Copycat Publix Buttercream Icing
This is the buttercream recipe people ask for by name whenever I share a cake photo: smooth, stable, and more buttery than boxed mixes. It copies the texture and friendly sweetness of the Publix bakery buttercream, with a texture that’s forgiving whether you pipe roses or spread it over layers.
I tested this on sheet cakes, layer cakes, and cupcakes until I had a version that held shape and stayed soft at room temperature. The balance here comes from butter plus vegetable shortening, a little meringue powder for structure, and a trio of extracts for that bakery-like finish.
Below you’ll find clear ingredient notes, the exact step-by-step directions I follow, troubleshooting tips, gear suggestions, and answers to the top questions I get. No fluff—just practical help so you can make this buttercream with confidence.
Ingredient Notes
Ingredients
- 8 ounces butter — provides real butter flavor and creaminess; use unsalted if you want tighter salt control.
- 2 cups vegetable shortening (preferably Crisco) — gives stability, sheen, and helps the frosting hold up at room temperature and while piping.
- 1/4 teaspoon salt — balances sweetness and enhances the butter flavor.
- 1 teaspoon vanilla extract — foundational flavor for a familiar bakery profile.
- 1 teaspoon butter flavoring — boosts the buttery note and gives that Publix-like character.
- 1/2 teaspoon almond extract — a small amount adds depth and a subtle nutty warmth without tasting overtly almond.
- 1 tablespoon meringue powder — stabilizes the icing and contributes to a lighter, less greasy mouthfeel.
- 2 pounds confectioners’ sugar, sifted — the sweet bulk; sifted helps avoid lumps and keeps texture silky.
- 1 tablespoon milk (optional) — use a little if the icing is too stiff to spread; add sparingly.
Mastering Copycat Publix Buttercream Icing: How-To
- Fit a stand mixer with the paddle attachment (or use a large bowl and electric hand mixer). Add 8 ounces butter, 2 cups vegetable shortening (preferably Crisco), and 1/4 teaspoon salt to the bowl.
- Beat on low speed for 5 minutes, stopping once or twice to scrape down the bowl and paddle.
- Add 1 teaspoon vanilla extract, 1 teaspoon butter flavoring, and 1/2 teaspoon almond extract. Mix on low until the extracts are well blended and the mixture is uniform, scraping the bowl as needed.
- Turn the mixer off. Add 1 tablespoon meringue powder and half of the 2 pounds confectioners’ sugar (sifted) to the bowl.
- With the mixer on the slowest speed, begin mixing to incorporate the meringue powder and the first half of the sugar.
- Add the remaining confectioners’ sugar 1/2 cup at a time, keeping the mixer on the slowest speed and scraping the bowl between additions, until all the sugar is mixed in.
- Increase the mixer speed to medium and beat the icing for about 5 minutes, until smooth and creamy.
- If the icing is too thick to spread, beat in up to 1 tablespoon milk (optional), a small amount at a time, until you reach the desired consistency.
Reasons to Love Copycat Publix Buttercream Icing
This buttercream is reliable. It pipes cleanly, holds rosettes and borders well, and smooths into a glossy, bakery-style finish. You get a buttery taste upfront, then a clean finish from the shortening so it doesn’t feel greasy.
The texture suits many uses: thick enough for flowers and structured decorations, but soft enough to spread without tearing cake layers. The meringue powder adds subtle lift and stability, meaning the icing performs well even on multi-tiered cakes or in moderate heat.
It also scales predictably. If you need more for a larger cake, multiply the ingredients and keep the method identical. The mixing steps and order of additions give consistent results every time.
If You’re Out Of…
If you’re out of vegetable shortening: you can increase the butter slightly, but expect a softer finish and less structure. Shortening is what keeps this recipe stable at room temperature, so try to use it when piping detailed decorations.
Out of butter flavoring: increase the vanilla by a touch and add a few drops of clear imitation butter flavor if you have it. Keep changes small—this recipe relies on a precise balance of extracts.
No meringue powder: the frosting will still come together, but it may be softer and less stable over time. You can chill the assembled cake briefly to help set the icing if you skip the meringue powder.
What You’ll Need (Gear)
Good tools make this easy. Use a stand mixer with the paddle attachment whenever possible for the creamiest, most even result. If you don’t have one, a heavy-duty hand mixer works.
- Stand mixer with paddle attachment — ideal for long mixing and achieving smooth texture.
- Large mixing bowl — ample room to mix without overflow when sugar is added.
- Rubber spatula — for scraping down the bowl between additions and ensuring even mixing.
- Sifter or fine mesh sieve — to sift confectioners’ sugar and avoid lumps.
- Measuring cups and spoons — accurate measurement is important, especially for sugar and extracts.
Avoid These Mistakes
Rushing the mixing steps is the most common error. The low-speed incorporation of sugar prevents a dusty cloud and helps the sugar hydrate. Skipping the scrape-downs leaves uneven pockets of shortening or sugar.
