Pie Crumb Frosting

• 1/2 recipe Pie Crumb (page 79)
• 110 g milk (1/2 cup)
• 2 g kosher salt (1/2 teaspoon)
• 40 g butter, at room temperature (3 tablespoons)
• 40 g confectioners sugar (1/4 cup)

1. Combine the pie crumbs, milk, and salt in a blender, turn the speed to medium-high, and puree until smooth and homogenous.
2. It will take 1 to 3 minutes (depending on the awesomeness of your blender).
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. Combine the butter and confectioners sugar 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 pale yellow.
5. Scrape down the sides of the bowl with a spatula.
6. On low speed, paddle in the contents of the blender.
7. After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes.
8. Scrape down the sides of the bowl.
9. If the mixture is not a uniform, very pale, barely tan color, give the bowl another scrape-down and another minute of highspeed paddling.
10. Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.
11. Its hard to make pie crumb frosting in a smaller batch.
12. So make this and dip some apple slices in the extra frosting for a quick snack.

recipe pie, milk, kosher salt, butter, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/pie-crumb-frosting-382375 (may not work)