Publix Buttercream Icing

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!

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 a red velvet cake—this is an icing that tastes good with any of those.  And when you want to make your own buttercream icing, you want to make this Publix copycat recipe. Publix Buttercream Icing uses both vegetable shortening and butter.  This gives the icing a wonderful flavor and it will hold up in a warm room without losing shape.

How to Make Publix Buttercream Icing

This recipe has several ingredients in it that aren’t always 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.

Here’s what else you need:

• Butter
• Vegetable Shortening
• Almond Extract
• Confectioners Sugar
• Milk

These ingredients will go into a mixer a few ingredients at a time until you have the consistency you want in your icing.  Scroll down to watch the video with all the instructions.

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. 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.  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.

Need some cake ideas for this cream cheese frosting? Check out these cake recipes

Perfect Red Velvet Cake
Hershey Bar Cake
Irene’s Chocolate Cake

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!

Publix Buttercream Icing

Don't live near a Publix?  Make their icing at home. 

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Publix Buttercream Icing

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 32

Calories: 276kcal

Author: Stephanie Manley

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

Recipe Tips for the Cook

• 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. 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.  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.  

Nutrition

Calories: 276kcal | Carbohydrates: 28g | Protein: 0g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 3mg | Sugar: 27g | Vitamin A: 175IU | Calcium: 2mg | Iron: 0mg

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