Raspberry Cake Filling
This delightful raspberry cake filling adds a sweet and tangy flavor, perfect for cakes and cupcakes.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh raspberries
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
- 1 teaspoon vanilla extract
Instructions
- Combine raspberries, sugar, cornstarch, lemon juice, and water in a medium saucepan.
- Cook over medium heat, stirring gently until the mixture comes to a boil and thickens, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract.
- Allow the filling to cool before using it in your cakes or cupcakes.
Notes
For a smoother filling, blend the mixture before cooling it. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 20g
- Sodium: 2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/raspberry-cake-filling-recipe/