Description
Bright pink and fruity, this raspberry filling for cake will give all your baked goods a pop of color and a burst of flavor.
Ingredients
Scale
- 3 1/2 cups(438g) raspberries
- 4 tbsp cornstarch
- 5 tbsp(75ml) water
- 1 1/3 cups(276g) sugar
- 1 tbsp fresh lemon juice
Instructions
- To make the raspberry filling, add the raspberries to a food processor and puree until smooth. Strain the puree to remove the seeds. You should have about 1 3/4 cups of puree after staining.
- Combine the cornstarch and water in a small bowl to dissolve the cornstarch.
- Combine the raspberry puree, cornstarch slurry, sugar, and lemon juice in a medium saucepan.
- Cook over medium heat (do not increase heat more than that), stirring constantly until the mixture thickens and comes to a boil, about 8-10 minutes.
- Allow to boil for 1 minute, then remove from heat. Refrigerate and allow to cool completely.
- Add filling to cakes, cupcakes, etc.
