Raspberry Cake Filling
This raspberry cake filling is refreshing and mouthwateringly delicious! It is the perfect consistency to fill a cake or cupcakes!
Ingredients
- 3 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 Tbsp corn syrup
- 1 tsp lemon juice
- ½ cup water, divided
- 2 Tbsp corn starch
- ⅛ tsp salt
Instructions
- Wash and drain fresh raspberries (not necessary if they are frozen).
- Place raspberries, sugar, lemon juice, syrup, half of the water and salt in a saucepan and bring to a boil over medium heat.
- Reduce heat to medium-low and let the filling simmer for about 5 minutes.
- Turn off heat and remove the pot from the stove. Pour the filling in a ninja or immersion blender and break the berries up completely.
- Use a mesh sieve over a clean pot to strain out all of the raspberry seeds. Use the back of a large spoon to press all of the juice and pulp out of the seeds. Return to the sauce pan and bring back to a simmer.
- In a separate bowl make a slurry of the corn starch and the remaining water. Stir until the cornstarch is fully dissolved into the water.
- Mix the slurry into the berries and continue to simmer for another minute while constantly stirring.
- When the mixture starts to boil remove from heat and pour into a heat resistant container and cover with plastic wrap.
- Let it cool to room temperature. Then store in refrigerator for up to a week.