cream cheese, room temperature
regular granulated sugar
1In a large bowl, combine all but the whipping cream. Stir well.
2Add unwhipped whipping cream.
3Beat with a mixer until it's stiff. It should have the texture of bowl margarine or softened butter. Store in refrigerator. (But there won't be any left to store!) I've never used anything but whipping cream for this recipe and also always use brand name of Philadelphia Cream Cheese. I tried the store brand once and it didn't taste as rich. I don't think cool whip would work with this recipe, either.