I would like to make a super fluffy cream cheese for one of my toppings for mini-latkes I am making for Hanukkah on Thanksgiving. I figured I could just take a container of whipped Philadelphia Cream Cheese (my preferred brand) and put it in the stand-mixer and let it beat until it gets extra light. Is this enough, or should I add something to lighten it up? It is for a savory topping. Also, will it remain fluffy and light overnight? I am planning to do all of my prep tomorrow night, so I just have ti make the latkes on Thursday. Thanks!