Prep 10 mins
Cook 0 mins
Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!
- In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
- Let cool completely before spreading onto cake.
This is one of my favorite recipes from this site. After making the raspberry a few times, I used this recipe as the basis of developing other fruit fillings for cakes. The only thing was it wasn't thick enough to use in a tiered cake. Instead of adding extra cornstarch, I added one packet of bloomed gelatin per bag of fruit used. This helped make it a little thicker than the consistency of jelly and kept it from getting cloudy from the cornstarch. In addition to the berry fillings, minus the lemon juice, this recipe also makes a really good pineapple or mango filling.
Very good recipe, just found it to be a bit thin for my preferences. Because there were so many seeds, I cooked the raspberries and lemon juice together, then put the mixture through a sieve. I then put the mixture back over the heat and added the sugar and cornstarch. This made removing the seeds a breeze and only took a minute to do!
This is a great standard filling - I use it in several of my party cakes and wedding cakes. I found it necessary to thicken it a bit more, and I use a chinois to remove the seeds. Once I converted everything to weight measurements, I started using it all the time. It would be nice to start seeing recipes/formulas posted in weight, rather than volume - or at least to have that option. I would think most bakers on here are pretty serious, and measure everything by weight for accuracy in scaling, so why not present it that way from the start?