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Soft, creamy, and yummy, this Graham Cracker Buttercream Frosting tastes just like a buttery Graham Cracker crust. Homemade Frosting has never been better.

Closeup on three cupcakes topped with Graham Cracker Buttercream Frosting sitting next to a bowl filled with Graham Crackers.

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

Collage image showing how to cream the butter and the salt to create the best tasting homemade frosting.

Step 1: Add the butter and the salt to a mixing bowl. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. 
Step 2: Mix the butter and the salt together on medium speed until thoroughly combined (about 2 minutes.)  You really want the salt to meld with the butter to enhance the flavor of the frosting.
Step 3: Use a spatula to scrape the butter mixture down from the sides of the bowl.  

Collage on how to add Powdered Sugar to the butter mixture.

Step 4: Measure 1 Pound of Powdered Sugar.  If you don’t have a food scale, the equivalent would be 4 cups. We normally do not sift the powdered sugar and instead rely on the mixer to break up any clumps.
Step 5: Add the powdered sugar to the butter mixture in the mixing bowl.
Step 6: We’ve got a Two Sisters Tip for mixing the butter and the powdered sugar – cover the mixer with a towel to keep the powdered sugar from flying out of the mixer.
Step 7: Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. If the frosting is dry, add 1 teaspoon of milk and mix again. Repeat this process until the frosting is the correct consistency.

Collage on how to add the Graham Crackers to the buttercream frosting.

Step 8: Finely crush 5 graham cracker sheets (you should have approximately 3/4 cup of graham cracker crumbs.)
Step 9: Add the crumbs to the buttercream frosting.
Step 10: Gently fold the Graham Cracker crumbs into the frosting with a spoon and you are done!

How to Serve

Closeup on a decorating bag filled with Graham Cracker Buttercream Frosting sitting in front of a batch of unfrosted chocolate cupcakes.

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 Icing 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. If you swirl on the frosting with a pastry bag and a decorating tip you should be able to frost 15-18 cupcakes depending on the size of the swirl.

Closeup on a chocolate cupcake topped with Graham Cracker Buttercream Frosting sitting in front of a glass bowl filled with Graham Crackers.

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Graham Cracker Buttercream FrostingPrint

Graham Cracker Buttercream Frosting

Yield 2 1/2 cups
Prep Time 10 minutes
Total Time 10 minutes

Soft, creamy, and yummy, this Graham Cracker Buttercream Frosting tastes just like a buttery Graham Cracker crust. Homemade Frosting has never been better.

Ingredients

  • 1 cup Butter, slightly softened (We use Salted Sweet Cream Butter)
  • 1/4 teaspoon Salt
  • 1 pound Powdered Sugar (or 4 cups)
  • 1 tablespoon Milk
  • 5 Sheets of Graham Cracker crumbs (3/4 cup of crumbs)

Instructions

  1. Add the butter and the salt to a mixing bowl. The butter needs to be what we call “slightly softened” which is somewhere between straight out of the refrigerator and room temperature. 
  2. Mix the butter and the salt together on medium speed until thoroughly combined (about 2 minutes.)  You really want the salt to meld with the butter to enhance the flavor of the frosting.
  3. Use a spatula to scrape the butter mixture down from the sides of the bowl.  
  4. Measure 1 Pound of Powdered Sugar.  If you don’t have a food scale, the equivalent would be 4 cups. We normally do not sift the powdered sugar and instead rely on the mixer to break up any clumps.
  5. Add the powdered sugar to the butter mixture in the mixing bowl.
  6. Start your mixer (or electric beater) on the lowest setting and keep it on low until the butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy. If the frosting is dry, add 1 teaspoon of milk and mix again. Repeat this process until the frosting is the correct consistency.
  7. Finely crush 5 graham cracker sheets (you should have approximately 3/4 cup of graham cracker crumbs.)
  8. Add the crumbs to the buttercream frosting.
  9. Gently fold the Graham Cracker crumbs into the frosting with a spoon and you are done!

Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!

© Two Sisters Crafting
Category: Frosting