Using either fresh or frozen raspberries, this speedy filling takes a few minutes to prepare, chill and use! It’s luscious as a filling in donuts, tarts, or cake…Sour Cream White Cake or Mocha Bourbon Birthday Cake is great. Go wild and pair Fast Raspberry Filling with your favorite citrus curd in a pastry. It pairs deliciously with either Lemon Curd 1.0 or 2.0, and Ginger Thyme Lime Curd!
PrintFast Raspberry Filling
Slightly sweet and speedy, Fast Raspberry Filling is a snappy accompaniment in cakes, tarts, donuts, and wherever a fruit filling might be needed!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: About 15 Minutes
- Yield: 1 Cup 1x
Ingredients
1–1/2 cups raspberries, fresh or frozen
1/4 cup granulated sugar*
1 tbsp. water
1 tbsp. cornstarch
2 tbsp. water, cold
Instructions
In a medium saucepan over medium heat, combine raspberries, sugar and 1 tbsp. water. Bring mixture to a boil. Combine cornstarch and 2 tbsp. cold water in a small bowl to create a slurry. Add cornstarch slurry to raspberries. Stir to combine. Continue to stir until raspberry mixture is thick. Remove from heat and allow to cool completely before using.
Notes
*Depending on your taste, you may add 1/4 cup to 1/3 cup granulated sugar to the raspberries.
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