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Raspberry Cake Filling


Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 cups
This Easy Raspberry Filling recipe takes just four ingredients and 20 minutes to make! It's the perfect addition to cakes and pastries!

An easy raspberry filling for cupcakes, doughnuts, cakes, and pastries!

Ingredients  


Instructions

  • Add frozen raspberries to a medium saucepan and heat over medium-high until berries break down, about 10 minutes.
  • Bring raspberries to a light boil, stir in sugar, and return to a boil.
  • In a separate small bowl, whisk together corn starch and water and pour into the raspberries.
  • Stir the mixture vigorously for 1 minute and then remove from heat and let cool and thicken, stirring occasionally.
  • Bottle up and store in the fridge or freezer, or use right away.

Notes

  • To Freeze: let it cool completely, then transfer it to a freezer-safe container and fill it 3/4 of the way full. The best way I have found is to lay freezer bags flat in the freezer, so they're nice even packs.
  • The filling should keep in the freezer for 3 months or in the fridge for about 1 week.
  • If using fresh raspberries, you may need to add an additional tablespoon of cornstarch to thicken it.

Nutrition

Calories: 572kcal | Carbohydrates: 143g | Protein: 2g | Fat: 1g | Sodium: 5mg | Potassium: 362mg | Fiber: 15g | Sugar: 110g | Vitamin A: 80IU | Vitamin C: 62.9mg | Calcium: 60mg | Iron: 1.7mg

Find it online: www.sugarandsoul.co/easy-raspberry-filling/