Adding all the sugar at once makes the mixture dense and hard to smooth. Follow the step that adds half the sugar first, then the rest gradually—this produces a silkier texture.
Finally, using softened-beyond-reason butter or very warm ingredients will yield a greasy finish. Keep butter at cool room temperature—soft but not melty—so it emulsifies properly with the shortening.
Nutrition-Minded Tweaks
This is a rich, indulgent icing. If you’re looking to trim calories or fat, reducing sugar or swapping ingredients will change texture and stability. A small switch—like cutting the butter slightly and increasing shortening—changes mouthfeel but maintains structure.
For a slightly lighter mouthfeel without changing quantities, whip the final icing a little longer on medium to incorporate more air. That won’t change calorie content, but it will make the icing feel less dense on the tongue.
If you need to avoid dairy, use non-dairy butter alternatives that behave similarly to butter in texture. Note that flavor will differ, and the icing may need slight adjustments to consistency.
What I Learned Testing
I made this recipe dozens of times. The biggest insight: timing and order matter more than small ingredient swaps. Starting with butter and shortening, then beating low for five minutes, develops a consistent base that accepts sugar gradually. The extracts added after the initial beat disperse evenly rather than concentrating in one spot.
Another lesson: meringue powder is a game-changer for stability. Small cakes and cupcakes stood up to humid kitchens far better with it included. And when I tested the optional milk step, I found that a teaspoon or less is all you’ll ever need—add too much and you’ll flip the texture from spreadable to soupy.
Finally, patience during the final five-minute medium-speed whip is worth it. It gives a silky mouthfeel and the lightness you want for decorating.
Save It for Later
Made extra? Store covered in the refrigerator for up to two weeks. Bring it back to room temperature, then re-whip briefly to restore fluffiness before piping or spreading. For longer storage, freeze in an airtight container for up to three months; thaw in the fridge, then bring to room temperature and re-whip.
When storing on a frosted cake, keep the cake in a cool, dry place or the refrigerator, depending on your climate. For display at room temperature, avoid leaving intricate buttercream work in direct sunlight or warm areas for extended periods.
Top Questions & Answers
Q: Can I color this buttercream?
A: Yes. Gel colors work best and don’t thin the icing like liquid dyes. Add a little at a time until you reach the desired shade.
Q: Can I make this ahead?
A: Absolutely. Make the frosting, refrigerate, then re-whip before using. For decorated cakes, assemble and chill if you need to work ahead.
Q: My icing is gritty. Why?
A: That usually means the sugar wasn’t fully incorporated or the sugar had moisture. Make sure confectioners’ sugar is sifted and added gradually at the lowest speed.
Q: Can I omit the almond extract?
A: Yes. The almond is subtle and contributes a background note. Omitting it won’t break the recipe; you might notice a slightly flatter flavor profile.
That’s a Wrap
This Copycat Publix Buttercream Icing gives you a dependable, bakery-style finish with a real butter taste and the stability you need for decorations. Follow the steps in order, keep your ingredients at the right temperature, and you’ll have a smooth, spreadable frosting every time.
Try it on a simple vanilla or chocolate layer cake first to get a feel for the consistency. Once you’re comfortable, use it for more elaborate piping. You’ll be surprised how quickly this becomes your go-to buttercream.
Copycat Publix Buttercream Icing
Ingredients
Equipment
Method
- Fit a stand mixer with the paddle attachment (or use a large bowl and electric hand mixer). Add 8 ounces butter, 2 cups vegetable shortening (preferably Crisco), and 1/4 teaspoon salt to the bowl.
- Beat on low speed for 5 minutes, stopping once or twice to scrape down the bowl and paddle.
- Add 1 teaspoon vanilla extract, 1 teaspoon butter flavoring, and 1/2 teaspoon almond extract. Mix on low until the extracts are well blended and the mixture is uniform, scraping the bowl as needed.
- Turn the mixer off. Add 1 tablespoon meringue powder and half of the 2 pounds confectioners’ sugar (sifted) to the bowl.
- With the mixer on the slowest speed, begin mixing to incorporate the meringue powder and the first half of the sugar.
- Add the remaining confectioners’ sugar 1/2 cup at a time, keeping the mixer on the slowest speed and scraping the bowl between additions, until all the sugar is mixed in.
- Increase the mixer speed to medium and beat the icing for about 5 minutes, until smooth and creamy.
- If the icing is too thick to spread, beat in up to 1 tablespoon milk (optional), a small amount at a time, until you reach the desired consistency.
Notes
The recipe can be made without Meringue powder and butter flavoring, but the icing tastes better if you use the butter flavoring. And the icing will 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.
You can make the icing ahead of time before using it. Store it in the refrigerator in an airtight container for up to 3-4 days. Please bring it to room temp and whisk or use an electric mixer to make it soft for spreading.
