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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
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