Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment. Whip the cream cheese until smooth and fluffy. Add the cream and garlic powder. Whip it until light and fluffy.
Fold in the scallions. Serve immediately or store, covered, in the refrigerator for up to one week.
Both the white and green parts of scallions can be eaten. The white part has a more intense flavor. The green parts add wonderful color when used as garnishes for salads and Tex-Mex or Asian-inspired dishes.