BAREFOOT CONTESSA'S GINGER MASCARPONE FROSTING FOR CARROT CAKE

Barefoot Contessa's Ginger Mascarpone Frosting for Carrot Cake image

Provided by carrie sheridan

Categories Dessert

Time 10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

12 ounces italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/3 teaspoon kosher salt

Steps:

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioner's sugar, cream and vanilla together for about 1 minute, until light and fluffy.
Add the ginger and salt and beat for 30 seconds more.

Nutrition Facts : Calories 238.6, Fat 8.3, SaturatedFat 4.8, Cholesterol 27.7, Sodium 192.6, Carbohydrate 40.9, Sugar 39.8, Protein 1.2