Publix Buttercream Icing is known to be one of the best buttercream you can get in a grocery 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.
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 loosing 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?
Buttercream Icing Made Easy
Making Buttercream icing for decorating
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.
Ingredients
- /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)
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. 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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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like restaurant recipes. 
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