Very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit — not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.”
1 (8 ounce) package reduced-fat cream cheese, softened1/2 cup white sugar1 teaspoon vanilla extract1/2 teaspoon almond extract2 cups heavy cream
1.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.
Yield 5 cups