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.)
