Yummy, light, easy. Used only about 1/2 of the batch for the cake, and I put it on thick. Should have taken the photo before putting on the lid for travel, though. Also would be good as a dip for fruit.
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups heavy cream.
Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or a bowl of a stand mixer. Fit the mixer with the whisk attachment and 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 couple of times while you continue whipping until the cream can hold a still peak. (I used a hand mixer and it worked just fine.)