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Categories:
graham crust milk kosher salt butter light brown sugar confectioners sugar ground cinnamon kosher salt
Viewed: 37 - Published at: 7 years agoIngredients
- 1/2 recipe Graham Crust (page 112)
- 85 g milk (1/3 cup)
- 2 g kosher salt (1/2 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 (1/2 teaspoon)
- 0.5 g kosher salt (1/8 teaspoon)
Method
- 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.
- 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.
- 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.
- Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
