Momofuku Birthday Cake - Frosting
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.
  • 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
  1. 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.
  2. Add the glucose, corn syrup, and vanilla and mix again on high speed for 2-3 minutes, or until the frosting looks glossy white.
  3. 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.
  4. Frosting keeps, stored in an airtight container in the fridge, up to 1 week.
* 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