GRAHAM CRACKER BUTTERCREAM FROSTING
Soft, creamy and yummy, this Graham Cracker Buttercream Frosting tastes just like a buttery Graham Cracker crust. Frosting has never been better.
Provided by Two Sisters Crafting
Categories Frosting
Time 10m
Number Of Ingredients 6
Steps:
- Add powdered sugar and softened butter to the mixer.
- Mix on low until the butter and sugar are incorporated and increase mixer to Medium speed.
- Add 1 tablespoon of milk and mix until frosting is the correct consistency. If you need more milk, add one teaspoon at a time.
- Crush 4 graham cracker sheets and fold them into the buttercream frosting.
FROSTING FOR GRAHAM CRACKERS
Make and share this Frosting for Graham Crackers recipe from Food.com.
Provided by Joy1996
Categories Dessert
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Blend all ingredients together on medium speed.
- Spread between graham crackers.
Nutrition Facts : Calories 2190.3, Fat 111.5, SaturatedFat 15.6, Cholesterol 8.5, Sodium 808.4, Carbohydrate 304.4, Sugar 296.4, Protein 2
GRAHAM CRACKER CAKE WITH PEANUT BUTTER FROSTING
If you've ever had a snack of graham crackers smeared with peanut butter, then this cake is perfect for you. We added graham flour and a touch of cinnamon to the vanilla cake layers for the quintessential graham-cracker flavor. It's then stacked high with creamy peanut butter frosting for a fun and nostalgic treat.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Position a rack in the center of the oven and preheat to 350 degrees F.
- Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
- Whisk together both of the flours, baking powder, salt, baking soda and cinnamon in a large bowl until combined. Beat the butter, granulated sugar and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 15 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the confectioners' sugar, peanut butter, butter, vanilla and salt in a large bowl with an electric mixer on medium-high speed until very smooth, about 5 minutes. Add the cream, then continue to beat until light and fluffy, about 2 minutes longer. Set aside at room temperature until ready to assemble.
- To assemble: Place one cake domed-side down on a platter. Spread 1 cup of the frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top with 1 1/2 cups of frosting. Frost the sides of the cake with 1 1/2 cups of frosting and smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the remaining frosting over the top and sides, smoothing it out with a large offset spatula.
GRAHAM CRACKER CAKE WITH BUTTERCREAM FROSTING
I had this once on a stop in Georgia & fell in love with it... it was so comforting I just loved it! I made it one time nut-free by substituting white chocolate chips instead of nuts for a friend with a nut allergy - I served it as Christmas Cake for her Holiday Party & I loved it even more that way - it was sweet & decadent! I'm posting the traditional recipe though, but at least you see that substitutions are not always a bad thing :-)
Provided by BlondieItaliana
Categories Dessert
Time 42m
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
- Blend on medium speed for 3-5 minutes with electric mixer.
- Stir in nuts by hand.
- Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
- Bake at 350 degrees for 35-45 minutes.
- Frost only when completely cool.
Nutrition Facts : Calories 883.1, Fat 31.4, SaturatedFat 13.5, Cholesterol 50, Sodium 558.3, Carbohydrate 148.8, Fiber 1.4, Sugar 129.2, Protein 5.7
FROSTED GRAHAM CRACKER BARS RECIPE
A super easy dessert with the delicious taste of graham crackers, butter, coconut and walnuts. Top it off with a buttercream frosting. Your family will thank you for these babies!!
Provided by Momma Cyd
Categories Dessert
Time 15m
Number Of Ingredients 13
Steps:
- Line a 9 x 13 inch pan with whole graham crackers. Break some apart so that the whole bottom of the pan is covered. You can piece them in along the edges.(about 8 whole graham crackers)
- In a medium sized pan combine butter, sugar, milk, and beaten egg. Cook stirring constantly until it boils. Remove from heat and add coconut, chopped nuts and graham cracker crumbs.
- Spread over crackers in the pan and then immediately place more whole graham crackers on top covering the coconut mixture.
- Let cool slightly.
- Make the frosting by combining the butter, cream, powdered sugar, vanilla, and almond. Mix until well blended. If it's too runny add a little more powdered sugar.
- Spread over the top graham cracker layer.
- Refrigerate for about 20 - 24 hours. This will soften up the graham crackers. Then cut into bars.
Nutrition Facts : Calories 283 kcal, Carbohydrate 30 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 32 mg, Sodium 206 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
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