"My mother used to make graham cracker cookies for us all the time. We usually just used left-over frosting from a cake. Her recipe was really good, only we usually had chocolate frosting just because that was our favorite. Just leave out cocoa for vanilla frosting." — TRIGGERPAL
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unsweetened cocoa powder
i made the vanilla because i was out of cocoa..some of the best icing i have ever made..i used no milk because i like thick icing...but i do want to note *it takes a long time to get the butter, egg and vanilla light and fluffy* it will happen..don't give up!
Delicious! So creamy and smooth. I left the milk out because it was already the consistency I wanted.
A great chocolate frosting recipe that's super easy and plenty rich. Just add a little more cocoa if you want more chocolate, or even an ounce of melted unsweetened chocolate. The egg and butter seemed to come together quicker once they warmed up a bit - I put my hot hands on the bottom of the stainless mixing bowl for a few minutes. This is a definite keeper!
Just perfect! Makes a ton of icing. Used 1/4 of the mixture if that. Great recipe, Great outcome! Thanks!
this icing was exactly what my cake needed and it was SO EASY to make! Sure to be a new fav in my collection!
My mom used to make these, too. I just added some sprinkles around the edges to dress them up a bit. This works well with vanilla wafers, cinnamon grahams, and even chocolate covered grahams.
* Percent Daily Values are based on a 2,000 calorie diet.
Graham Cracker Icing
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 37
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