Page 235 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Easy Whipped Icing

Submitted By Pamela Ann Gatlin Schulz
This is SOO delicious! It won't melt at room
temperature like regular whipped cream! It's VERY
stable. It's wonderful used for frosting a cake or
even dipping fruit in it! Not TOO sweet. Very
versatile! Makes 5 cups

Ingredients:

1 (8 oz) pkg reduced-fat cream cheese, softened
½ cup white sugar
1 tsp vanilla extract
½ tsp almond extract
2 cups of heavy cream

Directions: Combine the cream cheese, sugar,
vanilla extract and almond extract in a large mixing
bowl or the bowl of your mixer. Once all in the bowl,
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
few times while you continue whipping until the
cream can hold a stiff peak. Then you are done!

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