Raspberry Filling Recipes

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RASPBERRY FILLING



Raspberry Filling image

Spread this pretty pink filling on chocolate cake layers, and you're guaranteed to hear raves. Preserves and liqueur give it raspberry flair. -Laura McDowell, Lake Villa, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 cups.

Number Of Ingredients 4

3/4 cup heavy whipping cream
1/3 cup seedless raspberry preserves
2-1/4 teaspoons sugar
1-1/2 teaspoons raspberry liqueur

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form. Spread between cake layers.

Nutrition Facts : Calories 59 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 4mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.

RASPBERRY CAKE FILLING



Raspberry Cake Filling image

Yummy and easy. Use in the center of cakes, jelly rolls or other desserts. It is deliberately on the runny side as I like my fillings to soak into the cake to add extra moisture. To make a filling that is thicker, increase the cornstarch by a teaspoon at a time until it is as thick as you are used to!

Provided by That Napa Chicken R

Categories     Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 4

1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice (fresh is best, but...)
1/4 cup sugar

Steps:

  • In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
  • Let cool completely before spreading onto cake.

RASPBERRY FILLING



Raspberry Filling image

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

4 cups raspberries
¾ cup white sugar
1 cup water, divided
1 ½ teaspoons lemon juice
2 tablespoons cornstarch

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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