During our holiday baking, one thing I have found that can really make a dessert special is when you throw in a delicious raspberry filling. From the sweet layer between cake layers, filling in a cupcake, filling in a cheesecake chocolate bars or even in sugar cookie cups! Throwing in a delicious raspberry filling takes your delicious desserts and makes them extraordinary!
So I figured it was high time I shared my very popular Raspberry filling recipe! This is the same raspberry filling recipe I used when I made the son’s Doctor Who cake. And it was a hit! It also makes a delicious topping for ice cream!
Simple Raspberry Filling
And you won’t believe just how simple it is! And very quick to mix up!
- 1 bag frozen raspberries
- 1 - 1.5 cup powdered sugar
- 2 Tablespoons cornstarch
- 1/2 cup cold water
- Thaw raspberries and drain.
- Add raspberries and powdered sugar into a sauce pan
- Heat on medium heat
- Combine cornstarch and cold water in a bowl and mix
- When raspberries are a creamy texture add the cornstarch mixture stirring constantly
- Raise temperature to medium high.
- Stir constantly while raspberry filling thickens
- When thick remove from heat
What I love is how this recipe is so simple and quick. It usually only takes a few minutes to mix up. And yet it makes a big difference in our desserts.
You can use fresh raspberries too if you happen to have them on hand. And the trick with the powdered sugar is to begin with 1 cup. But then taste. If the raspberries happen to be a little more tart, then you add more powdered sugar until you get the sweetness just right. And then you add in the thickener.
Once it is thick, you can fill your baked goods right then, or you can cool it off if the baked good has any chocolate in it. You don’t want to melt the chocolate.
Then you can spoon your raspberry filling into the filling of your baked treats, or you can put them into a frosting bag and pump out to make it look pretty.
You can even change out the fruit in this recipe! If you happen to like blueberries better, you can use them instead of raspberries. I have also made this with Strawberries. You will just need to mash up the strawberries to get a smooth texture.
Then fill in your cupcakes, or your sugar cookie cups, or use as a treat in layers between cakes. Or even as an ice cream topping! The ideas are endless!
You can also put into an air tight container and store in the fridge. It usually lasts about a week in the fridge.