Whipped Cream Frosting Cupcakes

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 6^th 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}