Rasberry Filling????

Decorating By AnotherCreation Updated 19 Jul 2010 , 5:49pm by indydebi

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AnotherCreation Posted 19 Jul 2010 , 4:44pm
post #1 of 7

I was wondering if anyone knew if I could make a rasberry filling that would not require refrigeration? I am doing a cake that will be outside and am worried about the filling spoiling? Thanks in advance for any help!!

6 replies
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Bskinne Posted 19 Jul 2010 , 4:48pm
post #2 of 7

I think the sugar levels keep most (dairy free) fillings from spoiling...I make strawberry filling with butter, sugar and fresh strawberry puree and have never had a problem with leaving it out.

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tesso Posted 19 Jul 2010 , 4:52pm
post #3 of 7

raspberry preserves or jam mixed with your buttercream, I would use a crisco or sweetex base icing. Due to heat in NC, i would want it to be a firm crusting icing.

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BeanCountingBaker Posted 19 Jul 2010 , 4:54pm
post #4 of 7

There's a good recipe posted by Malisa for Rasberry Puree made with fozen rasberries and cornstarch. It is excellent and keeps nicely. I skip the liquer in the recipe and it turns out great every time. It firms up and makes a sturdy and delicious cake filling.

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AnotherCreation Posted 19 Jul 2010 , 5:08pm
post #5 of 7

Thanks for the ideas. Tesso , I'm in SC so i'm sure the heat will be awful. The cake is for August 7th. If August is worse than July like it usually, is I'm sure I will have to skip the butter in the b/c.

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floral1210 Posted 19 Jul 2010 , 5:12pm
post #6 of 7

I love the Easy Raspberry filling posted on this site. Simple, fast, and always gets rave reviews. Raspberry jam and raspberry gelatin...doesn't get much easier, or less "spoilable".

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indydebi Posted 19 Jul 2010 , 5:49pm
post #7 of 7

are you totally set on making it or are you ok with using the sleeved fillings that are designed to go in cakes and require NO refrigeration?

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