Frosting is a delicious and sugary topping for desserts like cakes and cupcakes. Frosting can come in a variety of different flavors and is also easy to color. There are simple flavors like vanilla, chocolate or strawberry, and then there are frosting flavors you never even imagined, which also add an element of texture to a dessert.
Here are the ingredients for a graham cracker flavored frosting.
For the Graham Crackers:
- 190 g graham cracker crumbs 1½ cups]
- 20 g milk powder [¼ cup]
- 25 g sugar [2 tablespoons]
- 3 g kosher salt [¾ teaspoon]
- 55 g butter, melted, or as needed [4 tablespoons (½ stick)]
- 55 g heavy cream [¼ cup]
1. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional 14 to 25 g (1 to 1½ tablespoons) butter and mix it in.
Now, you can add that entire mixture into the frosting recipe.
- 85 g milk [⅓ cup]
- 2 g kosher salt [½ teaspoon]
- 85 g butter, at room temperature [6 tablespoons]
- 15 g light brown sugar [1 tablespoon tightly packed]
- 10 g confectioners’ sugar [1 tablespoon]
- 0.5 g ground cinnamon [½ teaspoon]
- 0.5 g kosher salt [⅛ teaspoon]
Here are the instructions that you will need to follow to complete this recipe.
1. Combine the graham crust, milk, and salt in a blender, turn the speed on to medium-high and puree until smooth and homogenous. It will take 1 to 3 minutes (depending on the awesomeness of your blender). 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.
2. 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. Scrape down the sides of the bowl with a spatula.
3. On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes. Scrape down the sides of the bowl with a spatula. If the mixture is not a uniform pale tan, give the bowl another scrape-down and the frosting another minute of high-speed paddling.
4. Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.