Author: Adapted from Christina Tosi's recipe for 'Birthday Cake' for Momofuku Milk Bar
Prep time:
Total time:
Recipe makes about 750g (about 3¾ cup) of frosting, enough to fill and frost an 18-cm/7-inch Momofuku Birthday Cake.
Ingredients
190g (or ¾ cup + 4 teaspoons) unsalted butter, softened at room temperature
85g (or ½ cup – 1½ teaspoons) vegetable shortening
95g (or 3.3 ounces) cream cheese, softened at room temperature
68g (or 2 tablespoons + 2 teaspoons) glucose*
20g (4 teaspoons) clear vanilla extract
335g (or 2½ cups + 3 tablespoons) powdered sugar
3g (or ½ teaspoon) table salt
pinch of baking powder
scant ¼ teaspoon lemon juice
Instructions
Combine butter, shortening, and cream cheese in the bowl of a stand mixer fitted with the paddle attachment and mix on high speed for 2-3 minutes, or until light and fluffy. Scrape the sides of the bowl with a rubber spatula if necessary.
Add the glucose, corn syrup, and vanilla and mix again on high speed for 2-3 minutes, or until the frosting looks glossy white.
Add powdered sugar, salt, baking powder, and lemon juice and, using your spatula, mix until just combined. Mix on high speed for 4-6 minutes, until the frosting is beautifully white and fluffy.
Frosting keeps, stored in an airtight container in the fridge, up to 1 week.
Notes
* The original recipe calls for both glucose and corn syrup, but since the two are basically the same thing and a bottle of corn syrup can be pretty pricey, I replaced the corn syrup with glucose.
Recipe by The Tough Cookie at https://thetoughcookie.com/2017/03/27/momofuku-birthday-cake-frosting/