Sturdy Whipped Cream Icing

This is a YUMMY whipped cream frosting that is very stable and can be left 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.

Yield

4 cups

Ingredients

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

Directions

In a large mixing bowl, combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl. Using 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.