Publix Buttercream Icing is known to be one of the best Buttercream icings you can get in a store. For years, people have requested a buttercream icing that tastes just like the one they use in Publix supermarkets. Everyone needs to have a dependable and good tasting frosting in their personal library because not all of us are fortunate enough to live in an area where we can go down to our local Publix and purchase some of their famous buttercream icings.
Publix Buttercream Icing
So when you want to make some buttercream icing, something flavorful that looks fabulous, this buttercream icing won’t let you down. By using both vegetable shortening and butter, you will have an icing that tastes fantastic and will hold up in a warm room without losing shape.
Buttercream icing is the perfect icing to use on most any flavor of cake. It doesn’t matter if you like chocolate cake, white cake, yellow cake, or even a red velvet cake—this is an icing that tastes good with any of those.
This recipe has several ingredients in it that aren’t always included in most buttercream icings. Powdered egg whites give 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.
Want more tips on Buttercream Icing?
Need some cake ideas for this cream cheese frosting? Check out these cake recipes
Publix Buttercream Icing
- 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)
- 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. Additional Notes Meringue powder and butter flavoring can be found where cake decorating supplies are sold. The recipe can be made without these two ingredients, 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, it