Ingredients

Makes about 220 g (3/4 cup), or enough for 2 apple pie layer cakes

　　1/2 recipe Pie Crumb (page 79)

　　110 g milk (1/2 cup)

　　2 g kosher salt (1/2 teaspoon)

　　40 g butter, at room temperature (3 tablespoons)

　　40 g confectioners’ sugar (1/4 cup)

　　

Step 1

Combine the pie crumbs, milk, and salt in a blender, turn the speed to medium-high, and puree until smooth and homogenous. It will take 1 to 3 minutes (depending on the awesomeness of your blender). If the mixture does not catch on your blender blade, turn off the blender, take a small teaspoon, and scrape down the sides of the canister, remembering to scrape under the blade, then try again.

　　

Step 2

Combine the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow. Scrape down the sides of the bowl with a spatula.

　　

Step 3

On low speed, paddle in the contents of the blender. After 1 minute, crank the speed up to medium-high and let her rip for another 2 minutes. Scrape down the sides of the bowl. If the mixture is not a uniform, very pale, barely tan color, give the bowl another scrape-down and another minute of highspeed paddling.

　　

Step 4

Use the frosting immediately, or store it in an airtight container in the fridge for up to 1 week.

　　

notes

Step 5

It’s hard to make pie crumb frosting in a smaller batch. So make this and dip some apple slices in the extra frosting for a quick snack.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.