Ingredients
- 8 tbsp butter, room temperature
- 1/4 cup vegetable shortening
- 2 oz cream cheese
- 1 tbsp liquid glucose
- 1 tbsp corn syrup
- 1 tbsp clear vanilla extract
- 11/4 cup none
- 1/2 tsp kosher salt
- pinch baking powder
- pinch citric acid
Directions
Combine the butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape down the sides of the bowl.
With the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white. Scrape down the sides of the bowl.
Add the confectioners’ sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter. Crank the speed back up to medium-high and beat for 2 to 3 minutes, until you have a brilliant stark white, beautifully smooth frosting. It should look just like it came out of a plastic tub at the grocery store! Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
Get the recipe for the Momofuku Milk Bar Birthday Cake recipe.
This Recipe courtesy of "Momofuku Milk Bar" by Christina Tosi/Random House, 2011.
