Raspberry filling might just be the most popular cake and cupcake filling in the world, at least from what my customers ask for. Raspberry filling pairs beautifully with lemon, vanilla, chocolate, white chocolate … really almost anything! I’ve even had people that absolutely LOVE it with hazelnut cake.
Tips for Raspberry Filling
It seems like it would be a lot of work, but it really is a quick process. I like to use cook-type Clear Jel that I buy at a local Mennonite store, but you can also buy it online.
The reason to use the Clear Jel is when you get past day one. If you want to have the filling in your fridge for a few days, the Clear Jel will keep its clear color and not get cloudy. All the literature online says that it can withstand freezing and thawing, but I always make it fresh and have yet to test that out. If you make this and have occasion to freeze it, I’d love to know how it works for you!
The thickness is up to YOU! Some people like to have their raspberry filling a little runnier or thicker than other people. You can control the thickness by adding a bit more or a bit less liquid or Clear Jel. If you find that your filling isn’t thick enough when you finish, you can even modify it at that stage in the game – just mix a little more powder with a bit of water and gently whisk it into the mixture, cooking until the thickness you desire is reached.
Pick your own berries
I live in the beautiful Finger Lakes area in Central New York. We are surrounded by fantastic raspberry picking options. Every summer we pick as many raspberries (and other berries) as our freezer can handle! The recipe calls for 8-10 ounces. When I use my frozen berries, I just pull out a couple of cups of frozen berries and add them to the mixture. When I make it during the summer, I use freshly-picked berries. The beauty of this recipe is that you can add berries to fit what works best for you.
Let’s Make it Already!
Get all your ingredients ready: raspberries, cherry juice, cook-type Clear Jel or cornstarch and sugar (recipe below lists all ingredients).
Learn by Video
|Prep:||Cook:||Yield: about 1 and a half cups of filling||Total:|
This delicious blend of berries and juice is perfect as a cake filling, cheesecake topping or to accompany your morning pancakes.
- 8-10 ounces of frozen raspberries, thawed
- 1/2 cup sugar
- 8 ounces cherry or raspberry juice
- 1/4 cup juice from berries, or water
- 4 tablespoons cook type clear gel
- 1/2 teaspoon vanilla, optional
- Combine the sugar and the Clear Jel in a small bowl. Blend well.[BLEND]
- Combine the cherry juice or raspberry juice and the juice from the thawed berries in a saucepan.[BLEND]
- Gently stir in the sugar and Clear Jel mixture and combine over medium heat until thickened. This will take awhile. It will be totally liquid and then it immediately thickens![COOK]
- Add the berries and vanilla extract.[COMBINE]
- Let cool. [COOL]
Use fresh picked berries (or thawed frozen berries that you picked yourself) if you have them. Otherwise, frozen berries from the store work great, too. If you skip the thawing step for the berries (sometimes I do), just leave the juice at 1 cup. Why cherry juice? I LOVE it! I think it adds a nice depth of flavor, and the Cheribundi juices come in 8 ounce bottles so it works out perfectly.