How do you make buttercream icing that tastes like the icing at the grocery store bakery?

Question

The Wilton recipe is so heavy. I do not like a whipped cream icing so please do not suggest that. We love the icing a Publix. So much that we have bought their icing to decorate a cake but they charge almost as much for the icing as for a complete cake?!

Answer 1

Hi !!!
This is what I always use...

Magnolia Bakery Vanilla Buttercream

Makes about 2 dozen

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

**HERE IS A PHOTO OF THE BUTTERCREAM FROSTING:

http://rds.yahoo.com/_ylt=A9G_Rtg97sNFURwBbiOjzbkF;_ylu=X3oDMTA4NDgyNWN0BHNlYwNwcm9m/SIG=129bmno95/EXP=1170554813/**http%3A//www.lovescool.com/archives/2005/03/06/magnolia

Answer 2

Publix Buttercream Icing

Answer 3

This Site Might Help You.

RE:
How do you make buttercream icing that tastes like the icing at the grocery store bakery?
The Wilton recipe is so heavy. I do not like a whipped cream icing so please do not suggest that. We love the icing a Publix. So much that we have bought their icing to decorate a cake but they charge almost as much for the icing as for a complete cake?!

Answer 4

The type of frosting they use is butter creame frosting. Whip 2 pints of whipping creame with electric beater until its thicker than actual whipped cream. But not as thick as butter. When the consistency is right add 1 1/2 tsp pure vanilla and 3/4 cup sugar, or sweeten to your own taster. If you are decoraating add food coloring or any other flavoring. I hate regular iceing, its too sweet, but this is an original Butter Creame..Good Luck.You can also put this in a piping and decorate cakes, cupcakes

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

French Buttercream Icing

3 pounds Butter
1 pound of sugar
6 oz. Egg whites
In a clean dry bowl whip eggs
and sugar into stiff merrigue.
In a separate bowl beat butter untill creamy.
Add merrigue to butter and mix well.


BUTTERCREAM FROSTING

1 lb. confectioners' sugar
1/2 c. butter, softened
1 tsp. vanilla extract
3 tbsp. milk
Food coloring (optional)
In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.

Chocolate buttercream frosting - add 1/2 cup Hershey's cocoa.

Answer 7

it's pretty simple............ take a glass bowl, a packet of Icing sugar, and some butter (helps if it's very slightly softened, spreadable but not melting).

Simply stick some of the icing sugar in the bowl, add the butter, and stir / smush it all together with a fork (it takes a bit of effort, and may make your wrist ache a little), then just gradually add a bit more icing sugar + a bit more butter, and keep mixing / smushing it... and it'll gradually start to resemble buttercream.

Optionally add either Vanilla flavouring or Cocoa powder for flavouring.

Answer 8

I have a friend who worked at several different stores where the bakery made cakes. They always used Crisco (store brand) for their icings instead of butter and extra vanilla extract. Sounds gross but that's what they used.

The crisco stuff is the solid form in the cans, not the oil in bottles.

Answer 9

for a great buttercream recipe click on the link below:

http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx

Answer 10

Thank you! extremely valuable information and it gives me better knowledge on the subject