It has been a busy week of celebrations.
We just finished having a very Happy Halloween. A week to the day is my son’s birthday.
Then it follows with my godson and sisters’ plus topping it off with Thanksgiving.
Whoa….. quite a bit, but as a mom you know it never ends just there.
So I have to be on my game with quick ideas and easy semi home made versions of great recipes.
Last week I spent an hour late at night melting chocolate over a double boiler plus making
homemade cupcakes from my favorite Magnolia Bakery recipe.
A bit of work, but well worth it for my son’s 6th birthday request and I feel great doing it.
The recipe I know very well and it is a go to one at that, but it is time consuming as baking
is a science and one must pay attention to all of the ingredients and steps.
Though I love baking this way, it is not practical when you have a busy activity week.
So when it is my turn to volunteer for cupcakes. I prefer to make a semi home made version
of some of my favorite recipes, I use boxed mix for the cake portion.
Magnolia Bakery’s Vanilla Butter cream is a favorite. 
I love everything about it, not too sweet and not too much but I now have a runner up.
Last year at Sara’s daughter’s birthday I experienced her Whipped Cream Frosting.
It is amazing. So much so I can eat a whole bowl of it.
I make it and think what can I dip this in add this to or frankly just smother this on!
Love love it! This is a keeper. Thanks Sara for sharing!
{I don’t know if my thighs are thinking the same thing}
*Whipped Cream Frosting*
Ingredients
1 (8 ounce) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
Directions
In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
Here is a glimpse of my yummy creation for The Green Ninja’s {Mason’s Soccer Team}
