RASPBERRY FILLING
A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.
Provided by Alisa Provost
Categories Desserts Fillings Fruit Fillings
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
- Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 18.5 g, Fat 0.2 g, Fiber 2.8 g, Protein 0.4 g, Sodium 0.7 mg, Sugar 14.5 g
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Iam 499
[email protected]This is the worst raspberry filling I've ever had.
Everett Anderson
[email protected]I'm not a big fan of raspberries, but I thought this filling was pretty good.
Rylee Young
[email protected]This filling is a little too sweet for my taste, but it's still good.
Malak BTS
[email protected]I love how easy this filling is to make.
Tiki Matusak
[email protected]This is the perfect filling for a raspberry pie or tart.
Stephen Reavis
[email protected]I've made this filling several times and it's always a crowd-pleaser.
Usnota Dey
[email protected]This raspberry filling is a great way to use up fresh raspberries.
Rabbi Mia
[email protected]I made this filling for a raspberry cheesecake and it was a hit. The cheesecake was creamy and delicious, and the raspberry filling added a perfect tartness.
Osaya Apinsa
[email protected]This recipe is a great starting point for a raspberry filling. I like to add a little bit of cinnamon and nutmeg to give it a warm flavor.
Md Ismahil
[email protected]I added a little bit of lemon zest to the filling and it really brightened up the flavor.
Haiderbaba Haiderali
[email protected]I used this filling in a raspberry tart and it was delicious. The filling was thick and held its shape perfectly.
Marcus Brown
[email protected]This raspberry filling is so easy to make and it tastes amazing. I'll definitely be making it again.
Lia Moorcroft
[email protected]I made this filling for a raspberry pie and it was a huge success. The pie was gone in no time!
Unitex Company
[email protected]I followed the recipe exactly and the filling turned out perfectly. It's thick and glossy, with a beautiful red color.
Jamie Cole
[email protected]This filling is a little tart for my taste, but it's still good. I think I'll add a little more sugar next time.
Patience Yakubu
[email protected]This is the best raspberry filling I've ever had. It's so flavorful and has the perfect consistency.
Rock Maina
[email protected]I've made this filling several times now and it's always a hit. My friends and family love it.
Temesgen Tadiyos
[email protected]This recipe is a keeper! The filling is delicious and versatile. I've used it in pies, tarts, and even on top of ice cream.
ALI AHDAN
[email protected]Just made this for a pie filling and it turned out great! Nice and thick, with a perfect balance of sweetness and tartness. It was also really easy to make, which is always a bonus.