Leftover frosting, put to good use in between cinnamon grahams. Easy, everyday … you can hardly even call it “cooking.” Although I did make the frosting from scratch. And I eventually used some of these sandwich cookies to make sundaes. So maybe it does qualify as cooking?
This isn’t a recipe as much as it is another story about using up leftovers. Now, you may not have ever heard of “leftover frosting,” so long as you’ve always had a spoon handy and no one watching after you’d frosted a cake.
I love cakes, and feel that one possible test of a great cake is that it should be fantastic unfrosted. Or you might garnish a fantastic cake with frosting. Or you might create a cake that is a beautiful balance of cake and frosting. It’s never all about the frosting, though … at least not to my way of thinking. So, when I’m frosting a cake, I never assume that I’ll use all the frosting, and in fact, I sometimes wind up with more unused frosting than I’d care to secretly eat in one sitting.
This is one of my favorite things to do with lots of leftover frosting: sandwich it between grahams. If I have the time an energy, I’ll make the grahams myself. I was pretty busy around the time I made this post, and decided that store-bought cinnamon grahams would work, and they did.
The frosting I’ve used here is leftover chocolate buttercream from “The Bear” Chocolate Cake. More on that in a future post.
Buttercream can keep for quite some time in the fridge, so you’re under no pressure to get these cookies made. That’s advantageous, because that buttercream could sit comfortably in fridge until the cake you made with it is already in your rear view mirror. When you’re ready, let the buttercream come to room temperature, use them to make graham sandwich cookies, put the cookies in an airtight container, and keep that container in the fridge, where they’ll keep far longer than your will power. You can let the sandwich cookies come toward room temperature before serving if you like, but err on the side of cool, because at true room temperature, they’re kind of messy. They’re great right out of the fridge. You’d think that the fridge would make the grahams soft, but it doesn’t.
Frosting grahams without breaking them can be tricky. Start by placing a dab of frosting in the center of the graham. Then, using small amounts, scrape your way around the edges of the graham, building up a layer of frosting all the way around the periphery. Smooth it out just slightly. Press a second graham on top, and gently twist it as you press the sandwich together. If you’ve used enough frosting, this should push it into an even layer, distributed across the entire graham. Try to apply pressure generally instead of in a concentrated area.
Leftover Frosting Sundaes
I suppose the obvious thing would be to spread a bit of marshmallow fluff into the cookies along with the chocolate frosting and make something like a s’more, but I rarely do the obvious thing.
Instead, I do this: drizzle some (homemade chocolate sauce and) homemade caramel sauce into the inside of a glass. Alternate scoops of homemade ice cream with graham frosting cookies that you’ve cut into eighths. Top with more (chocolate and) caramel sauce, whipped cream, and a cherry. I’d serve this to guests – it’s that good. (The chocolate sauce may compete with a chocolate frosting; in that case, go light with the sauce, or omit it.)
Leftover Frosting
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This is a great idea and that Sundae looks absolutely delicious.
Thanks! It definitely was!
You had my attention at ‘leftover frosting’ and it only got better as I kept reading. Great ideas for this family that certainly does love a good dessert. Thank you for sharing your creativity!
You’re so welcome! And thank you!
I usually have the opposite problem, Jeff. I never seem to have enough frosting for a cake! Maybe I ought to double the recipe so that I can make these cinnamon graham sandwiches. I was just talking the other day about making homemade graham crackers, as it has been quite a few few years since I’ve done so. Once we had an overnight guest, who, when asked what he wanted for dessert, requested homemade s’mores. I rose to the occasion… I used Belgian chocolate, homemade graham crackers, and homemade marshmallows. He learned that requests are taken very seriously in our household! I also have to say that the sundae looks pretty darn good!
Thanks! The sundae was really good, I must say. Worth the effort! And wow, completely from-scratch smores! That’s incredible.
A clever use of leftover!
Thank you!
You put leftovers to good use. “Waste not!” is a good motto to live by.
Yeah, thanks! It’s kind of my motto in the kitchen.
This may not qualify as a recipe, but this certainly qualifies as an idea. And you know what? Sometimes ideas are more important than actual recipes! For example, these graham sandwiches can be turned into something even more exciting like a no bake cake. That’s why ideas are super important! 🙂
I love that perspective! And a no bake cake would be a great idea!
Those biscuits look delicious, Jeff.
Thanks, Gary!
Oh yum! Great idea.
Thanks!
I never heard of leftover frosting, your biscuits look so delicious
I’m sure I’m the only one!
I also struggle with not having enough frosting, but should this issue ever work itself out, fantastic ways to use it up. The sundae looks scrumptious!
🙂
Your graham crackers filled with frosting remind me of a German treat where the crackers are filled with hazelnut frosting. My absolute favorite. I should try making them.
Oh, that sounds delicious!
What I love about this post…is taking leftover frosting and sandwiching it between to cinnamon graham crackers. I love graham crackers (A lot!), and this is perfection in its simplicity. I won’t forget this nugget of food wisdom.
Velva
What a kind message. Thank you, Velva!
I do love frosting and I do like a frosted cake, This is an easy and clever idea~!t would be fun to make with the grandkids.. thanks
Thanks, Judee!
What a clever way to use up leftover frosting. Sadly the leftover frosting never makes it back into the refrigerator, I’m saying evaporation; that’s my reason and I’m sticking to it. 🙂
Ah, evaporation! Never considered that! 🙂
As the saying has it, what goes around, comes around. Between 1950-1956 or so, when I was in grade school and going to summer vacation Bible school, our mid-morning treat ALWAYS was graham cracker ‘cookies’ made with a frosting filling. The drink of choice always was Kool-Aid — usually grape — and every day a different kid would bring the grahams. I remember making those with my mother, and believe it or not, she taught me the same way to evenly distribute the frosting without breaking the graham crackers.
Now, I want some!
Nice! Thanks for that story!
sounds delicious!
Thanks!
😋👌
Leftover frosting? I don’t understand these words when used in the same sentence. Hah! I do think the graham crackers is a great idea, though. My Dad (of all people!) introduced me to peanut butter on graham crackers and it’s SO good. (Think peanut butter on saltines…but with grahams instead.) If we ever have leftover frosting, I know how to use it now!
Thanks, David!
I use my leftover frosting on top of saltine crackers. The sweet and salty is delicious. Putting it on ice cream is a great idea Jeff!
Love the saltine idea!