This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
And it’s not just me that loves this raspberry filling! When I used to sell cakes, I often used this recipe as a filling for my chocolate and vanilla cakes. My customers absolutely LOVED IT! 🙂
How to make this raspberry filling
This raspberry filling is literally the easiest thing to make and so easy to adjust!
Start off by placing a saucepan over a low-medium heat. Add all of the ingredients (frozen raspberries, cornstarch, lemon juice and white sugar) into the saucepan and stir so that it’s mixed well.
Let the mixture slowly heat up and stir every now and then to make sure nothing is sticking to the bottom of the pan.
Once the raspberries have disintegrated and you have a liquid mixture, continue to cook for a few minutes to allow it to thicken up.
Once done, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using. The mixture will continue to thicken up as it cools, so don’t worry if it’s a little runny when you take it off the heat. If you want a very thick filling, then cook it for an additional few minutes until it’s quite thick and then take it off the heat to continue to set.
And that is literally it! You’re left with the most delicious, tart raspberry filling ready to amplify your baked goods!
This recipe is so easy to adjust. If you want it sweeter, add in more sugar. If you want it more sour, add in more lemon juice 🙂
Raspberry Filling
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
Instructions
- Place a saucepan over a low-medium heat. Add all of the ingredients into the saucepan and stir so that it's mixed well.
- Let the mixture slowly heat up and stir every now and then to make sure nothing is sticking to the bottom of the pan.
- Once the raspberries have disintegrated and you have a liquid mixture, continue to cook for a few minutes to allow it to thicken up.
- Once done, remove from the heat and place it in a heatproof bowl or container. Allow it to come to room temperature before using (see note 1).
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
28 Comments
This looks so yummy and easy!! Can I do the same recipe with cherries?
Thanks so much Theresa! 🙂
Hmm I’ve never tried with cherries myself, but I don’t see why not! If the cherries are quite sweet you may want to reduce the sugar though just to make sure the filling isn’t too sweet 🙂
Would love to hear how it goes if you decide to try it out with the cherries!
can this be made with fresh raspberries? If so, any adjustments needed?
Hi Tina!
Yes you can totally make this recipe with fresh raspberries, it’ll just cook up a bit faster 🙂
Hope you enjoy the recipe!
Hello. I want to know if this recipe could be strained to remove the raspberry seeds to use it in a raspberry swirl ice cream?
Hi Teresa! 🙂 Yes you can totally strain the raspberry jam if you prefer. I would do this while it is still hot so that it’s easier to strain.
Hope you enjoy the recipe!
So delicious. Easy to follow recipe. I doubled it for a cake and it was perfect. I just want to eat it off a spoon!
Thank you so much for the feedback! So so happy to hear you loved the recipe 😀