• 8 ounces cream cheese
  • 1/3 cup butter
  • 1 cup icing sugar
  • 1 tsp ground ginger
  • ½ tsp cinnamon
  • 1 cup whipping cream
  • ½ cup Hansen Gingerbread Cookie Cream Liquor


  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, icing sugar and spices until combined, about 2 minutes.
  2. In a separate bowl, whip together whipping cream and Gingerbread Cookie Cream Liquor to stiff peaks.
  3. Combine half of the whipped cream to the other mixture until combined. Add remaining whipped cream.  Place into a covered bowl in the fridge for at least 4 hours. 
  4. Serve with sugar cookies or graham crackers