Graham Frosting

1. 1

   Combine the graham crust, milk, and salt in a blender, turn the speed on to medium-high, and puree until smooth and homogenous.

2. 2

   It will take 1 to 3 minutes (depending on the awesomeness of your blender).

3. 3

   If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again.

4. 4

   Combine the butter, sugars, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment, and cream together on medium-high for 2 to 3 minutes, until fluffy and speckled yellow.

5. 5

   Scrape down the sides of the bowl with a spatula.

6. 6

   On low speed, paddle in the contents of the blender.

7. 7

   After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes.

8. 8

   Scrape down the sides of the bowl with a spatula.

9. 9

   If the mixture is not a uniform pale tan, give the bowl another scrape-down and the frosting another minute of high-speed paddling.

10. 10

    Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.