Well I posted this under recipes... but I'm not sure that was right. ANyway, I'm making a root-beer cake and want a vanilla creamy-like filling that will make it taste like a "root beer float". Anyone have a favorite vanilla filling they use?

anyone?

How about pastry cream or a mousse by whipping a box of instant pudding and heavy cream (8 oz i think? maybe someone knows). These two have to be refrigerated.

I've never made it, but Toba Garrett says her French Vanilla Buttercream "tastes like vanilla ice cream."

Ingredients
1 1/2 Cups(345g) granulated sugar
3/4Cup(6floz or 180ml) milk
1 1/2Tbsp all-purpose flour
1/4tsp salt
1Tbsp pure vanilla extract
3/8Cup(3floz or90ml) whipping cream
1 1/4 lbs (567 g) unsalted butter, room temperature

1. Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool the mixture. Whisk in vanilla extract.

2. Pour custard mixture into a mixer bowl with a paddle attachment. Add cut-up butter and add whipping cream. Mix on LOW speed to incorporate ingredients. Gradually increase speed to MEDIUM-HIGH until the mixture begins to thicken. It takes at least 7 to 9 minutes for the butter to be completely incorporated.

3. Put the icing in a plastic container with a lid and refrigerate. It will keep for 1 week in the refrigerator or freeze for 2 months.

Note: Don't panic if the buttercream looks like cottage cheese. The more you beat this buttercream, the creamier it gets.

Storage: Store the icing in an airtight container and freeze. The icing will keep for up to 2 months.

Yeild: 5 to 6 Cups