Whipped Cream Frosting.....and Coeur a la Creme

I was watching a cooking show and they were making Coeur a la Creme.  It looked yummy!!  I don't have an official heart mold but I found where a colander will work and I do have one of those.  I'm gonna try this!!
This is from France.....the theory is that only the center of the heart is left.....


Coeur a la Creme
12 oz. cream cheese, softened (Must be room temp.)
1 1/4 c. powdered sugar
Mix together with flat beater.  Take off flat beater and  put on whip and add:
 2 1/2 c. cold heavy cream 
1 T. vanilla
1 1/4 t. lemon zest or  1 T. lemon juice
1 vanilla bean (scrape out the seeds and add seeds only)
Beat just until forms stiff peaks.  Put in mold with holes in bottom that is lined with damp cheesecloth or paper towels).  Usually a glass heart shaped mold but a colander will also work and place on a plate to catch the liquid that escapes.  Place in fridge overnight or up to 24 hours.  Unmold onto plate and surround with Raspberry or Strawberry Sauce and decorate with fresh berries and mint leaves.  
Sauce
Place in sauce pan:
1/2 c. sugar
1/4 c. water
1/2 pt. fresh berries
Heat together for 4 minutes.  Place in Blender and blend.  
Add to blender:
1 c. berry jam
1/2 t. almond extract
Blend again and serve.


After looking at this recipe I decided that I could revise it to make a great frosting.  Here is what I came up with.
Whipped Cream Frosting
8 oz. cream cheese, softened (reduced fat is ok)
1/2 c. powdered sugar
1 t. vanilla
1/2 t. almond extract (optional)
2 c. heavy whipping cream

   Mix with flat beater the cream cheese and powdered sugar.  Then change flat beat to the whip and add

  flavoring and cream and beat just until stiff peaks form.  

  This does not melt at room temperature and it is also a great dip for fruit.

  This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit.