Graham Frosting

• 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)

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

graham crust, milk, kosher salt, butter, light brown sugar, confectioners sugar, ground cinnamon, kosher salt

Taken from www.epicurious.com/recipes/food/views/graham-frosting-382350 (may not work)