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!
I am looking for a good recipe for buttercream icing and everyone is raving about Publix. We do not have those in Missouri. So for the people below who worked there, who was the supplier of the icing? Dawn, Henry and Henry, Brill?
This is the best: Swiss Butter Cream icing I’ve ever tasted adn you can get the recipe at Woodland Bakery.com it’s
6 egg whites
1 1/2 cups sugar heated together in the top pf a double boiler and you mix it with your rubber gloved hand so you can tell when the granuals of sugar are melted and no longer gritty, this ensures it’s hot enough to kill any germs in the eggs like “slamonella” anyway once the sugar is clear, add it all to a stand mixer and beat on high until stiff peaks form, add one table spoon vanilla,*( Make sure it is cool to the touch before you add the butter) change paddles from whisk to paddle on your mixer, shake off the meringue, then add 2 cups of Powdered sugar, then add 2 cups of softened butter, and 3/4 cups “Sweetex” ( you will have to order that on the Internet, it is a high ratio fat shortening, or use Crisco… whip on medium speed until light and fluffy. the more you whip the lighter in color it becomes. I sometimes
split up my vanilla flavoring, and use 1/4 tablespoon almond, 3/4 tablspoon Vanilla, or even subsitute butter flavorings I use the clear flavorings.
You can also buy the eggs that are already pasteurized. This would love the problem with possibly undercooked eggs. I honestly think that this is only a concern if you are feeding this to people with compromised immune systems.
The sugar/egg whites should be heated to 160F. It’s much easier to use a thermometer than to fiddle around with gloves and fingers stuck in hot liquid on top of a double boiler.
I don’t understand what “shake off the meringue” means. Do you mean shake it off of the whisk before you put in the paddle? That seems like just common sense akin to “wash the bowl after use,” which is why I’m questioning your reasons for including it as a specific step.
Ok, that may work well for other recipes. This was not a requirement in mine.
BTW, I didn’t intend to sound rude there, if I did. And I very much appreciate the suggestion to use shortening + butter and powdered sugar etc., because duh, although I do that when making buttercreams like the above, I’ve only used butter when making Swiss Meringue Buttercreams, and found it really too buttery for me in taste and texture. So I’m excited to try your method!
I hope you enjoyed this icing.
How much chocolate would you add to this recipe if wanted a chocolate buttercream icing?
to make it a chocolate butter cream; add another tablespoon of flavoring and another cup of confectioners sugar, and one cup of cocoa. Because Chocolate is bitter, I add a little instant coffee powder, be careful to make it Not gritty , use a mortar and pestol to grind it into a soft powder before adding.
Wow, you sound like you know what you are doing there, I will give your version a try. I would love to get out the mortar and pestle and try adding some coffee powder to the frosting. I can’t wait to give this a try.
Or you can buy the powdered Meringue by Wiltons, I buy it at Walmart and follow the directions on the can, add it straight to stand mixing bowl , then heat my sugar and water together and pour the hot liquid into the stand mixer and whip on high. saves yokes..
Sorry people, but this recipe does not even come close to Publix frosting…
Just made this frosting and it if so creamy and yummy, love it! This is the one i’m going to use from now on! Thank you!
Meshelle, I worked for Publix for about two years as a baker, mixer, and decorator. Most of the time they just use Pillsbury white cake mix if they don’t have white cake mix on hand. Cream cake and white cake is two different things. I’ll be trying this receipe today to see how it compares. As a at home decorator now I was still purchasing Publix buttercream but its $5.29 for a pound now!!!!
This is an absolutely amazing recipe. I have never had Publix icing, but this was wonderful!! Icing held up very well made ahead and stored in refrigerator, and held up very well when 3 tier cake was out for the event with very warm weather. This will be my icing recipe from now on.
Wow, I am spoiled by my Publix I guess…they sell the leftover icing here in Southwest Florida for about $3.00 a tub. I usually end up buying 2 of them to have a nice thick icing for my cake. SOOO GOOD!!!
wwwhhhhaaaaa? 2 cups of Crisco ! Holy cow, who knew ?
Our Publix sells their leftover icing some days, but it’s a heck of a lot more than $5 a lb, they sell it in those lil containers for like $7-8 for a HALF a pound.
it’s sssooooo good though !
Does this buttercream crust?
It stays soft for a good while.
