Graham Cracker Icing

Graham Cracker Icing


"My mother used to make graham cracker cookies for us all the time. We usually just used left-over frosting from a cake. Her recipe was really good, only we usually had chocolate frosting just because that was our favorite. Just leave out cocoa for vanilla frosting."


5 m servings 117 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a large bowl, beat the margarine, egg and vanilla, using an electric mixer, until light and fluffy. Stir in confectioners sugar and cocoa until smooth. Beat in the milk, one tablespoon at a time, until the desired spreading consistency is reached. You may need to adjust the amount of milk used.



i made the vanilla because i was out of cocoa..some of the best icing i have ever made..i used no milk because i like thick icing...but i do want to note *it takes a long time to get the butter,...

Delicious! So creamy and smooth. I left the milk out because it was already the consistency I wanted.

A great chocolate frosting recipe that's super easy and plenty rich. Just add a little more cocoa if you want more chocolate, or even an ounce of melted unsweetened chocolate. The egg and butter...

Just perfect! Makes a ton of icing. Used 1/4 of the mixture if that. Great recipe, Great outcome! Thanks!

this icing was exactly what my cake needed and it was SO EASY to make! Sure to be a new fav in my collection!

My mom used to make these, too. I just added some sprinkles around the edges to dress them up a bit. This works well with vanilla wafers, cinnamon grahams, and even chocolate covered grahams.