OK, need some science minds! LOL

I'm looking to make my whip cream icing:

Ingredients

1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
Directions

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.


But, I would like to cut back on the cream cheese taste for this one particular application I am making it for. Can I cut the cream cheese back to 4oz and, do 4oz of butter with the same results???