Gather all your ingredients. Make sure your cream cheese has been chilling in the fridge. This frosting works best with cream cheese that is cool but not too firm. Room temperature cream cheese can result in a smooth texture that holds up better.

In a large mixing bowl, beat the cream cheese using an electric mixer. I usually start on a medium speed, working my way up to high. Beat until it’s smooth and creamy, about 2–3 minutes. You'll want to create a lovely base.

Once your cream cheese looks fabulous, add the granulated sugar, salt, vanilla extract, and almond extract. Mix on low speed until combined. Gradually increase to medium speed and beat for another minute until it’s well mixed.

In a separate bowl, pour the heavy whipping cream. Beat it on medium speed until soft peaks form. This takes only about 3–5 minutes. Be careful not to whip too long, or you’ll end up with butter!

Now, it’s time to fold the whipped cream into the cream cheese mixture. Gently ease the whipped cream into the cream cheese blend using a spatula. This process requires a gentle touch—overmixing can deflate all that glorious air in the whipped cream.

Next, incorporate the freshly squeezed lemon juice. This step adds brightness to your frosting. Mix gently until combined, and voilà!

Let your whipped cream cheese frosting chill in the refrigerator for at least 30 minutes before using it. This helps it firm up a bit, making it easier to spread and pipe.