Melysa, where can I purchase chambord? Is this similar to the fruit fillings you can purchase at cake decorating stores? Thanks.
Chambord is a liquor that you would buy at the package store.
I love this recipe. We have a raspberry bush so when I have an abundance of fresh raspberries, I make a big batch and freeze it in smaller portions. I mix it with buttercream for a delicious raspberry "mousse" filling. Thanks for a great recipe!
does anyone know how much filling this recipe yields? I am making a stacked lemon cake and need to fill one (1) 4-layer 6" square and one (1) 4-layer 9" square.
Do you have to use the chamboed as it is quite expensive?
Very good filling. I used it with white cake, and it was delicious. It was the perfect consistency for spreading on layers, and it was such a nice, tart compliment to the sweetness of the cake. Thanks for the great recipe.
I would love to try this. Can anyone recommend an alternative to the Chamord or can I just omit it? I will be making a cake for a ladies church luncheon and would like to avoid the alcohol issue :-) Thanks!
I have made this recipe and it was enough to fill a 6 inch cake. I have used amaretto with it also. This is a great recipe!
I doubled the sugar to make it just a bit sweeter and love it. It's still tart enough to offset the sweetness of the cake. It's nice and thick. I left out the chambord simply because I didn't have any and it's fine without. Be careful not to overcook, it can become too thick and a bit lumpy (it was still good though). It's definately one I come back to.
It was a little more sour for me, so next time I will defenately add more sugar next time.
This is my go to fruit filling recipe. I love it. Sometimes depending on who he cake is for I leave out the Chambord and substitute about 1 tsp of raspberry extract but I have done this with out the Chambord and extract and it taste just fine.
I need to make a wedding cake but would love to do this recipee along with a layer of vanilla butter cream on top of the rasberry would this stay all day
Just tried it today, it has not even cooled yet but I want to eat the whole bowl -- simple - delicious!
I made this today for the first time.... Very easy and fantastic... I left out the Chambord and increased my sugar to 1/3c.... Perfect!
Just made this for a cake, and it was amazing! I increased the sugar like other people suggested (to 1/3 c) and I'm glad I did. It was sweet, but not too sweet, and just the right amount of raspberry tartness. I did not use Chambord, but it turned out just fine.
Thanks! This one is definitely for keeps!
This is a wonderful filling. Thank you! I do have one question, however. I left out the Chambord, and I was wondering if this would affect the length of time this filling could remain unrefrigerated.
Love this filling! I've been getting rave reviews! Thanks for sharing :)
My go to recipe! Sugar changed to 1/3 to make sweeter. I've used the same idea with strawberries as well with much success! I'm so glad I stumbled across this one. I've used as well as omitted the chambord - no major difference so don't worry. Yum!
So here I am 5 years after the last post, but this filling is just as good if not better than described. I increased the sugar to 1/2 cup and it was tart but a good tart, to me at least. My "tasters" all commented that the tartness was a perfect offset to a sweet cake and icing, so I'll stick with 1/2 cup next time too. Or maybe 1/3 cup. I like to live on the edge like that. My best description is that this is the consistency of cranberry sauce. It's just about perfect as a filling. Highly recommended.
I really liked this filling the charbord really rounded the flavor off good. Chambord comes in very small bottles as well as the larger ones.
I don't bake very often anymore but I'd guess that this makes 1 & 1/4-1/2 cups of filling, and if I recall correctly, this is enough to fill a couple dozen cupcakes, or a torted 6" or 8" cake. Depending on how thick or thin you like your filling, this could vary.
IMPORTANT: the reason for using the raspberry chambord (alcohol) is not only to enhance the flavor, but to preserve the fruit enough to withstand room temperature for a day or two. You can omit it from the recipe and it will still be delicious, but I would be wary of leaving it out at room temperature for more than a few hours, particularly in summer heat.
@jordosara I doubled the recipe. I had a 8 inch and double barrel 6" and still had enough to make some cupcakes for home.
@melysa I thought I read that the chambord was for preserving, but I I also liked the flavor it added. It's good you did a response because people might not notice that in the recipe. It was very delicious