my customer wants raspberry like pasty cream filling. Do any of you have a recipe like this? ANY help is appreciated!! Thanks!
Raspberry jam is usually good for filling a cake. Just mix with a little buttercream. Also Wilton has a recipe for a raspberry filling here http://www.wilton.com/recipes/recipesandprojects/cake_filling/raspberryfilling.cfm
Hopefully this is what you are looking for.
I haven't used raspberries, but I've made a strawberry filling by mixing softened cream cheese with strawberry jam. I would imagine that softnened cream cheese with raspberry jam would taste great, too.
Just raspberry jam alone won't give you a fresh raspberry taste. If you want a filling that has a custard-y pastry cream consistency that will stand up to stacking, make a french buttercream ( I use the Neo-classic buttercream recipe from the Cake Bible). In lieu of the 1 c. liqueur, and 1/4 c. seedless raspberry jam ( the English brand Dickenson is the best I've ever had) , 1/4 c. raspberry puree, and 1/4 c. Chambord.
It'll blow your mind how good it is.
Txkat - that sounds really good! I've never made a french buttercream - can you add puree & liqueur to an italian meringue bc? And did i read that right - if you use the Cake Bible recipe, reduce the liqueur to 1/4 c when using pureed raspberries? Sounds delish! Back to the library to take out the Cake Bible!
If i use the french buttercream of this site, do you think that would work? How would i do that? Would i make the b.c. and then fold in the raspberry puree? And what about the liquer , when do you add that?
The french buttercream recipe in the cake Bible is called Neo-classic buttercream, and I mentioned it specifically because she mentioned pastry cream. Neoclassic buttercream is egg yolk based, as is pastry cream, thus giving you a similar taste and texture. I imagine it would work with an italian or swiss merigue buttercream as well, but the texture on those icings is different.
When I add them to the icing I warm the Chambord in a small saucepan, and the jam so it can liquefy. When it is cool, I add the puree, so it tastes fresh, not cooked. The Cake Bible recipe calls for up to 1 cup of flavored liqueur, so this works perfectly. Just don't add it hot or you'll melt your butter.
I've never used any of the buttercream recipes on Cake central, so I can't give you any guidance there.
Is the cake bible a book, or is there a websight? I tryed lookign it up on the net and got rose levys cake bible. But no recipes. Thanks for your help!
The Cake Bible is a book - usually the library has it or any bookstore.
The Italian Buttercream is excellent and I add in a recipe of Raspberry Puree. It is a lot of work and you have to follow the recipes to a "T" and weighing all ingredients insures you always get the same results.
Happy Baking,
Lori V.
Pastries By Vreeke
I have a recipe (somewhere...can't find it) where you take raspberry yogurt and add it to some other ingredients, to make a mousse like filling.
I make a raspberry filling and topping. Using one 8 oz. carton of cool whip and one small package of vanilla instant pudding, and about a cup of raspberry juice. It is delicious. You can use mashed raspberries, but we don't care for the seeds.
Just enter "neo classic buttercream recipe" on your search, and the recipe link pops right up!
So funny that this topic was posted here today--I've got to make a similar filling with strawberries for a tasting!
--Knox--
Don't know if this is what you're looking for, but I just made a cake with raspberry jam, cream cheese and Cool Whip. It was delicious. I made it with a lemon cake. Problem is...you have to refrigerate it, so depending on the size of your cake, it could be a problem. Let me know if you want the recipe.
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