Stabilized Whipped Cream and Cheese Frosting

An amazing frosting that goes great on many cakes.  I developed it for the Strawberry milk cake.  The gelatin helps hold it together.

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

Frosting Preparation
This frosting uses the gelatin as a stabilizer.  It will set sort of like jell-o and needs to be sculpted onto the cake relatively soon after mixing.  Once it sets, you can't really un-set it and re-sculpt.

Begin beating the cream cheese with the sugar, almond extract and vanilla until it's loose and whipped.  Pour in the cream and beat on high until stiff peaks start forming.  In a separate bowl, put 2 tbsp of water and gently sprinkle the contents of the gelatin pouch into it.  Let it sit for a minute or two and 'bloom'.  Mix it around, add another tsp of water if needed to get it into a semi-paste like consistency.  Microwave for 8-10 seconds to liquefy it.  Do NOT get this too hot!

Mix the liquified gelatin into the whipped cream frosting mix and continue beating on high until it starts stiffening up and not running.  It's now ready to frost the cake.