Stable Whipped Cream

from Coleen's Recipes

1 (8 oz.) package cream cheese, room temperature
1/2 cup sugar
1 tsp. vanilla extract
1/2 tsp. almond extract, optional
2 cups heavy whipping cream

1. With electric mixer beat cream cheese, sugar, and extracts together until smooth. Scrape bowl down a couple of times.

2. While beaters are going slowly add whipping cream. Continue to beat on high until stiff peaks form. Scrape bowl a couple of times while beating.

This is enough whipped cream to generously cover a 10 inch pie.  I used it to cover two 9 inch pies. It just wasn't as thick. This recipe pipes well.