Raspberry Whipped Cream Puffs 

prep: 45 minutes
cook: 45 minutes

makes 8 to 10 4-inch puffs

for the Puffs you’ll need:
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
4 eggs
¼ cup powdered sugar

for the Raspberry Cream you’ll need…
2 cups heavy whipping cream
2 tablespoons raspberry jam
2 pints fresh raspberries

let’s get to it…
Line two baking sheets with parchment paper and spray with anti-stick spray; set aside. Move oven racks oven center. Heat oven to 400°F.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the butter melts; remove from heat. Add the flour all at once. Return to low heat and stir until the dough forms a ball. Remove from heat and let the dough cool for 5 minutes.
Stir the eggs into the dough one at a time until the mixture is glossy and smooth (I used an electric stand mixer to make the tough job go faster). Spoon the dough into large, rounded mounds, 2-inches apart. I used a ½ cup measuring cup so they would all be the same size.
Bake for 30-35 minutes, or until the puffs are golden brown (they will sound hollow when tapped). Prick each with a skewer to let steam escape. Cool completely on a wire rack. Sprinkle evenly with powdered sugar. Slice off the tops and remove the centers; set aside.
Whip cream on medium high for 1-minute. Add raspberry jam and beat on high speed for 1 minute. Taste the whipped cream. Add more raspberry jam if desired. Continue beating whipped cream until stiff peaks form.
Spoon whipped cream evenly onto bottom of halved cream puffs. Top with 3 or 4 fresh raspberries. Replace tops and serve immediately.

Cook’s Tip: Wait to fill the puffs just before serving so they don’t get soggy!

Make it Fancy: Place a star tip on the end of pastry bag and fill with the Raspberry Whipped Cream. Fill the bottom half of the cream puffs and proceed as directed above.

Easy Vanilla Buttercream Frosting

prep: 10 minutes

makes enough frosting for two 9-inch layers

you’ll need…
2 sticks unsalted butter, softened (but not melted!)
1 lb. confectioners’ sugar
1 Tablespoon vanilla extract
1 Tablespoon milk
pinch of salt

let’s get to it…

Beat the butter, confectioners’ sugar, vanilla, milk and salt with a stand mixer on low speed for 1-minute. Stop the mixer and scrape the sides of the bowl.
Beat on medium-high speed for 30-seconds. Scrape the sides of the bowl. Beat another 30-seconds and scrape the sides of the bowl.
Beat another 30-seconds until fluffy and creamy. Don’t overbeat of it will be too soft! If this happens, add a little more confectioners’ sugar until fluffy and creamy.