If you’ve never had buttercream icing from Publix Supermarket, you’re missing out. Publix Buttercream Icing is known to be one of the best buttercream icing recipes you can get in a store. And now you can make this famous icing at home!
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Why Publix Buttercream Icing is so Unique
Buttercream icing is the perfect icing to use on almost any flavor of the cake. It doesn’t matter if you like chocolate cake, white cake, yellow cake, or even red velvet cake—this is an icing that tastes good with any of those. And when you want to make your buttercream icing, use this Publix copycat recipe.
Publix Buttercream Icing uses both vegetable shortening and butter. This gives the icing a wonderful flavor, and it will retain its shape in a warm room without melting.
Ingredients
This recipe contains several ingredients that are not typically included in most buttercream icings. Powdered egg whites or meringue powder gives this recipe a nice, sturdy structure that makes the icing hold its structure longer than most. Clear vanilla can keep the frosting nice and white. The imitation butter flavor puts back in the butter flavor that we all love.
- Butter – Provides rich flavor and creamy texture
- Vegetable shortening – Creates stability and smooth texture that holds up in warm conditions
- Clear vanilla extract – Delivers classic vanilla flavor while maintaining bright white color
- Almond extract – Adds subtle complexity and that distinctive Publix flavor
- Imitation butter flavor – Enhances buttery taste while allowing reduced actual butter content
- Powdered egg whites or meringue powder – Provides structure and stability to the frosting
- Confectioners’ sugar – Creates sweetness and proper consistency
- Milk – Adjusts thickness to achieve perfect spreading or piping consistency
How to Make Publix Buttercream Icing
Step-by-Step Instructions
Preparing the Ingredients:
- Allow butter to come to room temperature, approximately 65-70°F. It should be soft but still hold its shape.
- Sift all confectioners’ sugar through a fine mesh sieve or sifter to remove any lumps.
- Measure all ingredients accurately, using measuring spoons for extracts and flavoring.
Making the Base:
- In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter and vegetable shortening.
- Beat on medium speed for 2-3 minutes until completely combined and creamy.
- Scrape down the sides of the bowl with a rubber spatula.
- Add clear vanilla extract, almond extract, and butter flavoring.
- Mix for 30 seconds until flavorings are fully incorporated.
Adding Structure:
- Add meringue powder or powdered egg whites to the butter mixture.
- Mix on low speed for 30 seconds to incorporate.
- Gradually add confectioners’ sugar, 1 cup at a time, mixing on low speed.
- After each addition, increase speed to medium and beat for 30 seconds.
- Scrape down the sides of the bowl between additions.
Adjusting Consistency:
- Scrape down the sides and bottom of the bowl one final time and mix for 30 more seconds to ensure even texture.
- Add milk, 1 tablespoon at a time, until desired consistency is reached.
- For piping decorations, use less milk for a stiffer consistency.
- For smooth cake covering, add slightly more milk for easier spreading.
- Beat on medium-high speed for 3-4 minutes until light and fluffy.
Notes
- Meringue powder and butter flavoring can be found where cake decorating supplies are sold.
- The recipe can be made without Meringue powder and butter flavoring, but the icing tastes better if you use the butter flavoring. And the icing will hold its shape better with the meringue powder.
- I highly recommend sifting your confectioners’ sugar before using it. Sifting eliminates those clumps that sometimes form in the confectioners’ sugar. Once you have sifted the confectioners’ sugar it blends together better than unsifted confectioners’ sugar. If you don’t have a sifter you can use a regular sieve.
- You can make the icing ahead of time before using it. Store it in the refrigerator in an airtight container for up to 3-4 days. Bring it to room temp and whisk or use an electric mixer to make it soft for spreading.
Publix Bakery Copycat Buttercream Frosting
Ingredients
- 8 ounces butter
- 2 cups vegetable shortening (preferably Crisco)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring
- 1/2 teaspoon almond extract
- 1 tablespoon meringue powder
- 2 pounds confectioners’ sugar r, sifted
- 1 tablespoon milk (optional)
Instructions
- Combine the butter, Crisco, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in.works well.
- Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in up to 1 tablespoon milk to loosen it.
Video
Notes
- Meringue powder and butter flavoring can be found at stores that sell cake decorating supplies.
- The recipe can be made without Meringue powder and butter flavoring, but the icing tastes better if you use the butter flavoring. And the icing will hold its shape better with the meringue powder.
- I highly recommend sifting your confectioners’ sugar before using. Sifting eliminates those clumps that sometimes form in the confectioners’ sugar. Once you have sifted the confectioners’ sugar, it blends together better than unsifted confectioners’ sugar. If you don’t have a sifter, you can use a regular sieve.
- You can make the icing ahead of time before using it. Store it in the refrigerator in an airtight container for up to 3-4 days. Please bring it to room temp and whisk or use an electric mixer to make it soft for spreading.
Nutrition
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Are you ready to make the best ever buttercream icing? Let me know how you did in the comments below. And don’t forget to follow me on Facebook or Instagram or subscribe to my mailing list for the latest CopyKat recipes!
Absolutely nowhere near publix. Almond extract is not in the recipe.
The recipe doesn’t say whether you use salted or unsalted butter. Can you please clarify?
Either will work.
This turned out great!!!