This is a recipe I created for one of my kids birthday cakes, it tastes amazing, and is airy like a whipped topping, but I used it as frosting for his cake. But its also better than syrup on waffles and pancakes.
2 8oz. Blocks Cream Cheese, softened (don’t use reduced fat option)
1/2 C Granulated Sugar
1 tsp. Vanilla Extract
1/2 tsp. Almond Extract
1 1/2 C Heavy Whipping Cream
1/2 C Whole Milk
-In large bowl or stand mixer blend cream cheese until it is light and fluffy, add in sugar and vanilla and almond. Blend until well mixed.
-Blend in milk, and then add heavy whipping cream. Continue to mix until it reaches whipped cream consistency. Refrigerate until ready to use, and not that any cake or cupcake this is used on will need to be refrigerated. Enjoy!