What Is The Best Straw-Or-Raspberry Filling?

Baking By KayMc Updated 23 May 2010 , 12:39am by noahsmummy

KayMc Posted 22 May 2010 , 11:02pm
post #1 of 8

I've been searching the recipe archives for a strawberry or raspberry filling that doesn't require refrigeration. Any thoughts?

7 replies
Writecakes Posted 22 May 2010 , 11:20pm
post #2 of 8

I use strawberry pie filling in my cakes icon_smile.gif

cherrycakes Posted 22 May 2010 , 11:30pm
post #3 of 8

For raspberry filling I often add raspberry jam (seedless) to buttercream and then add a few drops of LorAnn raspberry extract to kick up the flavour a bit more.

luvbuttercream Posted 22 May 2010 , 11:35pm
post #4 of 8

I love this Raspberry filling I use it often!

Raspberry Filling
  2 12 ounce packages of frozen raspberries (not packed in syrup)
  1 1/3 cups water
  1 1/2-2 cups granulated sugar (or to taste. 2 cups will be pretty sweet)
  2 T of lemon juice (optional)
  5-6 T of cornstarch dissolved in 1/2 cup of water

1.  In a saucepan combine the raspberries, water, sugar, and lemon juice.
2.  Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.
3.  Remove the mixture from the heat and strain with a fine mesh sieve. Return the strained mixture to the heat.
4.  Dissolve the cornstarch in 1/2 cup of water.
5.  Whisk the slurry into the raspberry mixture.
6.  Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
7.  Remove from heat and cool completely, stirring every once in a while.
8.  It will take awhile to set up. It will thicken like a jelly. May stir it for easier spreading on cake.
9.  Yields: 3 1/2 cups

sew4children Posted 22 May 2010 , 11:49pm
post #5 of 8

I get rave reviews for this.

1 small jar raspberry or strawberry jam (I use smucker's)
1 tbsp powdered sugar
1 tbsp sweetened condensed milk

Mix together and voila, awesome filling!

Good Luck!

Jeep_girl816 Posted 23 May 2010 , 12:13am
post #6 of 8

I do the simplest thing; I use the smucker's syrup, like for pancakes, by the maple syrups, and add a good amount to my regular buttercream (which is IMBC)! I get rave reviews! I just mix in until it tastes yummy and it gives a nice light pink color. If I want it more berry colored I use a bit of Wilton's burgundy and it looks great. I don't refrigerate it. The syrup calls for refrigeration after opening but you mix it with way more butterceam than syrup so it should be stable.

The_Sugar_Fairy Posted 23 May 2010 , 12:30am
post #7 of 8

I just use buttercream and add LorAnn flavourings in Strawberry or Raspberry and it's awesome!

noahsmummy Posted 23 May 2010 , 12:39am
post #8 of 8

i add strawberry essence and ice cream topping to b/c.

but i like my mousse best.. darn it that it need refrigeration. =(

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