Birthday Cake Frosting

Birthday Cake Frosting

Gabrielle Stabile & Mark Ibold

Provided by: Taste Editors

30 hr total 0 mins prep Full Screen

cups

Get the recipe for the Momofuku Milk Bar Birthday Cake recipe. This Recipe courtesy of "Momofuku Milk Bar" by Christina Tosi/Random House, 2011.

Ingredients

• 8 tbs butter, room temperature (115 g)
• 1/4 cup vegetable shortening (50 g)
• 2 ounces cream cheese (50 g)
• 1 tbs glucose (25 g)
• 1 tbs corn syrup (18 g)
• 1 tbs clear vanilla extract (12 g)
• 1 1/4 cups confectioners' sugar (200 g)
• 1/2 tsp kosher salt (2 g)
• pinch baking powder (0.25 g)
• pinch citric acid (0.25 g)

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.

• Filed under:
• Dairy,
• American,
• Baking,
• Dessert,
• Cake,
• Spring,
• Summer,
• Birthday,
• Baby Shower

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