Raspberry Filling For Cake
This vibrant raspberry filling features fresh or frozen raspberries, sweetened and thickened with a touch of cornstarch and sugar. It's a luscious blend of tart and sweet, perfect for adding a burst of fruity flavor to cakes and pastries.
Equipment
- Whisk
- Spatula
- Small saucepan
- Heatproof container
Ingredients
- 2 tbsp water
- 1 tbsp lemon juice optional, but recommended for best flavor
- ⅓ cup granulated sugar
- 2 cups fresh or frozen raspberries
- 2 tbsp cornstarch
Instructions
- In a small saucepan, whisk together the granulated sugar and cornstarch until well blended.
- Add raspberries, water, and lemon juice, stirring to combine all ingredients.
- Set the heat to medium, being careful not to raise it higher, as slow heating ensures the sugar dissolves properly and the mixture thickens evenly.
- Stir frequently as the raspberries release their juices and the mixture starts to bubble, which usually takes around 7 minutes.
- Continue cooking for another 2 minutes, stirring constantly, until the sauce thickens.
- Keep in mind, that it will further thicken as it cools, so avoid overcooking to prevent it from becoming too stiff.
- Once done, transfer the mixture to a heat-safe container and let it cool to room temperature before using.
- If not used immediately, refrigerate in an airtight container for up to a week.
- To loosen after refrigeration, microwave for a few seconds until spreadable.
Notes
- Adjust the sweetness by adding more or less sugar depending on your taste preference.
- Use fresh raspberries for a brighter flavor, but frozen raspberries work well too.