First of all, THANK YOU to everyone that answer my questions in the past. All of you are great. Now, I need raseberry filling for a last minute order. Don't have time to travel the hour round time to my supply store. Does anyone have a recipe or suggests?
I sieve rasberry jam and mix it with buttercream for a rasberry filling. Use a good quality jam or preserve and just keep adding until you get the consistency and flavor you are going for.
Hi Vera,
Welcome to the Board. Yes, by all means check the recipe site here and find the fillings section. I made the raspberry mousse here and everyone loved it. You may have to thicken it a little with some meringue powder but it is yummy!
Good luck.
I have a good non-dairy filling.
1 container of fresh raspberries (or a small bag of frozen ones works too)
1 small container of Rich's non-dairy whipping cream (mine was located in the freezer section), thawed
1/2 to 1 cup of sugar (to taste)
**Place raspberries and sugar in a small saucepan on stove and bring to boil, stirring occasionall; smooshing the raspberries as you stir them. Cook 5-10 minutes, until the mixture boils down a little, thicken the mixture slightly with heaping teaspoon of cornstarch disolved in a small amount of water.
Remove from stove and allow to cool.
While the raspberry mixture is cooling, whip up your whip topping.
Place a metal bowl and your beaters in the freezer for at least 20 mintues. Pour the thawed non-dairy whipping cream into the chilled bowl, and beat on high the cream up until soft peaks form.
After the raspberry mixture has cooled, fold into the whipped topping, beat on high for a little bit more if desired.
I chose a non-dairy whipping cream so that I don't have to worry about refrigeration as much. This filling tasted really yummy with my Devilishly Good Chocolate cake iced with chocolate cream cheese icing.
My filling was a wee bit tart, but it balanced out with the rest of the sweetness when I assembled the cake. I placed a thin layer of icing on the top of the bottom layer so that the filling does not sink into the cake.
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