Recipe of Lemon Cake Raspberry Filling Buttercream Frosting

Raspberry Filling

In a small saucepan, combine the raspberries, sugar, lemon juice, and 1 tablespoon of water.

Recipe Summary Raspberry Filling

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 | Lemon Cake Raspberry Filling Buttercream Frosting

4 cups raspberries

¾ cup white sugar

1 cup water, divided

1 ½ teaspoons lemon juice

2 tablespoons cornstarch

Directions

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.

Info | Lemon Cake Raspberry Filling Buttercream Frosting

prep: 10 mins cook: 20 mins additional: 30 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Raspberry Filling

Desserts, Fillings, Fruit Fillings,

Images of Lemon Cake Raspberry Filling Buttercream Frosting

Lemon Cake Raspberry Filling Buttercream Frosting : Creamy white cake layers are filled with raspberry buttercream and fresh raspberries, and paired with a tangy yet sweet lemon curd.