Soupy Berry filling
Hey everyone...need help. I made a mixed berry filing for a cake last night, but it didn't set up, its just not thick enough for me to use. Any ideas on how to salvage it?
Thanks,
Replies to This Discussion
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Permalink Reply by Rhonda Danskin on
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2 12oz frozen mixed berries
1 cup water
1 1/2 cup sugar
5 TB cornstarch disloved in 1/2 c water
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Permalink Reply by Deah on
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I'm not sure how to thicken it now unless you reheat it and simmer it to cook it down. You could, however, add some to buttercream and use it that way. I do that all the time. It's better if you mix it up the day before and refrigerate it overnight but you can use it immediately if necessary. You'll still need to dam to keep it from sqeezing out.
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Permalink Reply by Theresa Happe on
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I'd heat it up again and then add more dissolved cornstarch to it until you get the thickness you want. (It does get thicker as it cools).
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Thanks, I wasn't sure if I could reheat it or not. I'll give it a try. I read somewhere about adding Jello to it to thicken it up, do you think that would work?
Theresa Happe said:I'd heat it up again and then add more dissolved cornstarch to it until you get the thickness you want. (It does get thicker as it cools).
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Gelatin, not jello. You would have to dissolve a teaspoon of unflavored gelatin in cold water for ten minutes. Then heat it up until it is clear. Then you could mix it into the filling.
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