1. In a small bowl, mix together the sugar and cornstarch, then set aside.
2. Using the paddle attachment of the mixer, cream the cream cheese, egg yolks,
and sugar/starch mixture together. Cream at medium speed for 10 minutes.
3. Add whole eggs and continue to cream for 5 more minutes.
4. Add flavorings and heavy cream, and cream until incorporated.
Tips: This recipe can easily be reduced by half. This batter can be prepared
1–2 days ahead of time, covered, and refrigerated. It can also be frozen
for up to 1 month. If freezing, allow to thaw overnight in refrigerator.
