I was really excited to find this recipe for homemade whipped cream topping. I knew it would be perfect for cheesecakes!! It won't melt at room temperature like regular whipped whipping cream does. It's very stable and tastes great, too!
This recipe makes 5 cups of whipped cream frosting.
1 (8 ounce) package reduced-fat (I used regular fat) cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (Since I was using it on this Chocolate Chip Cookie Dough Cheesecake, I didn't use the almond extract, only vanilla)
2 cups of heavy cream
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. Pipe as desired onto dessert. Refrigerate leftovers for another use.
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