Hmmm, ‘No Carrots at Christmas’…that’s what Kathy said. I’m thinking my tight jeans may override that mantra next year. It’s a new year and I’ve got to shed those Holiday pounds! Last evening I made myself a batch of MY sugar cookies, and since I had some pumpkin left over from making pumpkin roll, I whipped up some lo-cal pumpkin cookies too. Now, Pumpkin Cookies WITH cream cheese frosting run a close second to our oh, beloved Pumpkin Roll. So, I worked up some cream cheese frosting that I can eat with my yummy little pumpkin jems. Mmmmmmmm – cream cheese frooooosting. Is there anything better? No, no – really, there are very few things that CC icing can’t improve on. (I heard that Donna!) Here we go…
That’s it! Whip it up – oh, so good. Yes, it has butter in it. That gives it the creaminess and keeps away the ‘I-am-a-diet-substitute’ taste.
Since you won’t be putting much on a cookie (very rich), I’m thinking 1 tsp each, the calorie count is only 12 calories per ‘serving’ (1tsp). You could lower it without the butter, and add in a bit of milk. Nah, maybe next time.
I listed this as “Impossible Cream Cheese Frosting”, because when I finished I had 3/4 Cup of frosting!?! What?! Where’d the sugar go? I’m no physics major (obviously), but when I add together a cup and a quarter of ingredients – mix it together and it reduces in size? No, no, no don’t explain it to me …. Just tell me that if I eat 1-1/4 cups of it that there’ll only be 3/4 cup of it to work off! (BTW, my recipe analyzer just exploded)