Cake Central › Recipes › Chambord Cream Cheese Raspberry filling

Chambord Cream Cheese Raspberry filling

This recipe goes great with my Pink Velvet buttermilk WASC cake recipe

Ingredients

  • 8 oz Cream Cheese (soften) 8 oz unsalted butter (soften) 1 tsp vanilla 1tsp salt 2 Tbls Chambord liquer 10 cups powder sugar 8 oz pkg fresh raspberries Raspberry Puree to soak cake layers 2 cups fresh or frozen raspberries 1 cup water 1 cup sugar half a lemon juice (cook for about 10 min on med. add to a blender to puree it & then thru a sieve to remove seeds. cool in fridge)

Instructions

  1. Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.

Comments (14)

This may be a dumb question, but what do you ice the cake with after you bake and fill it?
It is a filling so It goes between the layers of the cake. This is what you fill it with. There is no such thing as a dumb question!
Do you use a buttercream frosting on the cake?
My Client wants a chocolate cake with Raspberry filling is it nessary for me to soak the cake, would it taste just as wonderful with just using the filling?
This is way to much filling for a cake. Have you ever made less?
Sounds great, I am going to try it . Thanks
I bet you fill and ice the cake with this...unless it is for several cakes, or a wedding cake...lots of layers??
Does this filling need to be refridgerated?? I was wanting to cover the cake in MM fondant.
I made this for a very large cake... so if you're making a regular size cake, I'd make half of the recipe.
Just used this as a filling for a white cake I had to make at last minute. The fresh raspberries really made this taste fantastic! I did add a few more raspberries as I was not going to soak the cake layers. Definitely will use this again.
OMG I just finished making this and tasting this!! I don't normally taste alot cause most of what I make is way to sweet, i mean i taste it to make sure it's edible but i couldn't stop tasting this!! It's amazing!!!
I just finished making this for a cake I am doing tomorrow. I didn't have chambord so I used raspberry extract. I think it would be better with the chambord, but this worked too. It's delicious! My favorite part is the raspberry puree to soak the cake in. It's going to taste fantastic together. I'm using it on a vanilla bean cake. Thank you so much for the recipe!!
This is AMAZING! A keeper!
How much of the puree would you use on each cake layer? I've never soaked a cake before, and I don't want to use too much... (I'm doing a 6" round as my trial run, if that makes any difference) Thanks!
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