This whipped cream is delicious and can be made even a couple of days ahead of time. You will love it. This recipe is scale-able and you can mess with the proportions according to your liking, but the cream cheese helps it last and the vanilla bean paste is brilliant! I found my at my local grocery store. Much easier (and cheaper) than vanilla beans in my opinion.
Source: adapted from Cooking a la Mode
2 T. cream cheese, softened
1/3 c. sugar
1 c. whipping cream (very cold)
1 t. vanilla bean paste, optional, but do NOT substitute vanilla extract
In a small bowl, beat cream cheese until creamy. Add sugar and beat until smooth and incorporated. In a medium, clean bowl, beat whipping cream until it begins to stiffen. Add smooth mixture of cream cheese and vanilla bean paste. Whip until soft peaks form and you have your desired consistency.