Description
A vibrant raspberry filling perfect for cakes, cupcakes, and breakfast spreads that balances tartness with sweetness.
Ingredients
Scale
- 1 cup fresh or frozen raspberries (about 123 g)
- 1/2 cup granulated sugar (about 100 g)
- 2 tablespoons cornstarch (about 16 g)
- 1 cup water (240 ml)
- 1 tablespoon lemon juice (about 15 ml)
- 1 teaspoon vanilla extract (about 5 ml)
Instructions
- In a medium saucepan, combine raspberries, sugar, and water over medium heat.
- Cook until the raspberries break down and the mixture begins to simmer (about 4–6 minutes), stirring occasionally.
- In a small bowl, mix cornstarch with a few tablespoons of cold water to create a smooth slurry.
- Stir the slurry into the raspberry mixture and bring to a gentle boil, stirring continuously until thickened (about 1–2 minutes).
- Remove from heat and stir in lemon juice and vanilla extract.
- Let it cool before using in cakes or cupcakes.
Notes
For a seedless finish, strain the mixture through a fine-mesh sieve to remove seeds. This filling can be stored in the refrigerator for up to 7 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 66
- Sugar: 13.2g
- Sodium: <5mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16.5g
- Fiber: 1.0g
- Protein: 0.2g
- Cholesterol: 0mg