Delicious and easy, this Raspberry Filling for Cakes is perfectly tart and candy and spreads fantastically among layers of white or chocolate cake. It also retains nicely within the frig or freezes nicely for weeks.
For ages I’ve sold pre-made fillings for my cakes. But no longer too lengthy ago I had an order the place the shopper requested for raspberry filling and I discovered I was working low. Since I stay in a actually rural facet the place I can’t purchase cake fillings, I decided to make it this time. This is my favourite recipe for Raspberry Filling for Cakes.
raspberry filling on white cake with vanilla buttercream on a white plate
This raspberry filling is actually fundamental to make. I generally double the recipe and freeze half of it. That method I don’t should make it each time I even have an order that calls for raspberry filling.
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If I’m doing an rather huge cake – similar to a marriage ceremony ceremony ceremony order – I even have even tripled the recipe. You realize – simply to be certain I even have sufficient (although I virtually all of the time have too a lot 😉 ).
white cake with raspberry filling and vanilla buttercream on a white plate
I most typically use this recipe mixed with my White Almond Sour Cream Cake (Wedding Cake), nevertheless it also is delicious with Chocolate Cake, if that’s the method you roll.
The recipe is so fundamental – merely calling for 5 meals (including water). While I most typically make it with frozen berries, you possibly can totally make it with recent berries. Just word which you simply would possibly should regulate the cornstarch and water slightly to get the proper consistency).
Again – I stay in a rural facet and working to a shop to purchase recent raspberries is generally no longer an option. But I can preserve a stash of frozen ones accessible all of the time.
white cake with vanilla buttercream and raspberry filling on a white plate with recent raspberries
RASPBERRY FILLING FOR CAKES
One final note. I virtually all of the time unfold a skinny layer of raspberry filling immediately at the cake in among the NULL laters. Then I best it off with buttercream (cream cheese buttercream or vanilla buttercream 99% of the time). But in case you don’t just like the concept of that – you possibly can totally blend this raspberry filling into the buttercream – in essence, making a raspberry buttercream 🙂
I no longer usally do that but I even have as soon as or twice and it actually works beautifully!
While I was capturing the portraits for the cake, I decided to take one image with a chunk on a fork:
bite of white cake with raspberry filling and vanilla buttercream on a fork
Then my children requested in the event that they might have some. Next factor I realize – here’s what my pretty slice of cake appeared like:
half eaten slice of white cake with raspberry filling and vanilla buttercream on a white plate
Haha… depart it to my children to spoil a work of cake in about NULL seconds flat. On the different hand, I can confidently say that even my kiddos love this Raspberry Filling!
Alrighty, here’s the printable recipe for you:
RASPBERRY FILLING FOR CAKES
Author: Rose Prep Time: 10 Cook Time: 30 Total Time: 40 minutes Yield: 2 cups 1x
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DESCRIPTION
Delicious and easy, this Raspberry Filling for Cakes is perfectly tart and candy and spreads fantastically among layers of white or chocolate cake. It also retains nicely within the frig or freezes nicely for weeks.
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INGREDIENTS
- 4 cups of frozen raspberries
- 3/4 cup white sugar
- 1/2 cup water, divided
- 2 teaspoons lemon juice
- 3 Tablespoons corn starch
INSTRUCTIONS
- In a small pot, upload the raspberries, sugar, 1/4 cup water, and lemon juice. Bring to a boil.
- Reduce warmth to medium-low and simmer till reduced, 15 to 20 minutes.
- Remove from warmth and utilizing a sieve, pressure out the seeds. I use a silicone spatula to press the combination into the sieve to squeeze out all of the juice correct into a bowl and depart the seeds.
- Pour the syrup again into the pot.
- In a separate small bowl, blend collectively the cornstarch and remaining 1/4 cup water bowl till dissolved.
- Whisk it into the raspberry mixture.
- Bring combination to a boil again, stirring constantly to stay away from sticking and scorching. Turn the warmth down and proceed cooking till thickened, about 5 minutes. If you want a thicker filling, you possibly can upload extra cornstarch/water combination a teaspoon at a time till the want thickness.
Cool within the refrigerator for no less than 30 minutes. I want overnight.
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