|Light cream||5 Tablespoon|
|Granulated sugar||2 Tablespoon|
|Confectioners' sugar||3 Cup (48 tbs), sifted|
Heat butter with cream until melted.
In a small heavy pan, melt granulated sugar over gentle heat and cook to a deep brown caramel.
Take from heat and carefully add butter and light cream, stirring until all caramel is dissolved.
Stir in confectioners' sugar and beat until icing is creamy and spreads easily.