Raspberry Filling

I followed this recipe exactly, and the 'sauce' never thickened where it could be used as anything other than drizzled over cheesecake. I wonder if the 1 1/3 c of water should have been divided - instead of additional water in which to dissolve the cornstarch. Any thoughts or advice?

I found the Emeril recipe thas was tweaked for this recipe. Go with the original ingredient amounts - * 4 cups raspberries * 1 cup water * 1/2 cup sugar * 2 tablespoons cornstarch The above instructions are correct.

ooooo...I have never seen this new feature!! Sorry it didnt thicken up for you. You really need to let it thicken up in the refrigerator for an extended period of time (like overnight). The recipe is also easily halved so it is more similar to the emeril recipe (12 ounces raspberries, 1 cup sugar, 2/3 cup water + 1/4 cup for dissolving corn starch, 2-3 T cornstarch)

If that still doesnt work for you, you could experiement with the cornstarch and water ratio...whatever works for you!!

Does this freeze well???

I have never tried it, but I am going to guess no. I really don't like to make it more than a few days before it will be consumed. It tends to start breaking down after a few days. So I don't know if it would handle the freeze/thaw or not.

Thanks for the recipe! I screwed up the directions -I threw the cornstarch in with everything at the beginning, but it still worked and tasted great!

How much does this recipe make? (How far will this recipe go when used between cake layers?)

I have made this a couple times and love it! So yummy and it really doesn't soak into the cake. I've never had any problems (other than trying to get the splats off my stove). ;) My only tip would be to make sure you pipe a dam before you fill the cake. If this filling comes out between the layers, my buttercream won't stick to it, so I have to dam it (which I don't usually do). Merissa, I wondered if you know if this needs to be refrigerated or if it's shelf stable once it's cooked?

I love this recipe. And speaking from experience, it does NOT freeze well at all. I had a broken down lumpy mess when thawing out. Thanks Merissa!

no, I really don't refrigerate the filling after it is on the cake. I keep it in the fridge after I make it (it thickens it up better/faster). But I see no reason it has to be in the fridge beyond that. It is just sugar and raspberries pretty much. The recipe makes around 3 cups as written, but is easily halved. Thanks for tip on not freezing. I didn't think it would work either.

i have never done a filling before!!!??? So this sounds like the recipe that i am going to go with....how should i do this or even start?? omg i am so scared to do this, but this is what the lady that i am doing it for wants...so any tips would be greatly appreciated!!!!!!!!

This along with an amazing Lemon cake recipe has become my most requested cake to date. I have halved this recipe with no problem....perfect for torting and filing an 8 in. The whole recipe was perfect for filling a 12x18 sheetcake. Yummy!!!!!!

There is nothing to be scared of. Just make the recipe several hours (or the night before) you want to assemble the cake so that it had time to properly thicken up. Use a stiff dam of buttercream aroung the edge of the filling so that it doesnt ooze out the sized though. It's easy, don't worry.

I meant to say "sides" not sized.

I agree - does not freeze well. I just tried to use some from a frozen batch last night, and the texture was so off I just added it to my buttercream and filled the cake with that. The flavor was still good though.

I know when I make a cornstarch-thickened cherry topping for cheesecake, it will instantly thicken when the mixture is boiling, after the cornstarch slurry is mixed in. Cornstarch only thickens and swells when it's in a boiling mixture -just make sure you stir constantly so it won't stick and burn! Can't wait to try this one:) Is it a lot of gel compared to the amount of fruit, like in canned pie filling?

Just wanted to say that this is the only recipe I will use for raspberry filling. I have used the lemon juice as recommended, and have also sub'd 1/4t. lorann lemon oil or 2 t. lemon extract. It tastes wonderful, has a great consistency and sets up great. I do use a dam as well, then spread the filling on the cake to the desired thickness. I place the cake in the fridge for about 10 minutes so that the filling is well set before I place my second layer on it. This has worked well for me. One recipe easily fills a 10" and 6" round or an 11x15. One recipe is NOT quite enough for a 12x18. I truly don't mind having leftover because this tastes wonderful spread on biscuits or croissants...I've also been known to rewarm it and use as a glaze over fresh pears, peaches, bananas and even use as a pancake syrup. Can you tell I love this? lol All of my customers have raved as well.

yes, it is "gel" like. There wont be any fruit pieces in it. Once all of the raspberries have broken down and you've strained out the seeds, it will be smooth.

I haven't made this recipe yet but I plan on using it for a cake I have scheduled for this weekend. After reading the reviews, I am very excited to see the delicious results! Happy Baking! : )