Lay out a large piece of parchment paper on the counter & tack it down to hold it in place.

Fit your pastry bag with a large round tip – set aside

In mixer bowl add cream cheese & butter- beat well until smooth.

Add in confectioners sugar – one cup at a time, beating in-between cups.

Your peaks should be stiff & not melt down when you stop beating.

Add in your food color & extract & beat well.

Transfer mixture to your piping bag & start piping onto your parchment in heart & kiss shapes.

Transfer parchment to baking sheet or large cutting board to make it easier to transport.

Place in refrigerator to firm up several hours before removing from parchment.

Store in airtight container in refrigerator or freezer for up to 4 months.