I am trying to find a creamy raspberry flavored filling that can be used in a wedding cake. I usually deliver my wedding cakes 1-2 hours before the ceremony as I need to be in and out before guests start arriving. I am concerned about the unrefrigeration of the cake for that period of time. I know most wedding cakes sit there for some time at the reception. I've seen and eaten many cakes filled with a cream of some sort and am wondering if it is mousse or is it a swiss meringue or something entirely different? I think it would need to be stiff enough to with stand the weight of the layers and not soak into the cake. Need some help from experienced wedding cake bakers!!

Don't know if this is what you are looking for, But... have you considered Sam's Bettercreme. It is a whipped topping and can be flavored with LorAnn Raspberry Oils. The creme is shelf stable and will not sour.

If you want to intensify the Raspberry flavor, brush your cakes with Raspberry (seedless) Jam or make a simple syrup with the Jam or there is a cream cheese raspberry "buttercream" that you can make.

You could whip some seedless rasberry jam in some of your butter cream and fill with that.

This probably isn't what you're looking for, but we recently made a lemon layer cake with raspberry filling. It was a four-tier 9" round cake, and we just used 1/4 cup of seedless raspberry jam in between two layers and swiss meringue buttercream in the center layer. It was wonderful and held together just fine.

Actually I am looking for a raspberry filling for a lemon cake. I am looking for something different. With the lemon flavor of the cake I was hoping to get a lighter raspberry filling. I have a mousse recipe that is wonderful but it has to be refrigerated and I just am not sure how it would hold up to a long day of sitting and with the weight of the cake. I make my own fruit fillings and they are great but I was wanting to try something new. I have used the bettercreme before but not as a filling. Does it hold it texture?

When you combine the jam with your buttercream, it will make it a lighter, smooth texture - really creamy. It's not like a mouse type texture, but it's creamier/softer than your buttercream. As long as you put a good buttercream dam around the edge before you fill, it should hold up just as well as your buttercream does without refrigeration.

I use Bettercreme all the time when I want a mousse like filling that doesn't have to be refrigerated.

2 cups bettercreme
1 small package instant pudding (vanilla or white chocolate would be great)
1/2 cup sugar free raspberry flavored coffee syrup

Whip in mixer until stiff consistency

Where do you buy the Bettercreme? Sam's?

I buy bettercreme at a food service store (GFS). I have used it many times in place of whipping cream as there is suger in it and it makes things sweeter. Moranda: thanks for posting this recipe. Will have to give it a try!

I buy my Bettercreme at Cahs and Carry which is a restaurant supply store.