"This is an amazing recipe, I too experienced some difficulty getting it to firm up until I realized I hadn't added any salt. If you're using unsalted butter this step is a MUST! As soon as I mixed the salt in it firmed up into the loveliest, fluffiest, most creamy texture and the taste was absolutely heavenly. Totally worth the time however I have to warn you, this recipe makes a LOT of frosting.

"Love this recipe! So easy and for those of you who, like me, don't want to buy crystallized ginger here's a really simple recipe:

Prep Time: 35 minutes
Cook Time: 5 minutes
Ingredients:
1 cup peeled, thinly sliced ginger
3 cups water
1 cup sugar
Additional sugar to coat (optional)
Preparation:
In a covered saucepan, bring the water to a boil. Add the ginger pieces and sugar and cover. Reduce the heat and allow it to simmer for five minutes.

Remove from heat and allow it to sit for 20 minutes.

Although you don’t need the ginger water any more, you can keep it to make ginger ale.

Heat the oven to 200 degrees F. Place the ginger slices in a glass pan. Place the pan in the oven until the slices are almost dry but still chewy. Allow it to cool.

Toss the cooled ginger in sugar to lightly coat it, if desired.

Store the crystallized ginger in an airtight container for up to two months.

*Courtesy of About.com

"@acko: Li Hing Powder is a salty/sour/tangy powder that is used in many Asian and Hawaiian snacks. It's readily available at most markets here on Oahu and you could probably find it at any Asian market in your neighborhood. If not just google it and I'm sure you can have it shipped! Hope this helps.