Whipped Lemon Cream Cheese Mousse

***NOTE: This recipe can be made up to 3 days in advance. Just cover it tightly and store in the refrigerator. It is wonderful as a fruit dip, crepe filling, pie filling or cake filling. 

Time: 15 minutes
Yield: 3 Cups
Recipe from the lovely Stephanie Schaugaard

1 C heavy whipping cream
1 (8 ounce) package cream cheese, softened
1 1/4 C powdered sugar
1 T lemon juice
1 tsp vanilla
dash salt

1. Pour 1 cup heavy whipping cream into your stand mixer, or large mixing bowl. Whip it until soft peaks form then scoop it out of your mixing bowl, place it in a separate bowl and set it aside for a few minutes.
2. Grab 1 package softened cream cheese and place it in your mixing bowl. Beat it until it's nice and smooth. 
3. Sift 1 1/4 cups powdered sugar into the cream cheese. Add 1 tablespoon fresh lemon juice and 1 teaspoon vanilla. Beat until smooth and glossy. Add the cream cheese mixture to the whipped cream. Stir it in to combine. 
Serve immediately, or cover tightly and store in the refrigerator.