In a stand mixer (or with a hand mixer), beat the heavy cream until soft peaks form.

Add in ½ cup of the sifted powdered erythritol and 1 teaspoon of orange extract.

ONLY IF you need to stabilize it overnight or longer, place ½ tablespoon unflavored gelatin in a small bowl and add 1.5 tablespoons of cold water. Let it sit for 5 minutes. Then microwave it for 5 - 7 seconds until it is completely liquified but not hot. With the mixer running, pour the gelatin into the whipping cream in a slow steady stream. (Lori Note: Only do this if you need to keep this stable overnight or longer. Otherwise, just keep things simple.)

Continue beating until stiff peaks form. Set aside or transfer it to another bowl.

Beat 8 ounces (1 package) of softened cream cheese until it is smooth and a little fluffy. About 90 seconds. Add the remaining ½ cup of powdered erythritol and blend until smooth. While the beater is running, pour in 4 ounces of tequila, 2 ounces of lime juice, and the zest of 2 limes. This will be a very wet mixture. Blend until completely combined.

Fold about a third of the whipping cream into the cream cheese mixture. Then gently fold the cream cheese mixture back into the whipped cream, taking care not to deflate it.

Serve chilled. Either spoon it into individual serving dishes or a larger serving bowl and store in the fridge until you are ready to serve. Garnish with a lime wedge and / or a salt rim if desired.