Root Beer Float Sundae Recipes

Steps:

• Make the Cake: Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans and line the bottoms with parchment paper.
• In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy.
• Meanwhile, sift together the cake flour, baking powder, and salt.
• With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
• Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
• Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
• To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes.
• Apply a second layer of frosting to finish off the cake, swirling the frosting a bit. Place 12 elbow straws in the cake around the top, and place colored streamers around the edge of the cake flowing down to the base.

Steps:

• Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.

Steps:

• For the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in the bowl of a food processor and process until you get fine crumbs. (This can also be done in a large plastic zip-close bag with a rolling pin.) Pour the crumbs into a large bowl. Add the melted butter and stir until evenly mixed.
• Press the crumb mixture into a 9-inch pie plate, gently packing them so they're firm and in an even layer. If you go up and over the sides, that is fine. Bake the crust for 5 minutes; let it cool and then chill for 20 minutes.
• For the filling: In the bowl of an electric mixer fitted with a whisk attachment, add the cream and confectioners' sugar and whip until firm peaks form.
• Meanwhile, in a large bowl, whisk together the root beer, milk, pudding mix and root beer extract until thick, about 2 minutes. Using a rubber spatula, gently fold 2 cups of the whipped cream into the root beer mixture until almost completely blended. Pour the filling over the chilled crust and smooth out with a spatula. Top the pie with the remaining whipped cream.
• Garnish with maraschino cherries and chill for at least 2 hours. Enjoy!

Steps:

• Hang a large, well packed scoop of vanilla ice cream on the edge of a fountain glass or other tall drinking glass. Fill the glass 3/4 full with root beer. Set the fountain glass on a salad plate, underlining the glass for overflow. Serve floats with straws and parfait spoons. When you are ready to enjoy the floats, knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and my most favorite fountain drink!

Steps:

• Use a vegetable peeler to remove a long piece of zest from the orange, working your way around the fruit.
• Combine the bourbon and bitters in a tall glass. Twist the orange zest over the glass to release the oils, then drop it in. Fill the glass halfway with ice. Add the root beer.
• Slowly pour the cream over the back of a spoon into the glass so it floats on top.

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes., Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla., To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.