A creamy, cream cheese based filling for cakes and pastries or topping on muffins, croffles etc.
Melt butter in a small saucepan and add the caramel cheese. Stir until soft and melted.
Whip cream cheese, icing sugar and the Brunost™ mixture, using a kitchen machine with balloon whip to a smooth creamy mixture.
This recipe makes frosting for about 16 cupcakes or two layers in a cake.