The Raspberry Filling is an easy recipe to elevate your dessert. Natural bright color, sweet and tangy, this recipe is perfect for filling your cakes, cupcakes, or donuts…
This raspberry filling takes a few ingredients and comes together quickly: just 15-20 minutes to make, and then let it cool down. If you are wondering how to get the perfect texture for your raspberry cake filling, thick enough to be spreadable and not too runny to avoid your filling slipping, let’s jump into the details.
First, you may wonder, how do you get the seeds out of raspberry filling? A seedless raspberry filling takes an extra step, but it’s totally worth it. In my recipe, you strain the mixture before it gets thick, so it doesn’t require too much effort. It’s a game-changer for the final texture.
Why you’ll love this raspberry filling
- Few ingredients
- Quick and easy
- Perfect consistency
- Natural bright color
- It can be used in various recipes: fill a cake, cupcakes, donuts, and spread on crepes or scones.
Ingredients for the Raspberry Filling
- Raspberries: fresh or frozen
- Sugar: caster or granulated. You can adjust to your taste.
- Cornstarch: it gives a perfect consistency and avoids a runny filling.
- Lemon juice: enhance the flavor, and it’s used to mix with the cornstarch. Fresh if you can.
How to make the Raspberry Filling
Add the raspberries with sugar into a saucepan. Heat over medium heat, frequently stirring, until the raspberries boil and begin to break down.
With a hand blender, blend the berries until they completely break down and the mixture is smooth.
At this stage, pour the raspberry puree through a sieve suspended over a medium-sized bowl. With a rubber spatula, push the mixture to get it through the sieve and remove the seeds. You should have a raspberry sauce, which is quite runny.
Return the raspberry sauce to the saucepan. (Before, clean the saucepan if needed to avoid any seeds which may remain). On medium heat, heat the sauce.
In a small bowl, combine the lemon juice and the cornstarch until fully dissolved.
Pour the cornstarch-lemon juice into your hot berry mixture and turn your heat to medium-low. Stir constantly with a spatula or a whisk for a few additional minutes or until everything thickens, and the cornstarch turns clear. Note: the raspberry filling will thicken as it cools.
Pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap, touching the surface to prevent a skin, and place in the fridge for at least 1 hour or overnight.
When ready to use, stir with a spoon to smooth a little bit.
How to store the Raspberry Filling?
Store in an airtight container in the refrigerator for up to a week
Can I freeze it ?
It can be stored in the freezer for up to a month in an airtight container. When thawed, I find, the raspberry filling loses a little bit of the smooth texture, but the taste is still great. Just give the filling a good stir with a spatula.
How to use it?
It’s enough to fill a 2-layer 8″ (20cm) round cake like this Vanilla Raspberry Cake.
It’s also a great raspberry filling for cupcakes: fill 10-15 cupcakes (depending on the size of the hole).
- Cook on medium heat. Don’t try to speed up the process with high heat. Too high, the berries will burn. Plus, your raspberry filling won’t have the proper consistency.
- Don’t add the cornstarch straight into the bubbling berries to prevent any lumps. Ensure the cornstarch is fully dissolved with the lemon juice before adding it. Add it to the raspberry sauce only when the sauce is hot. If it’s not hot enough, you may have lumps.
- When ready to use, give a stir with a spoon/spatula to smooth a little bit. After a couple of days in the fridge, it may look like jello; that’s normal. Just stir, and the texture will back.
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If you tried this Raspberry Filling or any recipe on the blog, let me know how you liked it by leaving a comment below.