From Momofuku Milk Bar by Christina Tosi.
Ingredients
- 1/2 recipe Graham Crust
- 85g milk
- 2g or 1/2 tsp kosher salt
- 85g butter, room temp
- 15g or 1 tightly-packed tbsp light brown sugar
- 10g or 1 tbsp confectioner's sugar
- 0.5g or 1/2 tsp ground cinnamon
- 0.5g or 1/8 tsp kosher salt
Instructions
- Combine graham crust, milk and salt in blender. Blend on medium-high speed and puree until smooth and homogeneous.
- 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.
- 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.
- Use frosting immediately, or store in airtight container in fridge for up to 1 week.
