Jennifer and I are big fans of using a food processor to make whipped cream for a cake topping and we both agree that the amount of sweetness makes an absolutely perfect cake topping and filling! Thank you, Jennifer, for trying this one out and sharing with us!
From All Recipes
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream
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.