LOL, that is funny b/c I HATE Publix butter cream and I think that their cake tastes like cardboard. I know that a lot of people love their cakes but not me...anyhow, sorry, no recipe. You might want to try Indydebi's recipe b/c it is pretty good and I think that it might be more similar to Publix's than the standard Wilton. Plus, it stands up very well to the FL heat and humidity
I live near a publix and do most of my shopping there. I noticed they sell their frosting in containers in the bakery. I bought a very small amount just to test and found it just wasn't good. I could not detect any flavoring and there surely was no butter taste. With a cake underneath, it might have impressed me more, but I can make better frosting. Bull
I live near a publix and do most of my shopping there. I noticed they sell their frosting in containers in the bakery. I bought a very small amount just to test and found it just wasn't good. I could not detect any flavoring and there surely was no butter taste. With a cake underneath, it might have impressed me more, but I can make better frosting. Bull
I agree, to me it just tastes like greasy sugar 
omg, i finally found this post, how do i locate my posts?
Also i do like the frosting from Publix but i dont want to buy from them because too much money.
Can someone provide good buttercream/frosting recipe, that i can use under fondant and in the middle of the cake?
thanx
Rita
To locate your own posts, go into your "watched topics" (it's written in white in that purple bar at the top of the screen." However, there's a trick: CC doesn't automatically "watch" a post that you started -oops! Once you post your thread, when you get the message that says "Your post has been made" (or whatever the exact wording is) and it says "click here to return to the forum or click here to see your message" - you MUST go back to your message, and choose "Watch this topic for replies". I know it seems counterintuitive that a post that you started is not automatically watched, but that's just the way it works right now 
Really? I never click to watch anything and I get to see all replies to anything I have created or written on. Huh.
That's weird! I always get replies to anything I've posted on, but not to a thread I've originated, unless I've a) gone back and Watched the thread, or b) posted on the thread after my original post.
Good ol' kooky CC 
I worked at Publix for about a year and made the buttercream more than I want to remember! Good news/bad news.
Bad news: The buttercream comes in a mix-- it's like a giant block of almost fondant-like stuff, consistency-wise. You soften it up and then add regular unsalted butter and some water (from a weird water hose machine-- I know that isn't relevant, but that thing always seemed strange to me so I just had to mention it 
).
Good news: It shouldn't be too hard to replicate, or at least come close to. I read the ingredients for the buttercream mix blocks on more than one occasion to try and pick them apart, and never found anything out of the ordinary. It basically came down to vanilla flavoring, egg whites, and powdered sugar. I've never really tried to replicate the buttercream, but if I recall that really was all those blocks were made of.
If anything I guess there'd be some unusual flavoring they use. But I can confirm that much: egg whites, confectioner's sugar, vanilla, unsalted butter, water.
Sorry I couldn't be of more help. 
You know I was so busy trying to help you find your posts I forgot to help you with your original question LOL.
If you go to the Search feature in the forums and type in Publix buttercream recipe and select "find all words" you'll find quite a few threads with info on how to approximate their BC.
Here are a few I found
http://cakecentral.com/cake-decorating-ftopict-616896-.html
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=584692&postdays=0&postorder=asc&highlight=publix&&start=15
http://cakecentral.com/cake-decorating-ftopict-614754-.html
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.
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.
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... 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!!!!!!!!!!!
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.
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..
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!!
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!
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
I know this is an old topic...but, I have always wondered what brand of dyes and coloring's does Publix use in their frostings?
I have found this in the web.
Not everyone is fortunate enough to live near a Publix, but you can make frosting that tastes almost as good as theirs.
Ingredients
-
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)
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.
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