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.

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Permalink Reply by Theresa Happe on March 5, 2011 at 6:56pm

Maybe 1-1/2 recipes, if that. It makes a lot.

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Permalink Reply by Theresa Happe on March 5, 2011 at 6:56pm

No, refrigerate it.

Patty SweetFig said:

Theresa can you leave the cake out once you use this raspberry filling in cake.. and frost it.. ??

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Permalink Reply by Mizztry on March 23, 2011 at 11:51am

Hi there,

I am also looking for a raspberry filling for a chocolate cake, so i'm reading that once you fill the cake you have to refridgerate it? Can I do this?

1) Fill cake w/ filling

2) Refridgerate

3) Take out and cover in fondant the day after

4) Do i have to refridge again until I deliver the cake? Won't the fondant get hard then?

Also, is there something else i can use instead of the 2.5 teaspoons powdered, unflavored gelatin??

I need some heeelp!

THanks!!

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Permalink Reply by Claudia Gonzalez on June 3, 2011 at 1:59pm

when u fill a cake, how long can this filling sit out? i will be covering it in fondant and keeping it in the fridege until the party but will probablly sit out for a little while till people eat it?

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Permalink Reply by Torrey Morse on June 5, 2011 at 12:36pm

Sounds delicious. I often receive orders for Chocolate with raspberry filling. This raspberry cream will be another option to offer!

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Permalink Reply by Patricia Sweetland on June 26, 2011 at 8:30pm

I would like some help please with. whipped cream icing recipe.. anyone have any suggestions.. I was ask to make a yellow cake with half strawberries and the half peaches with a whipped cream icing I hope I can leave it out and not in the refridge..!!

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Permalink Reply by Tracy Orr on March 1, 2012 at 1:17am

Patricia, I have been searching for a raspberry filling that you can use. They sell a Raspberry cake filling at Walmart and then I read you add a raspberry instant jello to your filling and this will stabilize your filling to keep it from soaking in your cake layers. but still not sure about leaving it out of the refrigerator for a couple of days. hope this helps. Also you can mix some of the filling with your buttercream frosting to get a Raspberry cream filling. Or just make a batch of dream whip frosting in a box and add Raspberry cake filling to it, this takes out the dairy whipping cream to keep it from spoiling.