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    You are in: Home / Community Forums / Recipe Requests - General / Desperately seeking recipe for rasberry cream cheese filling
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    Desperately seeking recipe for rasberry cream cheese filling

    Big Smokey
    Tue Nov 27, 2012 8:05 pm
    Newbie "Fry Cook" Poster
    I am in immediate need of a rasberry cream cheese filling for a jelly roll type cake. would like to use marscapone if possible. son needs it for culinary class tomarrow. 11/28/12.... icon_biggrin.gif PLEASE HELP icon_biggrin.gif icon_exclaim.gif
    Karyl Lee
    Tue Nov 27, 2012 10:41 pm
    Forum Host
    I don't know enough about how much filling you need, or the size of cake, but here's what I would do myself.
    Seedless raspberry jam, as thick as you can find it. Melt it in a double boiler, whip it into softened cream cheese, and thicken it if needed with sifted 10x or 30x confectioner's sugar. It will be a rosy pink.Spread while soft but tender, if it needs to be creamier and smoother, softened butter can be added, probably no more than a tablespoon to 8 oz cream cheese.
    For this suggested use, I'd say two T jam, 8 oz cc, 1/3 c sifted sugar, 1 T butter. That's where I would start, myself.
    Dee514
    Tue Nov 27, 2012 11:01 pm
    Forum Host
    This is my recipe for mascarpone/cream cheese frosting - be careful not to overbeat it, it will curdle if you do.

    For a raspberry flavor, I would use a concentrated raspberry juice (about 2 tablespoons) or puree. The second best thing would be seedless raspberry jam, gently heated so that it thins out a bit. Add the raspberry jam to the butter/cream cheese/powdered sugar mixture - make sure it is well incorporated, then proceed with the recipe (adding the mascarpone).

    Mascarpone Cream Cheese Frosting

    1 cup unsalted butter, at room temperature
    1 cup (8 ounces) full fat cream cheese, at room temperature
    2 cups powdered sugar, sifted
    1 cup (8 ounces) mascarpone cheese
    1 teaspoon vanilla extract
    pinch of kosher salt

    In the bowl of a stand mixer, use the paddle attachment, beat the butter, cream cheese, and sifted powdered sugar on medium-high speed until light and fluffy, about 3 minutes.
    Add mascarpone, vanilla and salt, beat on low speed until just combined.
    (NOTE: Frosting can curdle if overbeaten!)
    Transfer the frosting to a piping bag fitted with a decorative tip. Frost cupcakes.
    Chicagoland Chef du Jour
    Wed Nov 28, 2012 7:38 am
    Food.com Groupie
    (NOTE: Frosting can curdle if overbeaten!)


    I had no idea! Thanks for mentioning this.
    Dee514
    Wed Nov 28, 2012 3:16 pm
    Forum Host
    Chicagoland Chef du Jour wrote:
    (NOTE: Frosting can curdle if overbeaten!)
    I had no idea! Thanks for mentioning this.

    I don't know if that holds true for all mascarpone/cream cheese buttercream frostings, but I do know that its true for the recipe I posted above. icon_confused.gif
    pinky kookie
    Wed Nov 28, 2012 6:02 pm
    Food.com Groupie
    Big Smokey wrote:
    I am in immediate need of a rasberry cream cheese filling for a jelly roll type cake. would like to use marscapone if possible. son needs it for culinary class tomarrow. 11/28/12.... icon_biggrin.gif PLEASE HELP icon_biggrin.gif icon_exclaim.gif

    Maybe it is too late to post this good recipe, but here it is just in case that you still need it:

    DARK CHOCOLATE CUPCAKES WITH RASPBERRY - MASCARPONE FILLING -
    By Chef #1233351
    http://www.food.com/recipe/dark-chocolate-cupcakes-with-raspberry-filling-365362
    Chicagoland Chef du Jour
    Thu Nov 29, 2012 8:02 am
    Food.com Groupie
    Another important thing to know, all ingredients need to be at room temperature for the blending process.
    This may not fly in the school setting. The may insist everything be refrigerated until it's time to make it.
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