This root beer buttercream icing recipe is not just easy.
It’s an amazing addition to any cupcake, cake, or whatever you want root beer buttercream frosting on!
On a whim, one day while talking with Charlotte The Great about her time as a young woman, working in the back of a pharmacy at the “Float Counter” where she served soldiers Rootbeer Floats, we made rootbeer cupcakes and topped them with the most delicious, smooth rootbeer float buttercream.
I had HUGE plans to fill the root beer cupcakes before icing them and turning them into “root-beer floats”.
The problem with that was to fill them, I had to core them, and I just could NOT bring myself to remove the yummy cake to put a filling in there.
Fun Fact: J. Wisner, owner of Colorado’s Cripple Creek Brewing, who created the first root beer float on Aug. 19, 1893.
The once-in-a-lifetime idea was born when Wisner noticed that the snowy peaks on Colorado’s Cow Mountain looked like ice cream floating in soda. … Of course, nowadays it’s known as the root beer float.
We debated the filling as I got started making a vanilla buttercream- but before I knew what I was going to do- I had the root beer concentrate in my hands, and I was thinking “the more, the merrier” as I poured.
It turned out so great, I thought I’d share this delicious recipe for Rootbeer Buttercream.
Use it on your favorite cake or cupcakes, even as a filling. It’s delicious!
We didn’t even miss the filling.
Rootbeer Buttercream Ingredients
2 sticks (1 cup) of butter (real butter- do NOT skimp out and use wimpy margarine here…)
5 cups of powdered sugar
3 Tablespoons heavy whipping cream
3 Tablespoons vanilla
1 Tablespoons root beer concentrate
Rootbeer Buttercream Directions:
Cream butter in a mixer.
Slowly add powdered sugar.
The mixture will be crumbly and dry.
While continuing to mix, gradually add heavy cream, vanilla, and root beer concentrate.
Mix until fluffy.
Using a rubber spatula, transfer to a piping bag and have fun!!
It is also fun to use an ice cream scoop and scoop the rootbeer buttercream icing on top of the cupcake to give the impression of a scoop of ice cream!
We decorated these with chocolate sprinkles and miniature cookies.
This root beer buttercream is full of everyone’s favorite flavor.
It is sure to bring back memories of summer or time spent drinking rootbeer floats.
Easy Rootbeer Buttercream Icing recipe, the perfect topping for rootbeer cupcakes or any cake!
- 2 sticks (1 cup) of butter (real butter- do NOT skimp out and use wimpy margarine here...)
- 5 cups of powdered sugar
- 3 Tablespoons heavy whipping cream
- 3 Tablespoons vanilla
- 1 Tablespoons root beer concentrate
- Cream butter in mixer.
- Slowly add powdered sugar. The mixture will be crumbly and dry.
- While continuing to mix, gradually add heavy cream, vanilla, and root beer concentrate.
- Mix until fluffy.
- Using a rubber spatula, transfer to a piping bag and have fun!!
Amount Per Serving: Calories: 109 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 5mg Sodium: 9mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 0g Sugar: 23g Sugar Alcohols: 0g Protein: 0g