Raspberry Cake Filling
A simple and delightful raspberry cake filling that brings a burst of summer flavors to your desserts.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh raspberries
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Combine ingredients: In a saucepan, combine the raspberries, sugar, cornstarch, and water. Gently mix until coated.
- Heat the mixture: Place the saucepan over medium heat and cook, stirring gently.
- Bring to a boil: Keep stirring constantly until it bubbles and comes to a boil.
- Thicken the filling: Reduce heat and stir for 2-3 minutes until thickened.
- Add flavor: Remove from heat and stir in lemon juice and vanilla extract.
- Cool down: Let the mixture cool before using as a cake filling.
Notes
Store leftovers in an airtight container for up to one week or freeze for up to three months.
Nutrition
- Serving Size: 0.5 cup
- Calories: 100
- Sugar: 22g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/raspberry-cake-filling-2/