Recipe information
Yield
makes enough for 2 dozen cupcakes or one 8-inch layer cake (about 5 1/2 cups)
Ingredients
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
3 packages (8 ounces each) cream cheese, room temperature
2 cups confectioners’ sugar, sifted
3/4 teaspoon finely grated orange zest
1 tablespoon plus 1 teaspoon grated, peeled fresh ginger
Pinch of salt
Preparation
In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the remaining ingredients, and beat 5 minutes. Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
