Baking By DnEKakez Updated 14 Jan 2009 , 8:14pm by DnEKakez

DnEKakez Posted 13 Jan 2009 , 6:08pm
post #1 of 9

I have an order for this saturday a dolphin cake, and we were going to go with bc well the customer calls me today and wants to know if I can make publix icing.. omg I looked online and there is no recipe out there.. Does someone know what recipe comes close to plux whipped icing.

Thank you icon_redface.gif

Plubix is a super market here in GA

8 replies
Auryn Posted 13 Jan 2009 , 6:17pm
post #2 of 9

I would tell her that you can't replicate publix icing.
That kind of expectation is bound to create nothing but problems because no matter how 'close' you get it to the publix icing, it will never be exact and they will be expecting the exact same thing.

cupcakemkr Posted 13 Jan 2009 , 6:18pm
post #3 of 9

if it is a whipped icing it is probably bettercream GFS sells it as well as sysco

chefbarbie0513 Posted 13 Jan 2009 , 6:25pm
post #4 of 9

Have you tried asking the bakery at Publix if you can buy just the icing?? I know you can buy an uniced cake. Maybe they sell the icing.

DnEKakez Posted 13 Jan 2009 , 7:13pm
post #5 of 9

thanks for all the ideas

DsLady614 Posted 13 Jan 2009 , 11:25pm
post #6 of 9

Ok, seriously, why do people do that? If you want a cake with Publix icing on it, buy it from Publix!!

However, back on topic, I agree with the poster who suggested buying the icing from Publix. Also, get it early enough that you can mess with it a little to see how it behaves in reference to the decoration you're trying to do.

bostonterrierlady Posted 14 Jan 2009 , 12:26am
post #7 of 9

Here is a post from the Wilton forums


Posted: Mon Feb 05, 2007 12:14 PM

I used to be a cake decorator at Publix, so I know how wonderful their buttercream is! Here is a recipe I developed at home, trying to come up with something close to the Publix buttercream. This isn't 100% spot-on, but it is very close and it is yummy!

Buttercream (with flavor variations)
Note: This is my own personal recipe that I developed. Please credit me if sharing with others, thanks Promise Whitley
6 tablespoons Wilton Meringue Powder
1 cup cold water
4 cups granulated sugar
¼ cup corn syrup
1 cup warm water
8 sticks (2 pounds) regular (salted) butter
1 cup Crisco
2 teaspoons extract/flavoring: vanilla, lemon, orange, almond, mint, or crème bouquet
wipe a large mixing bowl and beaters with a paper towel dampened with white vinegar, let air dry. Once dried, in this mixing bowl and using these beaters, whip 6 tablespoons of Wilton Meringue Powder and 1 cup of cold water to stiff peaks.
While you are whipping this up, in a saucepan over medium high, heat 4 cups granulated sugar, ¼ cup corn syrup and 1 cup warm water to 250 deg F then immediately transfer to a heatproof measuring cup and cool to 240 deg F.
Slowly add the syrup to the whipped meringue. To insure that the syrup does not crystallize from hitting the beaters, pour in a little at a time (about ¼ cup) and whip it in completely before adding more, but this all has to be added in before the syrup cools too much and starts to harden.
Once the syrup is all added, beat on high until the meringue is very stiff and shiny.
Cool the meringue in the fridge to under 100 deg F.
Then rewhip on high for 1 min.
Cut 8 sticks of cold butter into tiny pieces (1/2" cubes or smaller). Add a few cubes (1/4 of a stick or less) at a time and blend until it is completely gone.
Then blend in 1 cup of Crisco until it is completely incorporated.
Whip buttercream on high for 3 minutes.
Add 2 teaspoons of extract or flavoring of you choice (vanilla extract, lemon extract, orange extract, almond extract, mint extract, or crème bouquet) and then whip on high for 3 more minutes.

May be stored on counter for up to 3 days as long as temp in house is 70 deg F or less or store in the fridge for up to 1 week. Allow to come to room temp and then rewhip on high for 3 to 5 minutes before using.

To make mint-chocolate chip buttercream, make mint buttercream and fold in 1 cup mini chocolate chips by hand.

To make mocha buttercream, leave out the extract. Instead, in a measuring cup, stir together ¼ cup instant hot mocha flavored drink mix and just enough water to make a thick paste. Whip this into the buttercream in the step where you add flavoring.

To make chocolate buttercream, make buttercream with vanilla extract and 4 to 8 oz melted and cooled (to room temp) unsweetened baking chocolate (adjust for how strong of a chocolate flavor you want).

To make chocolate almond buttercream, make buttercream with almond extract and 4 to 8 oz melted and cooled (to room temp) unsweetened baking chocolate (adjust for how strong of a chocolate flavor you want).

mommy2kids Posted 14 Jan 2009 , 1:01am
post #8 of 9

FYI... Publix icing is impossible to duplicate! I have tried MANY attempts to do so. First, they won't give you the recipe. Second, you can buy 1 lb from them for $5. Ok, so I called and told them my bro was lactose intolerant and I wanted to see if they had milk in it... (he is) They told me it has a ton of butter, sugar, milk, and lard. Thats about it... and then I called another Publix to get more info, and they told me that it was fine if he is lactose intolerant. I am at a hault ... impossible to duplicate... lol .... Also, I talked to someone one time, and she said it is just buttercream icing with simple syrup whipped in, sounds right, but that didn't work for me.... Good luck! As for me it is seriouscakes buttercream or buttercream dream, just as good... but not Publix icon_smile.gif Sorry, but if you do find a correct recipe let me know.

DnEKakez Posted 14 Jan 2009 , 8:14pm
post #9 of 9

Thanks boston terrier lady it sounds yummy. I once made one sorta like that it's a Dominican recipe... I will try it and mommyof 2 I will let you know how it goes I am also going to try buttercream dream .. Thanks for all the Help you girls are great!

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