Graham Frosting

Directions

1. 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. 2
   It will take 1 to 3 minutes (depending on the awesomeness of your blender).
3. 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. 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. 5
   Scrape down the sides of the bowl with a spatula.
6. 6
   On low speed, paddle in the contents of the blender.
7. 7
   After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes.
8. 8
   Scrape down the sides of the bowl with a spatula.
9. 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. 10
    Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.