Community Pick
Raspberry Cake Filling
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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!
- Ready In:
- 10mins
- Yields:
- Units:
66
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ingredients
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Raspberry Filling
- 1 1⁄2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice (fresh is best, but...)
- 1⁄4 cup sugar
directions
- 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.
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RECIPE MADE WITH LOVE BY
@That Napa Chicken R
Contributor
@That Napa Chicken R
Contributor
"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!"
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I doubled the cornstarch with the frozen raspberries and it still wasn’t thick enough to hold up between the layers that were barrier frosted. Most of the filling oozed out when I went to put on the cover layer of frosting. And my cake was going to be three layers! I had to scrape off most of the filling and resort to making pink frosting. I would have been better off letting it soak into the cake.Replies 1
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