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Raspberry Filling for Cake Recipe

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Vivid and fruity, this raspberry filling for cake will give your baked items the very best taste. Made with solely 5 components, it’s excellent to maintain within the fridge for last-minute baking tasks.

Raspberry filling for cake in a glass jar.

Straightforward Raspberry Cake Filling Raspberry

Prepared in simply 20 minutes, this raspberry filling for cake is the right option to take your baked items to the following degree. Made prematurely and refrigerated, it’s nice for including last-minute bursts of taste to your muffins and cupcakes.

All it’s a must to do is mix the raspberries and simmer them in a pot with sugar, a cornstarch slurry, and lemon juice. Straightforward, proper? The toughest half is having to pressure out the seeds, however I do love the graceful seedless texture.

This filling is fairly easy to make and completely well worth the effort. Whether or not you pair it with vanilla or chocolate muffins, this raspberry filling would be the star of something you add it to— even ice cream!

Ingredients for raspberry filling for cake.

What You’ll Want

With 5 components, can you actually complain about making this straightforward raspberry filling for cake? Verify the recipe card on the backside of the put up for precise ingredient quantities.

  • Raspberries – Contemporary or frozen raspberries would work. In case you’re utilizing frozen raspberries, thaw them first and pressure the surplus water.
  • Cornstarch – For thickening.
  • Water – To dissolve the cornstarch.
  • Sugar – Common granulated sugar.
  • Contemporary lemon juice – Contemporary is unquestionably finest. Avoid bottled lemon juice.

Can I Use Frozen Raspberries?

Sure, however be certain to thaw them and take away any extra liquid. In case you add them straight to the filling, they’ll skinny down the flavour an excessive amount of due to their water content material.

Can I Make This Cake Filling with Different Fruits?

Positive! Attempt it with strawberries, blackberries, blueberries, peaches, and even mango. Most tropical fruits and berries ought to work nice for this recipe.

Find out how to Make Raspberry Cake Filling

Making this raspberry filling for cake is simpler than it appears.

  • Mix the raspberries. Place the raspberries within the blender and course of them till easy.
Adding the raspberries to the food processor.
Blended raspberry puree.
  • Pressure the puree. Pressure the blended raspberries and discard the seeds. In case you don’t thoughts them, you can even skip the straining and depart the seeds within the filling. You must have about 1 3/4 cups of puree.
  • Make the slurry. Whisk the cornstarch and water in a small bowl till you get a easy cornstarch slurry.
Straining the raspberry puree into a bowl.
Making the cornstarch slurry.
  • Mix the components. Add the raspberry puree, cornstarch slurry, sugar, and lemon juice to a medium-sized pot.
  • Prepare dinner it. Place the combination over medium warmth and stir continually for 8-10 minutes or till it thickens and involves a boil. Let it cook dinner for one more minute after which take away it from the warmth. Pour right into a bowl or jar and refrigerate it till fully cooled.
Adding the puree, lemon juice, and sugar to the pot.
Cooked raspberry filling for cake
  • Fill your cake. Spoon a beneficiant quantity of filling in between your cake layers to fill them.

Suggestions for Success

Observe the following tips for an important raspberry filling:

  • Warmth slowly. You gained’t wish to boil the filling for too lengthy, so hold the warmth at medium to provide the filling an opportunity to slowly thicken because it heats up. Bringing it to a boil too quickly might depart you with a thinner filling.
  • Thicken it. Don’t take away the filling from the warmth earlier than it thickens like jam. Liquidy fillings will ooze out.
  • Don’t overcook. Cornstarch can start to interrupt down if it boils for for much longer than a minute, so after it boils for a minute, take away it from the warmth.
Raspberry filling for cake in a glass jar.

Methods to Use This Raspberry Filling for Cake

Listed here are some yummy and artistic methods to make use of up each final little bit of raspberry filling:

  • Use it as a filling. Ensure your buttercream is sort of thick in any other case the filling will seep out the perimeters and create an enormous mess.
  • Use it as a drizzle. As soon as your cake is prepared, use the filling to embellish it as a fruity drizzle.
  • Fill cupcakes. Fastidiously carve out the middle of a cupcake and fill it with the raspberry filling.
  • Make buttercream. Add 2-4 tablespoons of filling to your buttercream to provide it a stunning pink tint and raspberry taste.
  • Add it to ice cream. Apply it to high of ice cream as an alternative of sugary syrups. It’s scrumptious!
Raspberry filling for cake in a jar with a spoon.

Can This Be Made in Advance?

Sure! So long as you refrigerate it correctly, this raspberry filling for cake will be made as much as 1 week prematurely. It’s also possible to freeze it in a freezer-friendly bag or container for as much as a month. Thaw it within the fridge for twenty-four hours earlier than utilizing it in your muffins.

Correct Storage

Refrigerate any cooled leftovers in an hermetic container or jar for as much as per week. You don’t have to reheat it or deliver it to room temperature earlier than utilizing it to fill your muffins.

Watch Find out how to Make Raspberry Cake Filling

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Raspberry filling for cake in a glass jar.