Raspberry Filling

Raspberry Filling

alisaprovost

"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."
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Ingredients

1 h servings 74 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

Made this for my brother's chocolate fudge birthday cake and it was a big hit! I used 2 cups fresh strawberries and 2 cups frozen raspberries... DELICIOUS!!

Most helpful critical review

I made this with hopes of using it as a cake filling. The recipe is far too runny. It is more of a thick syrup consistency. I threw it back into the pot and added a second cornstarch slurry in a...

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I made this with hopes of using it as a cake filling. The recipe is far too runny. It is more of a thick syrup consistency. I threw it back into the pot and added a second cornstarch slurry in a...

Made this for my brother's chocolate fudge birthday cake and it was a big hit! I used 2 cups fresh strawberries and 2 cups frozen raspberries... DELICIOUS!!

This filling has the perfect tartness and the bright red-pink color contrasts beautifully in white cake. I used a 12-oz package of frozen raspberries thereby halving the remaining ingredients. I...

So I used strawberries and added a very liberal amount of fresh lemon peel gratings to give the flavor a little more complexity. Flavor-wise it was 5 stars. But I made it for cake filling about ...

This was delicious! I used this filling with a chocolate cake and it was perfect! It wasn't too sweet and it thickened nicely. Everyone raved about my cake and I will definitely use this recipe ...

I followed Quiltloverly's advice and used a 12-oz. pkg. of frozen raspberries and reduced the other ingredients by 1/2. I recommend that you take your time to press the fruit through the straine...

Tangy deliciousness! Loved this on a lemon yogurt sponge cake. I was afraid it would have a cooked flavor, but it was like fresh crushed raspberries. Thank you for sharing!

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