Barefoot Contessa'S Ginger Mascarpone Frosting For Carrot Cake - cooking recipe

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

Preparation

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.