Graham Frosting

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 1/2 recipe Graham Crust
2. 85g milk
3. 2g or 1/2 tsp kosher salt
4. 85g butter, room temp
5. 15g or 1 tightly-packed tbsp light brown sugar
6. 10g or 1 tbsp confectioner's sugar
7. 0.5g or 1/2 tsp ground cinnamon
8. 0.5g or 1/8 tsp kosher salt

Instructions

1. Combine graham crust, milk and salt in blender. Blend on medium-high speed and puree until smooth and homogeneous. 
2. Combine butter, sugars, cinnamon and salt in bowl of a stand mixer with paddle attachment and cream on medium-high for 2-3 min until fluffy and speckled yellow. Scrape down sides with spatula.
3. On low speed, paddle in contents of blender. After 1 min, turn speed to medium-high and blend for another 2 min. Scrape down sides with spatula. If mixture is not uniformly pale tan, scrape down sides again and paddle for another minute at high-speed.
4. Use frosting immediately, or store in airtight container in fridge for up to 1 week.