Homemade Raspberry Filling Recipe

Homemade Raspberry Filling

From arpam 16 years ago

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25 minutes to make
Serves 3

This filling is wonderful and will not soak through your cake. No need for a thin coat of buttercream under this one! This tastes very fresh and may seem very strong. But when put between layers of cake (especially white almond sour cream cake) and paired with buttercream, it's heavenly!

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- 2 12 ounce packages of frozen raspberries (not packed in syrup)
- 1 1/3 cups water
- 1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
- 2 T of lemon juice (optional)
- 5-6 T of cornstarch dissolved in 1/2 cup of water
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Ingredients

2 12 ounce packages of frozen raspberries (not packed in syrup) shopping list
1 1/3 cups water shopping list
1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet) shopping list
2 T of lemon juice (optional) shopping list
5-6 T of cornstarch dissolved in 1/2 cup of water shopping list

How to make it

In a saucepan combine the raspberries, water, sugar, and lemon juice.
Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.
Dissolve the cornstarch in 1/2 cup of water.
Whisk the slurry into the raspberry mixture.
Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
Remove from heat and cool completely, stirring every once in a while.
It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.
Yields: 3 1/2 cups

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Reviews & Comments 12

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" It was excellent "
vkel ate it and said...
Love this! Have used it in Lemon, Chocolate and Vanilla cake. Today we are trying it in Coconut cake. I'm sure it will be great as usual!
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tamarawatanabe 13 years ago
Does anyone know how long this will keep in the fridge?
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MsTigrLadi 13 years ago
Made this filling for a 75th birthday cake. Easy to make, very tasty! Thank you for sharing!
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" It was excellent "
zzzcraftcrazy ate it and said...
I have used this recipe many times and it's great. To taste it by itself, it is a bit dull, BUT when you pair it with buttercream on a great cake, OMG! I stated using frozen berries and quickly went to fresh. I have also found that this freezes very well. For a change this recipe works with strawberries and blueberries too. I've used a layer of strawberry filling and a layer of blueberry filling with white cake to make a striped 4th of July cake. Wow!
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" It was excellent "
joshandmelissa ate it and said...
I have made this filling SO many times and I absolutely LOVE it!! Thank you!
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" It was not good "
deadwarhol ate it and said...
tasted exactly like grocery store filling. Not yum so much. Gave me sad face as my WASC was already an epic fail. Flavor and viscosity was plasticky.
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" It was excellent "
tlalonde ate it and said...
I just made this for filling between two chocolate cakes and it tasted and worked out great, will make again
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ab112193 14 years ago
I made this today with the White Chocolate Raspberry Cake, and it was wonderful. I mixed a couple tablespoons in with about a cup of the batter and swirled it into the cake. I'm sure the cake would have been delicious without it, but it added a nice mable effect. I will be using this as the filling along with buttercream icing. We even have some left for pancakes in the morning. Thanks!
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blackbackpackpants 14 years ago
I made this yesterday and used it with a Dark Chocolate cake and frosting. Turned out wonderful. Very tasty! Thanks for the recipe!
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danielle7541 15 years ago
I made this today for a cake order and it is DIVINE. It didn't quite make as much as it said for me, but I still had plenty left over for another dish...I was afraid it would be more like a jelly, but it was a glaze, which was what I needed. Awesome recipe, thanks!
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" It was excellent "
beldujour ate it and said...
Bookmarked for next summer, when fresh raspberries will be abundant -- thanks for sharing!
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" It was excellent "
peetabear ate it and said...
this sounds absolutely wonderful...it rates a five thank you for sharing
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3boysmama 16 years ago
Saving this for a raspberry stuffed french toast recipe I've been wanting to try! Sounds great!
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snomama 16 years ago
This would be so good with those tunnel cakes oh this is a keeper. FIVE FORKS
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gapeach55 16 years ago
This will be yummy over a chocolate fudge cake too. Thanks.
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" It was excellent "
henrie ate it and said...
YUM, I will love this one. Raspberries are so good. Thank you so very much for sharing this one. You have my 5, wish I could give you more then that. God Bless
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pleasantvalleycabins 16 years ago
Sounds so good.....I'm thinking drizzled over a lemon pound cake!! Yummy! Thanks so much for sharing. Peg
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The Cook

arpam Thompson, CT

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The Rating

Reviewed by 10 people

I have used this recipe many times and it's great. To taste it by itself, it is a bit dull, BUT when you pair it with buttercream on a great cake, OMG! I stated using frozen berries and quickly went to fresh. I have also found that this freezes very ...more

zzzcraftcrazy in loved it
I have made this filling SO many times and I absolutely LOVE it!! Thank you!

joshandmelissa in Milton loved it
this sounds absolutely wonderful...it rates a five thank you for sharing

peetabear in mid-hudson valley loved it

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