Ingredients

Makes about 430 g (2 cups)

　　115 g butter, at room temperature [8 tablespoons (1 stick)]

　　50 g vegetable shortening (1/4 cup)

　　55 g cream cheese (2 ounces)

　　25 g glucose (1 tablespoon)

　　18 g corn syrup (1 tablespoon)

　　12 g clear vanilla extract (see page 21) (1 tablespoon)

　　200 g confectioners’ sugar (1 1/4 cups)

　　2 g kosher salt (1/2 teaspoon)

　　0.25 g baking powder (pinch)

　　0.25 g citric acid (see page 16) (pinch)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Notes

Step 4

In a pinch, substitute 12 g (2 teaspoons) corn syrup for the glucose.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.