I’ve tried to use this pumpkin spice syrup to create a recipe that is similar to the Starbucks pumpkin spice lattes because I adore them. I would love to share it since I finally feel like I’ve made progress. For up to two weeks, keep chilled syrup in the fridge.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 cups raspberries
- ¾ cup white sugar
- 1 cup water, divided
- 1 ½ teaspoons lemon juice
- 2 tablespoons cornstarch
Instructions
- Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
- Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.
Reviews
I’ve made this a few times for my son’s favorite Chocolate Raspberry cake. It fits the bill, as is.
Not too sweet, perfect addition of fruity tartness to pair with a lemon dessert! I will definitly refer back to this filling again.
This turned out so good. My husband really wanted raspberry filling in his quarantine (LOL) birthday cake. I used half fresh raspberries and half frozen and it turned out excellent. I couldn’t stop licking the bowl. It’s currently chilling in the refrigerator and it’s all we’ve thinking about. This would be excellent in donuts, cake, cupcakes, pancakes, and even as an ice cream topper.
This made a delicious filling for a chocolate cake. I definitely will make it again!
The flavor is great and a little on the sweet side, however the cornstarch to liquid ratio is way off. The raspberries also release liquid and with the cup of water you need at least 4 T of cornstarch to make a thick filling, otherwise you end up with a gravy consistency which will seep into your cake. The ration of cornstarch to water to make a gravy is 2 T cornstarch to 2 cups liquid….so…..you can see that more constarch is needed here. Otherwise…it’s fine as a sauce.
I gave it 2 stars because the flavor is ok. But this is not a filling, it’s a sauce and a runny one.
Made this Raspberry Filling for the Cream Cake recipe on this site. I will admit, I was lazy and did not strain out the pips. Additionally, I reduced the amount of sugar in this to a 1/4 cup since the cake and frosting were going to more than make up for the missing sugar. I used frozen raspberries so I also reduced the water to 1/3 cup. While changes were made, the spirit of the recipe was maintained. This is sublime. Not only did I use this in a cake, I have used it on PB&J sandwiches, and filled thumbprint cookies with the last bit of it. Thank you for this recipe Alisa Provost, I will make this many times over!
The flavour is spot on. If you thicken it slightly more, as others mentioned, it becomes quite versatile. I used it as the base layer for a lemon meringue pie. If your lemon filling is sufficiently tart, you can greatly reduce the lemon juice in the primary recipe. Unchanged, this is a great sauce for cheesecake.
I used this raspberry filling in a black magic cake, and wow! It not only has great texture, but it also tastes absolutely amazing! The only problem that I encountered was that you should let the filling simmer for a little longer if you want it to be thick and not runny. Overall, this recipe was great, and the cake would not have been as good without it!
I just made this to use in a wedding cake I was making and it is awesome! Tastes great, filling is perfect constancy and it is super easy to make. Love it!
I was afraid because I added in a little bit of cornstarch too early. It ended up turning out so tart and so tasty! Me and my family all loved it!
I have made this filling a few times and the only change I made was to add more cornstarch to the slurry. The filling has a fantastic flavor and consistency.
Exceptional!!!!! Everyone loved it!!!!!! Used in between white wedding cake layers!!
I used a 12 oz bag of frozen raspberries therefore decreasing the other ingredients to match. Otherwise followed directions exactly. Still had enough to fill a 4 layer cake. Great flavor, slightly tart, perfect consistency to put between cake layers. I would even love this as just a jam on toast- excellent!
one word can describe this filling and that word is, excellent
So I’ve never done a fruit filling before but i tried it today for something different. I used frozen did 48 oz because i wanted leftovers and doubled cornstarch to be on par w the reader who did the 12 oz frozen and 1/2 recipe etc…..it did not firm up enough i feel. I made it work but next time more cornstarch.
I made this with hopes of using it as a cake filling. The recipe is far too runny. It is more of a thick syrup consistency. I threw it back into the pot and added a second cornstarch slurry in attempts to salvage it.
I followed Quiltloverly’s advice and used a 12-oz. pkg. of frozen raspberries and reduced the other ingredients by 1/2. I recommend that you take your time to press the fruit through the strainer when straining out the seeds. I used a spatula and pressed on the mixture and dragged the spatula. It’s very thick, so you’ll need to scrape the fruit off the underside of the strainer (I used a regular soup spoon). It was a bit time consuming (took a few extra minutes), but I think the result was excellent. Very easy recipe and it made enough to fill the inside of my 9-inch chocolate cake layers. The flavor combination was incredible and everyone raved about how delicious it was. Thank you so much!
Made this for my brother’s chocolate fudge birthday cake and it was a big hit! I used 2 cups fresh strawberries and 2 cups frozen raspberries… DELICIOUS!!
This filling has the perfect tartness and the bright red-pink color contrasts beautifully in white cake. I used a 12-oz package of frozen raspberries thereby halving the remaining ingredients. It made enough to fill a 3-layer 9″ round “White Almond Wedding Cake” from this site. Cream cheese frosting atop made this a lovely Valentines Day treat for my coworkers who raved. I’m anxious to try this in chocolate cake with mocha frosting. Excellent recipe!
So I used strawberries and added a very liberal amount of fresh lemon peel gratings to give the flavor a little more complexity. Flavor-wise it was 5 stars. But I made it for cake filling about 2 days before it went in the cake (stored in refrigerator). On the stovetop the filling seemed thick enough. When it was time to go on cake it was clearly far too runny and watery. Perhaps I didn’t let it reduce enough? At least it is delicious and goes really well on top of vanilla ice cream, waffles etc.