Cake Central › Cake Forums › Cake Talk › Recipes › Publix Frosting (buttercream)
New Posts  All Forums:Forum Nav:

Publix Frosting (buttercream) - Page 2

post #16 of 27
Maybe every Publix does it differently. That's what I've noticed from reading ceshell's threads. Also, the one thing I do remember is a gallon of whole milk. The person making the buttercream one time asked me to hand her the milk. So it even seems that my Publix was different from ohhateaux's Publix.
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
post #17 of 27
Yep, I do think the Publixes do it differently. Just not "officially."

I know there was some tweaking going on at mine, for sure. For example, our decorators tossed the simple syrup idea out and just used warm water to smooth it.
post #18 of 27
This piqued my interest and I went to publix and bought a slice. I'm still not a fan of their buttercream but this is what I could decipher...It was not at all crusted. It seemed that there was quite a bit of butter (not just shortening) in it, based on mouth feel and how it softened quite a bit as the cake came to room temp (it had been refrigerated) and it was very, very, very vanilla.
post #19 of 27
I thought their buttercream was all shortning and milk and sugar with no flavorings.
¢¾Sarah
Reply
¢¾Sarah
Reply
post #20 of 27
Yep, their buttercream doesn't crust...at least at the Publix near me....who knows about the others, since they seem to differ in recipes.
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
post #21 of 27
I have been battling this open ended question for over a year! My family and friends love Publix icing, and I can't come close to it! I even called to ask for ingredients, because my brother was allergic... icon_smile.gif desperate times! anway, I got that they put milk, lard, sugar, vanilla, butter(tons), simple syrup(I think), salt, now if anyone figures it out let me know!!!!!!!!!!! icon_smile.gif
post #22 of 27
I'm surprised there isn't someone on CC that can give a definite answer....
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
Those who CAN do teach, otherwise how would we teach it?

xoxo,
Kristin
Reply
post #23 of 27
I askedthis a couple months back and giot a recipe reply but i can not find it for the life of my...Where in florida do you live? i know that here in miami you can buy the buttercream at publix...or theres a little cake supply store that sell its cheaper than the publix store.
post #24 of 27
I got lazy last year at Graduation and ordered this "block" of buttercream starter from a restaraunt supplier and added in almond flavoring and butter along with the water. It actually tasted pretty good. I had a lot of cakes to do and just found it quicker. Had to use the big boy Hobart mixer at the restaraunt I worked for to mix it though, as I did it in one big batch. Had alot of compliments at the open houses on the taste..
When in doubt, eat cake!

Proud Mother- one son in the USAF Reserves just back from Iraq and another son in the USArmy National Guard. Both proudly serving our Great Country...
Reply
When in doubt, eat cake!

Proud Mother- one son in the USAF Reserves just back from Iraq and another son in the USArmy National Guard. Both proudly serving our Great Country...
Reply
post #25 of 27
I worked at Publix for 10 years as a decorator - and every bakery had a slightly different way of making it! It DOES however start with a 'base', which I don't think listed the actual ingredients, though it might now. I do think it had a form of Criso going by the texture. We had to add powdered sugar, vanilla, butter and simple syrup/warm water (preferred method for many decorators). If it was made to the recipe, it was too thin, making it hard to make good roses and such-so we asked that it be made with less liquid and we'd add it as needed to accomodate what we were doing.
I've YET to find a decent recipe to rival that of Publix, I'm quite picky after eating it for 10 yrs! And it costs a fortune to buy it from them already made...so if anyone has come close, please post it!!
post #26 of 27

I will say that I was a decorator at Publix as well. There is a standard that all of the bakeries are supposed to follow. An icing base is trucked in three times a week. The base consists of milk, powdered sugar, vanillia etc., along with presertatives. They do not tell the regular store employees the exact measurments as it is an industry secret. The mixers add butter and shortening to the base along with water in the back larger mixers. They give the decorators these in large batches. they are good for up to a week at room temperature, but most medium volume bakeries go through them in two days. The decorators re-mix the frosting in smaller batches to areate the buttercream. They add the previously mixed icing to simple syrup. They are supposed to mix on (Scale of 1-3, 3 is the fastest speed) for level 2 for at least 12 min, immediately followed by a 2min mix on level 1 to smooth out the texture.

I know this isnt the recipie but I hope it helps.

Also, all of their cakes, including the slices can sit in the freezer for 10 days before it has to be sold. So many of the cake slices, cupcakes and cakes, even the decadent ones could be 10 days old when you purchase them.

As for the icing they sell. It can be on the shelves for up to a week as well. Never buy it from the cases. Ask for a new batch. They can also flavor it for you! Anything from peanutbutter, chocolate, raspberry, almond, strawberry. All you have to do is ask and they are supposed to do their best to accomodate you right away!

post #27 of 27

No worries. I worked there for 3 years AS A CAKE DECORATOR. It wouldnt have helped for the recipe. Basically the "main secret" ingredients come in the big white block that goes in the industrial sized mixer. You add a few sticks of butter, maybe some simple syrup or just water... and mix. LOL if I could have stolen the recipe TRUST ME i would have

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Publix Frosting (buttercream)