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!