Publix employee here, we actually do not use cream cake mix for our white cake…. Cream cake mix is for wedding cake, speciality shaped cakes, or on the rare occasion that
we have to bake a.. Haha.. Cream cake! Not often
Any suggestions on the buttercream from an actual publix employee?
Sorry I just made this step by step and it tastes nothing like Publix icing which I eat alot!
this is close but not quite it….
this is close but not quite it….
LOVE IT, im so happy that someone put this up because we have moved to VA where there is no Publix and that was the only cake i would eat.This recipe defiantly needs 2 tbs of butter flavor in it for it to taste just like Publix butter cream icing though….. YUM
Buttercream icing is one of my favorites. I think it is hard to beat a delicious buttercream icing.
Try Martin’s, formerly U’Krop’s, cakes. I just moved from VA to GA, where they have Publix but no Martin’s. I had a Publix cake recently and was thrilled that I had found a place that made a cake and icing just as good as Martin’s! Yummm!
Go to Martins its the Publix of VA 🙂
This frosting is delicious! And it tastes just like Publix’s! It’s definitely worth the (little) effort.
You can try this recipe, or, you can go buy just the icing from the Publix Bakery… they will sell you a bag of it and it costs the same as buying a tub of icing off the shelf… To me its a no brainer… buy the time you buy all the ingredients and take the time to make it, you actually save money buy just buying it directly from the store.
I think you have a great idea if you are near a Publix! If you aren’t, this may be a good solution. So few grocery stores bake from scratch. So this is one you want to try if you can’t by the real stuff!
I went by there yesterday and they said they would sell some for $5 a pound.
They sell it by the pound so it is a little more pricer than canned icing. I just made it today and the ingredients cost me around $14. If i had a Publix near me i would rather buy it (less work)
My Pubix sells their butter cream for $5 a pound. That is too much for me, lol.
can you use butter flavored crisco instead of adding butter flavoring???
You could try it, I don’t think it will give the same flavor, let us know how it turns out!
I used the butter flavored crisco and it was fantastic! I also used the butter flavoring as well so it was soo good!!!
I am SOOOOO excited to try this!!
I feel the pressure now, from the lovey cake decorating maven! Folks check out her beautiful cakes, and be prepared to stand in awe.
Great buttercream recipe, and it looks so good and luscious. Got here after speaking to Mayank @ Blog Design.
Sounds great! Does anyone have the recipe for Publix’ white cake?? It is sooo delicious!
Publix uses a creme cake recipe for their white cake. You can buy the Pillsbury brand at stores that sell specialty cake items.
I live in PA and my boyfriends parents live in Florida. When I lived in Florida I was soo hooked on the Publix cake because of the icing. His mom will actually send me the icing from the store. I was just in florida and brought home two cakes. Love it, Love it, Love it.
I live in PA and my boyfriends parents live in Florida. When I lived in Florida I was soo hooked on the Publix cake because of the icing. His mom will actually send me the icing from the store. I was just in florida and brought home two cakes. Love it, Love it, Love it.
I worked in a Publix bakery for over 5years. Publix does NOT make their own cake in house. It is “supposedly” made in their factory in Lakeland but the box that cake comes in has the label of Pilsbury on it.
They do make a cream cake in house. It costs more and the density is not the same but it’s pretty tasty!
Bottom line for the Publix bakery’s-across the board is—DONT believe everything you
Hear. MOST of their product come in premaid,frozen and made by another manufactor and then Publix says they made it. The ONLY things that they make by scratch is bread and some of their cookies. Chocolate cheweys is one of them.
One more thing for your reading pleasure–
The famous Publix icing Is made with a big block of base ingredients that are made at the Lakeland plant. When it’s whipped up in the store, a 50pound block has 8 sticks of butter added and a small amount of water- and that’s it.
Then it’s re-whipped at the decorating station.
Whipped icing is made with a base that comes in cartons,(made for Publix)
And we would add whipping cream and milk at the decorators station. Chocolate whip comes in a bag that is poured into the mixing bowl and whipped till stiff consistency…and that’s it.
Hope I’ve enlightened some- to the world of Publix bakery’s.
Thank you for your insight. When I used to be a co-manager at Kroger, we were pretty much in the same boat. We did not make much there. In fact we made nothing from scratch.
My recipe was the best approximation of what was in that mystery block of goodness that everyone loves.
Thank you for your insight, and your detail. I completely buy into what you are saying about where your items are sourced from.