Whip butter and cream cheese together in the bowl of a stand mixer until light and fluffy. With mixer on stir, slowly add half of the powered sugar. Once combined, mix in vanilla and almond extracts and cream together. Slowly add the rest of the powdered sugar. Once combined begin to thin frosting to desired consistency with the heavy whipping cream. Add a smaller amount of cream for a firm frosting (useful for piping) and a little more to lighten the frosting. Whip on medium high speed for 3 to 5 minutes until the mixture is fluffy and light in color. Store leftover frosting in an airtight container and place in the fridge for up to one week.
***If using as a filling for Sandwich cookies, half the recipe!***