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