Publix Buttercream Icing

Publix Buttercream Icing is known to be one of the best Buttercream frostings 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 icing 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 icing.

Buttercream icing that tastes like Publix
Image by Scrumptous photo

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 wonderful, 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.

Want more tips on Buttercream Icing?

Making Buttercream icing for decorating

Publix Buttercream Icing

  • Author:
  • Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Dessert Recipes, Featured
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 1
Publix Buttercream Icing

Not everyone is fortunate enough to live near a Publix, but you can make frosting that tastes almost as good as theirs.


  • 1/2 pound (2 sticks) 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, 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. 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 with 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 works well.

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  • Ginny

    I have some meringue powder that I have never opened – about 5 years old. Do you think it’s still good?

  • Heather Hunteman

    I followed the recipe but I found that the crisco shortening flavor was overwhelming the other ingredients, and recommendations?

  • Kelly Dimick

    Can I use butter flavored shortening inplace of regular shortening and butter flavoring?

    • Stephanie Manley

      I would not, I think that requires cooking to release the flavor. If you give it a try, be sure to let us know.

  • Jo Slankard

    I just made the icing. I used real butter sticks as the recipe calls for and used the recommended amount of butter flavoring and there’s just TOO much butter flavor. It’s gross. What do I do ? It’s overpowered everything please help!

    • Stephanie Manley

      I am sorry you think this is gross. I would add more sugar, and a little more shortening to try to stretch it out.

  • Mandi Nelson

    I made this for the first time tonight- I am not familiar with Publix icing but my buttercream came out almost more of a whipped icing rather than a stiffer buttercream. Is this accurate to the store or did I possibly do something incorrectly? It tastes fine it just isn’t as stiff as I was hoping for in a new buttercream recipe. Thank you!

    • Stephanie Manley

      I am not sure what happened. You might want to add more meringue powder to make it more stiff. Also is your kitchen warm.

  • Joanne

    Hello. I made this last night. There is no publix where I live. But we have wegmans. And this is just like theirs. Soooooo yummy. Thank you.

    • Stephanie Manley

      So happy to hear you enjoyed this recipe.

  • Laura Wilfert

    Great recipe, worked at Publix as a decorator for many years. I added simple syrup after I made the icing. Made it using a paddle in my mixer then after it was made changed to a whip and added simple syrup until it was light and fluffy. That’s how we did it at Publix. Simple syrup recipe is 1 cup water to 1 cup sugar. Heat to boiling and then let cool. Add small amounts at a time until you get the consistency you desire. Icing is delicious and works great for decorating.

  • karla

    Do you happen to have the strawberry filling recipe for Publix’s cakes? I love it

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  • Kerry

    I currently work as a decorator at Publix and I love the buttercream. Whenever there is an event in my family, I make the cakes at home. I can make my own buttercream, but I prefer to buy some from Publix. Since it has gotten so expensive, I’ve reverted to making my own. The texture is horrible….too sugary and crunchy. Is this recipe nice and smooth and decorating-worthy? I’m planning on giving it a whirl regardless, I just want to hear it from you.