I made Martha Stewart’s black cherry filling which I’m filling cupcakes with it but it doesn’t seem thick enough, the recipe was
2lbs frozen black cherries
1/2 cup sugar
3 Tbs kirsch (cherry flavored brandy)
2 Tbs cornstarch
Let the cherries thaw, drain the juice into a sauce pan, add the rest of the ingredients, whisk until combined, let cook until ingredients are thick enough to coat the back of a spoon. Add the syrup to the cherries.
I did this with six pounds of cherries and I made sure all the other measurements matched but the filling seems too thin. How can I thicken this up in order to make a good filling for cupcakes so that they don’t get super soggy? Thank you.
I would add a little more cornstarch and cook it again. Let it reduce down and it should thicken up as it cools.
you need to boil it with the cherries a bit because the cherries hold a lot of juice that hasn't been thickened with the starch -- you're adding them after it's cooked according to the directions and you're adding in a bunch of loose juice -- ha! rhymes -- but you need to firm it up -- like you already know
I agree that you need to cook the mixture down some more. If it is still not thick enough to suit you, add another tablespoon of cornstarch.
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