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!!
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.
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.
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.
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.
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".
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?