Graham Crackers are yummy. And not just a snack for toddlers! We are always thinking of new ways to use them in our baking projects. We really love how this delicious Graham Crackers Buttercream Frosting turned out! Creamy and crunchy and buttery – yum, yum, yum. Your family will beg you to make this delicious frosting again and again.
How to make Graham Cracker Buttercream Frosting
You will need:
- 1 pound (4 cups) of Powdered Sugar
- 1 cup Butter (We use Salted Sweet Cream Butter)
- 1 Tablespoon Milk
- 1/4 tsp. salt
- 4 Sheets of Graham Crackers (3/4 cup of crumbs)
I use my food scale to measure 1 pound of Powdered Sugar. (If you don’t have a food scale the equivalent would be 4 cups.) You can sift the powdered sugar if it is really lumpy. I do not always do this. Instead I will mix the powdered sugar on low for 30 seconds to break up any large lumps.
Add 1 cup (2 sticks) of softened butter. I only ever use real butter, but you can use whatever you have on hand. Although I think margarine changes the taste, your buttercream frosting made with margarine will still be better than canned frosting.
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Start your mixer (or electric beater) on the lowest setting. I usually put a clean dishtowel around my mixer to keep the sugar from flying out. Keep on low until the butter and sugar are incorporated and then kick your mixer up to medium high.
Add 1 tablespoon of milk. I keep the milk handy to add at the end if I need to thin it out. Once fully incorporated, after a minute or so, stop the mixer and check the consistency and taste. At this point your frosting may be a little dry. Add a little bit of extra milk, mix and check again.
ALWAYS ALWAYS ALWAYS taste your frosting. You are trying to determine if the consistency is wrong, if it needs more milk.
Crush 4 graham cracker sheets (you should have approximately 3/4 cup of graham cracker crumbs) and fold them into the buttercream frosting. That’s all their is to it.
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Graham Cracker Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife.
That’s all there is to it.Enjoy!
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