8 oz of Neuchatel (Light Cream Cheese)1/4 Sweet Cream Butter
Milk (I used Skim)
2 or more cups of Brown Sugar
This recipe was inspired by my friend and former roommate, Caitlin Cameron. She made the best frosting from cream cheese, using brown sugar so that I could also enjoy.
On that note, start by heating the cream cheese in a saucepan. Add the butter and stir until thoroughy blended. Add milk until it is a runny yet creamy mixture. Finally, stir in brown sugar until it thickens into a caramel consistency that you would put on a sundae. Ta-da! Pour warm over anything! It comliments cake, cinnamon rolls, and almost anything. I refrigerated my leftovers in a jar and dipped tart green apples in the caramel.
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