Raspberry Cake Filling
Elevate your cakes, cupcakes, and cookies with this luscious Raspberry Cake Filling! Packed with vibrant raspberry flavor and the perfect consistency, it's a delightful addition to any dessert.
Ingredients:
- 4 cups fresh or frozen raspberries 🫐
- 3/4 cup granulated sugar 🍬
- 1 tablespoon lemon juice 🍋
- 2 teaspoons fresh lemon zest 🍋
- 1/4 cup + 3 tablespoons water 💧
- 3 tablespoons cornstarch 🌽
Instructions:
1️⃣ In a saucepan, combine raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup water. Heat over medium-high heat, stirring until the mixture begins to boil.
2️⃣ Reduce heat to medium-low and let the mixture simmer for 10-15 minutes. Stir occasionally to prevent burning.
3️⃣ Remove from heat and strain the mixture through a metal strainer into a bowl, using a rubber spatula to press through and extract as much liquid as possible. Discard the seedy pulp.
4️⃣ In a small bowl, mix the remaining 3 tablespoons water with cornstarch to create a slurry. Stir until dissolved.
5️⃣ Add the cornstarch mixture to the strained raspberry filling and stir well.
6️⃣ Rinse out the pot and return the filling to it. Heat over medium-high heat, stirring constantly. Once it begins to boil, reduce heat to medium-low and continue to cook, stirring, for a few additional minutes until thickened.
7️⃣ Turn off heat and transfer the filling to a separate bowl. Cover with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
Tips:
Make the filling in advance for the best flavor and consistency.
This raspberry filling works wonderfully in cakes, cupcakes, and
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