The Mailbox: A frosting for ginger muffins

How to contact

the mailbox

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email or fax (916) 321-1109. Please include your full name, your city and phone number.

Ginger cream cheese frosting

Prep time: 20 minutes

Last week The Mailbox featured a ginger mini muffin recipe for Karen Anderson of Elk, Wash. Anderson enjoyed her ginger muffins with gingered cream cheese at a catered event.

We heard from several readers who were hoping for a gingered cream cheese frosting recipe to go with the muffins. This one should fill the bill.

1 8-ounce package cream cheese, softened

1/2 cup unsalted butter, room temperature

4 1/2 cups powdered sugar, sifted

1/2 cup minced crystallized ginger

2 teaspoons ground ginger

1/4 teaspoon salt

Place cream cheese and butter in the bowl of an electric mixer and beat at medium-high speed until creamy. Reduce speed to low and gradually add powdered sugar. After all powdered sugar is added, increase the speed back to medium-high and beat until frosting is light and fluffy. Add crystallized ginger, ground ginger and salt, and beat until well-combined.

Spread frosting over cooled muffins.

Makes enough for 2 dozen regular-sized muffins or cupcakes, or 4 dozen mini muffins or cupcakes