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Do you sometimes get a hankering for a root beer float? I do. If you are a root beer lover and a frosting lover then this is the recipe for you! This is what is called an Italian meringue buttercream frosting. The main difference between Italian meringue buttercream and other buttercreams is that it is made with egg whites that are cooked with hot sugar water. The sugar water is added while the egg whites are whipping so that the egg whites get cooked but they don’t scramble. The root beer flavor in the frosting comes from root beer barrel candies and root beer concentrate. The butter is what really makes this Root Beer Float Frosting and not just root beer frosting. It’s a simple frosting, but very good!
Let’s start by unwrapping all the root beer barrels.
Place the root beer barrels in a saucepan.
Add water and corn syrup to the saucepan.
Heat over high heat, stirring often.
Place the egg whites (it works best if the egg whites are room temperature) in the bowl of an electric mixer.
Once the egg whites reach soft peaks whip in some sugar.
When the candy thermometer reads 240F or soft ball stage remove the saucepan from the heat. Carefully, while the egg whites whip, pour the hot root beer mixture into the egg whites. Try to pour it so that it falls between the bowl and the whip.
Continue to whip about 1 more minute before adding the cold, unsalted butter. It works best to cut the butter into chunks before adding it in.
Continue to whip until everything is very well incorporated and the frosting is cooled. Stir in the root beer concentrate and some brown food coloring. If you don’t’ add the brown food coloring the frosting turns out to be an odd reddish color.
Now all you have to do is use the frosting to frost cupcakes, cakes, or use as a cookie sandwich filling. It is an interesting frosting because the flavor of the root beer really comes out more as the frosting sits. So, it isn’t super root beery the first day you make it but wait about 24 hours and WHAM! You get hit with the root beer flavor. It’s a great summer frosting for picnics and for anyone who loves root beer floats. Enjoy!
- 6 egg whites, room temperature
- ¼c. sugar
- ⅓c. water
- 3T. light corn syrup
- 10oz package root beer barrels, unwrapped
- 1 lb. cold, unsalted butter, cut into cubes
- 1½t. root beer concentrate
- brown food coloring
- Place egg whites in the bowl of an electric mixer fitted with a whip attachment.
- In a saucepan place root beer barrels, water, and corn syrup.
- Heat and stir until the mixture reaches 220F. Once at 220F begin to whip the egg whites.
- Once the egg whites reach soft peaks add the ¼c. sugar to them.
- Continue to heat the root beer barrels until they reach 240F or soft ball stage.
- Carefully pour the root beer barrel mixture into the whipping egg whites. Try to pour it in so that it falls between the bowl and the whip.
- Whip 1 minutes before adding the butter. Add the butter a few chunks at a time.
- Whip until everything is well incorporated and cool.
- Stir in the root beer concentrate and brown food coloring.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)
p.s. if you are wondering what to do with your leftover egg yolks why not make a batch of ice cream?