Raspberry Cake Filling

By Sally's Baking Recipes · 15 min

Ingredients

Instructions

1. Mix the cornstarch and water with a fork until the cornstarch dissolves.
2. Put the cornstarch mixture, raspberries (frozen is fine, do not thaw), sugar and lemon juice in a medium saucepan over medium heat, and stir while mashing the raspberries as they soften.
3. Bring to a boil and boil for 5 full minutes, stirring now and then. Take off the heat and stir in the vanilla.
4. Let it cool at room temperature for 10–15 minutes, then refrigerate for at least 4 hours (up to 1 week) until completely cool and thick. Cover if chilled longer than 4 hours.
5. To fill an 8- or 9-inch 3-layer cake, spread a thin buttercream base on each layer and pipe a buttercream dam, then spread about a heaping 1/2 cup of filling between layers. For a 2-layer cake, use about 3/4 cup.
6. To fill cupcakes, cut a cone-shaped center out of each cooled cupcake, spoon in 1–2 teaspoons of filling, then replace the top piece. Fill 2 dozen, or 1 dozen with leftover filling.
7. Cakes filled and frosted can sit at room temperature for 1 day; refrigerate after that.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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