Barefoot Contessa's Ginger Mascarpone Frosting for Carrot Cake

from her Foolproof cookbook

• Ready In: 10 mins
• Serves: 6
• Yields: 1 cup

Ingredients

• 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

Directions

1. 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.
2. Add the ginger and salt and beat for 30 seconds more.