Birthday Cake Frosting

• 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)

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.
2. Scrape down the sides of the bowl.
3. With the mixer on its lowest speed, stream in the glucose, corn syrup, and vanilla.
4. Crank the mixer up to medium-high and beat for 2 to 3 minutes, until the mixture is silky smooth and a glossy white.
5. Scrape down the sides of the bowl.
6. Add the confectioners sugar, salt, baking powder, and citric acid and mix on low speed just to incorporate them into the batter.
7. 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.
8. It should look just like it came out of a plastic tub at the grocery store!
9. Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
10. In a pinch, substitute 12 g (2 teaspoons) corn syrup for the glucose.

butter, vegetable shortening, cream cheese, glucose, corn syrup, clear vanilla, confectioners sugar, kosher salt, baking powder, citric

Taken from www.epicurious.com/recipes/food/views/birthday-cake-frosting-382344 (may not work)