I made the strawberry cake filling from recipe here (just strawberries, granulated sugar, cornstarch and water) and cooked as directed, but it is still too liquidy! What can I do? I am using it between layers. Can I add powdered sugar or maybe strain some of it and add to buttercream? Any suggestions! I don't have any more strawberries to try a different recipe and I am running out of time! All suggestions are MUCH appreciated!
Make a slurry of c starch, and water then add, and re cook.
Have you given it enough time to thicken? I make a raspberry filling with the same ingredients and it takes hours for it to completely set up. You can speed it up by putting it in the fridge. Otherwise, I agree with mike. But dont add a ton of cornstarch or you will end up with goo.
Personally I'd flavor up some buttercream with it. It'll be much better that way since it's so liquidy right now!
my favorite strawberry buttercream is to puree strawberry preserves and mix into my normal buttercream. It's fabulous!!!!!
I would try mixing it with buttercream, but I would guess it depends on what your client asked for (if this is for a client).
Thanks for the tips. After letting it sit for a long time, it thickened up nicely. I also put a little in the buttercream and really liked it that way. Thanks again for the replies!