my nephew is inlovvvvvve with this icing...its very light and fluffy...any of you know how to make it? TIA 
One of my girlfriends recently told me that she went to Publix and bought their buttercream. I didn't know that they would sell it but she says they do. She took a container home and iced cookies and cupcakes with it. Maybe your Publix will sell the icing to you. I live in Florida, I don't think Publix is nationwide(??) not sure. HTH
Melanie
hmmi am going to call and ask......im nt sure if its the same one they use on their cakes because it seens kinda airy ...yea i dont think it is nationwide, i live in miami.
ooh thanks ! around how much is it? i just want some to make my nephew some cupcakes=)
yah! got to love that publix icing.... they made my wedding cake before I started doing me own cakes. awesome!
Is there a recipe us non-Southern gals can try to make? Hardly likely I'm run across a Publix here in Europe. 
yup i called and it is $4 a lb as well...they told me to call the morning i am going to order so the can set it aside...my husband loves this as well so he is going to be thrilled
I am not sure if its anything like the smbc cuz i have never tried making it but it is definately not thick like buttercream.
Is this like an exclusive publix icing?
Are you talking about the whipped frosting or their regular butter cream?
the one that goes on their cupcakes...im not sure if its whipped or not but it is very light....tastes yummy
the whipped is different (lighter and has to be refridgerated), but the buttercream is what you're talking about. it is publix exclusive i think, it comes in a block and we add tons of butter and water to it. imho i'm guessing the block is the shortening, p.sugar, and extracts. but we whip it and mix it in the store. i'm assuming the block is just for time saving purposes. hths!
so when i buy it , it will be whipped and ready right?
I looooove Publix icing, so this thread caught my eye. I'm doing a Jack Daniel's cake for my boyfriend's 21st in a couple weeks, and I was wondering if it would be a good icing to use for the 'Faux Fondant' technique? If it is, I'm going to be soooo happy. 
yep, it'll already be whipped, but i would put it in your KA w/ a small amount of simple syrup just to make it smooth as possible. it tends to get 'holey' if it sits too long and needs rewhipping.
heyjude, it doesn't crust at all but if you're a great benchscrape icer than it may work!
I just found this on the wilton forums.
http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=99043&FTVAR_MSGDBTABLE=
It is supposed to be an imitation publix recipe. I haven't tried it, so if anyone does please post your results.
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