Ginger Cream Cheese Frosting

Combine cream cheese, butter, vanilla and milk in a mixing bowl and beat until creamy. Gradually beat in ground ginger; if you prefer to use less to taste, you don’t have to use it all. (Ground ginger tends to grow stronger over time in frosting, so if you’ll be serving it in a day or two, you may not wish to use the whole amount. It’s just a matter of taste.)

Slowly add the confectioners’ sugar in 1 to 2 cup increments, beating constantly. You may or may not have to use the whole bag before getting a thick, creamy consistency. If frosting gets too thick, beat in 1 tablespoon milk at a time until it returns to a manageable texture.