Name: Ginger-Cream Cheese Icing
Yield: Makes about 3 cups
Ingredients: 2 3-ounce packages cream cheese, room temperature; 6 tablespoons (3/4 stick) unsalted butter, room temperature; 3 cups powdered sugar; 2 teaspoons finely grated peeled fresh ginger

This recipe originally accompanied Carrot Cupcakes with Ginger-Cream Icing .

Recipe information

Yield
Makes about 3 cups

Ingredients

2 3-ounce packages cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, room temperature

3 cups powdered sugar

2 teaspoons finely grated peeled fresh ginger

Preparation

Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.)