This is a whipped cream frosting that is stable enough to be left out overnight, and is great tasting, to say the least best nangs. I will also list a few flavor variations, these can be built on to create your own unique flavor. This will also make a great dip for that next get together sampler platter. Just put the frosting in a small side dish, to dip the fruit and cheeses into. This recipe works best with a stand type mixer, but any mixer will work okay.

Ingredients:

1 8 oz. package of reduced fat cream cheese, softened
1/2 c. granulated white sugar
1 tsp. vanilla
1/2 tsp. almond extract
2 c. heavy whipping cream

Combine the following ingredients: cream cheese, vanilla, almond extract, and sugar, in a large mixing bowl, and blend using a wire whisk attachment on your mixer. Scrape the bottom of the bowl several times to insure a complete mixing of all ingredients. Once this mixture becomes smooth, slowly pour the heavy whipping cream into the bowl while mixing. Continue to mix until the frosting is stiff, and will make a peak. Now, just frost the cake and serve! This recipe makes about 12, 1 cup servings, unless you use one of the variations listed below, then the yield will be slightly higher.

As I stated before, this frosting doesn’t have to be refrigerated, but extra care should be taken to frost the cake before storing it in the refrigerator, as the frosting will become too stiff, and result in tearing the cake. This is easily repairable, but best if avoided.