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Root Beer Whipped Cream

Easy to make 3 ingredient root beer whipped cream frosting! This root beer whipped cream makes a great frosting for cake & cupcakes. Use it as a whipped topping on root beer floats too!

root beer whipped cream piped on top of root beer in a mug with maraschino cherry and red straw

If you’re skeptical that root beer frosting (or whipped cream) would be good, you just need to try it!

My favorite thing to make with root beer whipped cream are these easy root beer cupcakes.

You can either buy or make white cupcakes. Did you know that you can ask your grocery store bakery for cupcakes without frosting? That way you can add your own frosting!

Pipe the whipped cream onto the cupcakes (I used a Wilton 1M piping tip) then add a maraschino to the top!

Instant and easy root beer cupcakes!

root beer whipped cream on top of white cupcake with maraschino cherry on white plate

What’s in homemade root beer whipped cream?

To make root beet whipped cream you need heavy cream, powdered sugar and either root beer extract OR 1 packet of root beer instant drink mix.

Where can you buy these items?
Some grocery stores carry the McCormick brand of root beer extract, otherwise you can order the brand I used on Amazon. It smells SO GOOD.

The root beer instant drink mix is sold by A&W and I found it at Walmart near the other instant drink mix.

ingredients to make root beer frosting, includes metal bowl, powdered sugar, heavy cream, root beer extract and mixing beaters

How to make root beer soda frosting?

1. CHILL A METAL MIXING BOWL AND BEATERS IN FREEZER FOR 15 MINUTES.

You’re wondering if this step is necessary. I have made whipped cream by sort of chilling the bowl ahead of time.. meaning last minute I stick it in the freezer or I pull it out of the freezer too early and by the time I actually whip the cream, the bowl isn’t chilled anymore.

Here’s what I’ve observed – chilling the bowl and beaters ahead of time produces whipped cream that has stiffer peaks (that’s a fancy way of saying it’s more stable).

Overall, I do recommend chilling these items ahead of time.

2. BEAT THE INGREDIENTS

Put all ingredients in the chilled bowl and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoopable with a spoon and holds its shape.

I could eat this stuff by the spoon – try it and you’ll see what I mean!

root beer whipped cream with maraschino cherry on a rose gold whisk

What to use 3 ingredient whipped cream on

Use root beer whipped cream as frosting for cake and cupcakes. Use it as a topping on pie or mini cheesecakes (omit strawberry topping). Use it as fruit dip (yum!).

Try it as a root beer buttercream frosting on doctored up white cake, or a whipped topping with angel food cake.

Or make super simple root beer cupcakes by adding 2 tsp of root beer extract to our classic white cupcake recipe and topping them with this frosting!

Or go all out and use this root beer whipped cream to top a root beer float! 🍺

root beer whipped cream piped on top of root beer in a mug with maraschino cherry and red straw

More whipped cream recipes
Chocolate Whipped Cream
Peanut Butter Whipped Cream
Strawberry Whipped Cream


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root beer whipped cream piped on top of root beer in a mug with maraschino cherry and red straw collage image with text overlay
Root Beer Whipped Cream

Root Beer Whipped Cream

Yield: 2-3 cups
Additional Time: 5 minutes
Total Time: 5 minutes

Easy to make 3 ingredient root beer whipped cream frosting! This root beer whipped cream makes a great frosting for cake & cupcakes. Use it as a whipped topping on root beer floats too!

Ingredients

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 2 tsp root beer extract

NOTE

  • If using root beer instant drink mix, use 1 single packet, and reduce the powdered sugar to 1/4 cup.

Instructions

  1. Place a metal mixing bowl and beaters in the freezer for 15 minutes.
  2. Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and root beet extract or root beer instant drink mix, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
  3. Use on cakes, cupcakes, pies, cheesecake, root beer floats etc. Place leftovers in a container and store in the fridge for up to 2 days.

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