Raspberry Cream Filling
Makes about 5 cups filling
1 package frozen raspberries (about 10.5 oz)
1 cup sugar
2 cups heavy cream
2.5 teaspoons powdered, unflavored gelatin
4 oz. water
Place frozen raspberries, sugar and water in a medium saucepan and bring to a boil. Allow the liquid to cook down and thicken up a bit.
(If you don't want raspberry pieces in your filling, you can strain it at this point).
Place 1/4 cup puree and gelatin in a heatproof measuring cup and let it sit over a pan of simmering water for 5 minutes, stirring until the gelatin is dissolved.
Remove gelatin mixture from heat and stir in with the rest of the puree. Allow the puree to come down to room temperature.
Beat the heavy cream in a mixer bowl until it forms soft peaks. Add the puree mixture and beat until soft peaks form.
You can fill your cakes at this point or chill the mixture. It will chill up pretty firm, like a mousse.
This recipe is really good with chocolate cake.
1 package frozen raspberries (about 10.5 oz)
1 cup sugar
2 cups heavy cream
2.5 teaspoons powdered, unflavored gelatin
4 oz. water
Place frozen raspberries, sugar and water in a medium saucepan and bring to a boil. Allow the liquid to cook down and thicken up a bit.
(If you don't want raspberry pieces in your filling, you can strain it at this point).
Place 1/4 cup puree and gelatin in a heatproof measuring cup and let it sit over a pan of simmering water for 5 minutes, stirring until the gelatin is dissolved.
Remove gelatin mixture from heat and stir in with the rest of the puree. Allow the puree to come down to room temperature.
Beat the heavy cream in a mixer bowl until it forms soft peaks. Add the puree mixture and beat until soft peaks form.
You can fill your cakes at this point or chill the mixture. It will chill up pretty firm, like a mousse.
This recipe is really good with chocolate cake.
Replies to This Discussion
-
Permalink Reply by nanci harper on
-
Can strawberries be substituted for the raspberries in this filling recipe? Thank you!
-
Permalink Reply by Theresa Happe on
-
Definitely!
-
Permalink Reply by Penny Glover on
-
Can I make this raspberry filling and be able to spread it on the cake a day later/do I have to do it the same day/
-
-
It tends to stiffen up to mousse consistency from the gelatin, so it's a little harder to spread if you let it completely set up, but not impossible.
Penny Glover said:Can I make this raspberry filling and be able to spread it on the cake a day later/do I have to do it the same day/
-
Permalink Reply by Jeanne on
-
Yes... this is very much a perishable recipe.
=]
jenine mccarty bishop said:Does this filling once on the cake have to stay in the frig?
-
Permalink Reply by Matthew Rawlings on
-
Theresa.... very nice recipe, Thanks
-
Permalink Reply by shay smith on
-
Thanks I have to try this out because raspberry is my favorite...
-
Permalink Reply by Patty Munro on
-
I have my first request for raspberry filling; it will be on a 3-tier grooms cake, they are picking it up on a Thursday and eating it on a Friday - so they would have to keep this in a refridgerator? Looking for a raspberry filling where they dont have to do this - not many people have room for a 3-tier cake in their fridge. :)
-
Permalink Reply by Eileen S on
-
Patty - I would say you'd need to keep it refrigerated with this filling because it is heavy cream-based.
Patty Munro said:I have my first request for raspberry filling; it will be on a 3-tier grooms cake, they are picking it up on a Thursday and eating it on a Friday - so they would have to keep this in a refridgerator? Looking for a raspberry filling where they dont have to do this - not many people have room for a 3-tier cake in their fridge. :)
-
Permalink Reply by Patricia Sweetland on
-
Theresa can you leave the cake out once you use this raspberry filling in cake.. and frost it.. ??
-
-
Theresa I just read the post from Eileen...
I need a filling for a chocolate wedding cake.. something that I do not have to keep refridge..!!
-
-
What size cake does this fill?
I am making a two tier cake. 10" round and 6" round. The 10" will only have two layers and the 6" will have three. How many times the recipe do you suggest? thanks a bunch =)
Popular Cake Searches
© 2024 Created by Theresa Happe.
Powered by
