 1/4 cup to keep the sweetness balanced.

Nutrition

Serving: 2Tablespoons | Calories: 117kcal
| Carbohydrates: 5g
| Protein: 1g
| Fat: 11g

Nutrition Disclosure

All nutritional values are approximate. Changing ingredients or quantities will alter the estimates.