One of our favorite things to do is to make a frosting with an unexpected flavor. For this one, we puree graham crust down to a liquid form and then paddle it into whipping butter with a little seasoning.
Recipe information
Yield
Makes about 230 g (1 cup)
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
