Anyone have something yummy but easy for this? I've done raspberry jam, but I wanted something a little more fancy!
Any ideas?
Thanks!
im not 100% sure on what you are looking for, but my local cake store caries raspberry filling in a plastic sleeve, it works great, no mess, and tastes soo good ...
raspberry in the sleeve is really good or you can try one of these recipes:
Raspberry Filling
3/4 cup sugar
2 cups raspberries (fresh or frozen)
2 Tbsp. cornstarch
Heat raspberries and sugar, crushing raspberries until sugar has completely dissolved. Remove from heat and strain twice to remove all seeds. Add back to heat and blend in cornstarch. Heat until thickened slightly. Taste test and add more sugar if necessary. Refrigerate several hours or overnight.
Suggestion:
Combine that with some heavy cream whipped to stiff peaks. That's what I make and call it "raspberry cream". People love it, especially with a chocolate cake.
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Kahlua Raspberry Cream filling
I used this filling for a diabetic man who was retiring. He did not want anything sweet or chocolate. It was a hit with the crowd!
2 cups fresh or frozen, thawed raspberries
1 1/2 containers Cool Whip (18oz)
3 tbsp Kahula
Puree raspberries in blender.
In a large bowl, stir together whipped topping and Kahula until blended.
Stir raspberry puree into the topping to make "raspberry cream".
Spread in between cake layers.
Leana! Thank you so much. Can you tell me how much cake the first recipe fills? Love it!
In a pinch I use 1 cup of seedless raspberry jam with 1 cup regular buttercream icing and beat it up.
Good luck!
In a pinch I use 1 cup of seedless raspberry jam with 1 cup regular buttercream icing and beat it up.
Good luck!
In a pinch I use 1 cup of seedless raspberry jam with 1 cup regular buttercream icing and beat it.
Good luck!
I have used the Kahula one and it is soooo yummy! I got wonderful response ( I put it in a chocolate cake).
leana, does your " raspberry cream" have to be refrigerated? Do you just make it right before an event?
Leana, does your " raspberry cream" have to be refrigerated? Do you just make it right before an event?
Holy multiple posting, Batman!
Leana- I love how simple your raspberry filling is...how well does it hold up in a layer cake?
Amber
It has been awhile, I am sure it is enough for and 8" to 9" cake.
the whipping cream was suggested to me by another cake decorator and she says it will be fine at room tempature for a day. I will check with her and get back to you.
Ok, she got back to me and here is the answer for storage on the raspberry filling:
Per Carla:
Whip heavy cream to stiff peaks and fold it into the COOLED berry mixture.
B/c of the sugar content in the berry mixture, it "preserves" the cream a little. I've done them a day ahead at room temp with no problems. If you need to do it earlier though, I'd refrigerate it. Also...I always tell my customers "This filling is fine at room temp for a day (or 2, depending on when you filled it), but be sure to refrigerate any leftovers".
Thanks for the response! Sorry about the triple post. I kept getting a debugging error. i didn't know it was going through!
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&p=550590#550590
I posted my raspberry/blackberry filling here in another topic. It is super easy and oh so delicious!!!!!!!
Amy
If you do try it please tell me how you liked it! I have used fresh berries for both rasp and black...and I have used canned and both versions are delicious!!!!!! Blackberries are abundant in there prime up here in Aug/Sept so I picked about 5 pounds of blackberries and made filling and vacuum sealed it and froze it! It's so good you'll just want to eat it by the spoonfull, forget the cake!
Amy
Ok, I just saw the pic on sweetamber's post and could now really go for pumpkin pie!!!!
OK- I used heavy whipping cream, whipped with sugar to loose peaks, then added raspberry jam until I saw the color and flavor I wanted. It was easy and a hit! Thanks guys!
Cakemommy/amy- I made your filling except I used frozen strawberries and I didn't drain them.....WOW! It was fabulous! Tasted so fresh and it was by far the best strawberry cake filling I have ever had- thank you so much for the recipe!
The easiest, and best filling I have ever used is:
Maridas Mousse
Take a package of instant pudding mix (white chocolate, chocolate, pistachio, RASPBERRY,whatever) and whip it into 2 cups of whipping cream until it comes to a stiff peak. Very easy and very tasty!
http://forum.cakecentral.com/cake-decorating-ftopict-92461.html
I posted my filling on another thread yesterday.
Sweetamber~ You are so very welcome!! Isn't it a great recipe! Wait till you make it with raspberries or blackberries. OOH, I wonder about blueberries! OH YUM!!!!!! I bet that would be delish with a pound cake!
Amy
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