Came across this recipe on a website, tried it, and it works great! It’s thick even to add to whipped cream and buttercream for fillings or frostings. You could even use it as a sauce for your cake layers in addition to your filling. It’s also perfect for drizzling on ice cream.

**I altered the recipe slightly in regards to the amount of raspberries. Original recipe called for 2 pints of fresh raspberries – I used only 12 oz and kept everything else the same and came out perfect. **

Easy Raspberry Sauce for Fillings/Frostings


  • 12 oz fresh raspberries
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 Tablespoons cornstarch


    1. Make a cornstarch slurry by combine the water into the cornstarch and whisk to incorporate.

  1. 2. Next add your sugar to the slurry and stir
  2. 3. Combine fresh raspberries in pan with your slurry.
  3. 4. Mash your berries as you stir
  4. 5. Continue to stir (and mash) and let come to a full boil over medium high heat.
  5. 6. Once thick, strain using a fine mesh strainer to remove the seeds.
  6. 7. Let cool completely (refrigerate if necessary) before adding to whipped cream or buttercream


lizabu Says... 30 May 2010 , 11:54am

We make this all the time in the restaraunt I work in but we call it a coulis. I usually add a little lemon juice as it seems to boost the fruit's natural flavour. You can use and fruit such as raspberries as mentioned in the recipe or strawberries or blueberries, even cut up peaches, basically anything that will get soft. (I add a shot of brandy when I do peaches, a shot of kirsch added to cherries is dreamy etc...lots of room to play). For thinner sauces cook less, thicker sauces = cook more. It will thicken just a touch when cooled. I prefer to have it just a tad thick because it's easier to add a touch of water to thin it than to put it back on the stovetop and reduce further.

Brenda45 Says... 28 Jun 2010 , 6:00am

Hi, this sounds very delicious! Is there a reciepe for maybe a fruit filling mixed with whip cream?

BethanyBakes Says... 29 Jan 2011 , 1:03pm

This recipe is on the stove right now and the whole first floor of my house smells like raspberries! I just tested it and it tastes as great as it smells. I can't wait to see how it is mixed into vanilla buttercream for a cake filling.

Shannellr Says... 23 Feb 2011 , 2:20pm

Hi there, I'd like to try this but I won't need it for a few months for a wedding cake filler. Can I use frozen raspberries? They'll be out of season when I need them and very expensive. Thanks! Oh, and how much does it make? I'll have a 12", 10", 8", and 6". Whew!

Jessers Says... 25 Apr 2011 , 7:56pm

How thick is this? Will the cake absorb it quickly?

Sonrhiza Says... 29 Jun 2011 , 10:37am

Thanx am testing it this wknd.......... :-)

Login To Leave A Comment