Graham Cracker Icing

Graham Cracker Icing

6 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
TRIGGERPAL
Recipe by  TRIGGERPAL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups of frosting

Directions

  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.

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Reviews (6)

Rate This Recipe
GLTJAT
26

GLTJAT

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, egg and vanilla light and fluffy* it will happen..don't give up!

CJHARKER
26

CJHARKER

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

MELANIEKAY
21

MELANIEKAY

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 seemed to come together quicker once they warmed up a bit - I put my hot hands on the bottom of the stainless mixing bowl for a few minutes. This is a definite keeper!

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Nutrition

Amount Per Serving (24 total)

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

Based on a 2,000 calorie diet

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