Raspberry Cake Filling
Directions
- 1Whisk cornstarch and water until dissolved.
- 2Combine cornstarch mixture, raspberries, sugar, and lemon juice in a saucepan; stir and mash raspberries.
- 3Bring to a boil, boil for 5 minutes, stirring occasionally.
- 4Remove from heat; stir in vanilla extract.
- 5Cool for 10-15 minutes, then refrigerate for at least 4 hours.
- 6To fill cake: Spread a thin layer of frosting on cake layers, pipe a buttercream dam around the edge, and spread raspberry filling inside.
- 7To fill cupcakes: Cut a circle in cupcake, remove center, fill with raspberry filling, and replace the top
Ingredients
- 1.5 tablespoons water
- 1.5 tablespoons cornstarch
- 3 cups fresh or frozen raspberries (do not thaw)
- 0.33 cup granulated sugar
- 1 teaspoon lemon juice
- 0.5 teaspoon pure vanilla extract
Equipment
medium saucepansilicone spatulafork or whiskpiping baglarge round piping tip (such as Wilton 2A)offset spatula
Tips
- Dissolve cornstarch in water before using.
- Mash raspberries as they thaw.
- Boil for 5 minutes.
- Cool completely before using.
- Pair with frosting for stability.
- Pipe a buttercream dam to prevent oozing.
- Refrigerate for at least 4 hours
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