Has anyone had success freezing a simple fruit filling (made with sugar and cornstarch). I have some left over and don't want to waste it.
Give it a try, you have nothing to lose and then will know for next time.
ADid you have any luck? I was about to post the same thing.
It won't work. I prefer to make a fruit mousse with fruit pieces in it, using gelatin to set. That holds up perfectly to freezing and thawing.
I have frozen raspberry filling and it freezes very nicely. I made a huge amount for a big cake with additional kitchen cakes. Since it has to strain for hours, I didn't want any last minute shortages, and I had almost 2 quarts left over. Hated to throw that much away, and had nothing to lose, so I froze it. The recipe I use is the cake boss recipe which is frozen raspberries, sugar, lemon juice and cornstarch and liqueur. I froze it in containers with snap on lids (like those used at the deli for salads). I used it all up within 3 months, and when defrosted, it was perfect. I haven't tried it with other fruit fillings, but It seems like it should work if it is the same cornstarch/sugar base. My lemon curd recipe says specifically not to freeze, so I haven't tried that either. Let us know what you find out!