Frosted Grahams

Frosted grahams are a simple treat that reminds me of my childhood.
Maybe you have had them in school or maybe your grandma or mom used to make them.
Or a neighbor.

The best part is you can make as few as you want or as many as you want.
You can make it all from scratch( even the graham crackers) or use already made ingredients.

The second best part is it is fast.


Ingredients:

1 box of graham crackers or a batch of homemade if you really want to
1 batch chocolate frosting or a can of already made


Open a package of crackers and carefully break them in half.
I did two packages with the homemade frosting I used, but you may be able to get more if you use a large can of premade.
Spread one half of a graham cracker with a nice coating of frosting- about 1/8" thick.
Top with the other half of the graham cracker.
Repeat with remaining crackers and frosting.

Store in an airtight container.
Enjoy!

Chocolate Sour Cream Frosting

I make this frosting to go on my sour cream chocolate cake.

I recommend you use a mixer to beat the frosting. You can do it by hand. However, using a mixer causes the frosting to be lighter and fluffier than it will if done by hand.

Ingredients:

8-1/3 Tablespoons butter, softened
9 Tablespoons unsweetened cocoa powder
3 cups powdered sugar
1/2 cup sour cream
2 teaspoons vanilla extract

Mix the butter and the cocoa powder.
Add the powdered sugar and stir in.
Stir in the sour cream and vanilla extract.
With a mixer, beat everything until it is smooth and spreadable.

This will frost a 13"x9" cake or will frost and fill a 8" or 9" double layer cake.

Making Frosting

This is how I make my frosting for my cakes and cupcakes.

This is the type of frosting I use for my everyday baking.

It is not a fancy buttercream but it is creamy and delicious.

It is also very simple to make.

Ingredients:
 

1/2 cup butter, softened

2-1/4 cups powdered sugar

A heaping 1/4 cup cocoa powder (for vanilla frosting eliminate and use that amount more powdered sugar)

1 teaspoon vanilla extract

2-3 Tablespoons milk

In a large bowl, put the butter and add the powdered sugar and cocoa powder, if using.

By hand, or with a mixer cream them together.
It might take a bit of work. It will clump up, but than smooth out.

When you work it together as much as you can, add the vanilla extract and the milk.

Now, finish mixing it until it is smooth and creamy.

If it is too stiff, add more milk, about a teaspoon at a time.

If it is too soft for you, add more powered sugar, a couple tablespoons at a time.

This is enough to frost a layer cake or a 9"x13" rectangular cake.

Or a batch of cupcakes.

Tip: If it is too stiff, it may tear the top of the cake as you try to spread it.