Description
A filling that can be used for cakes. You can substitute any berry you like: blueberry, strawberry, pear, or blackberry. A filling with endless possibilities! I use this in a variety of cakes and its always a hit! It will be enough for 1 cake or 12 cupcakes.
Ingredients
- 4 cups raspberries
- ¾ cup white sugar
- 1 cup water, divided
- 1 ½ teaspoons lemon juice
- 2 tablespoons cornstarch
Instructions
- Combine raspberries
- sugar
- 3/4 cup water
- and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced
- 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
- Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook
- stirring occasionally
- until thickened
- about 5 minutes. Cool filling in refrigerator
- at least 30 minutes.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 1 hr
Servings: 12