- 3/4 cup heavy whipping cream
- 1/3 cup seedless raspberry preserves
- 2-1/4 teaspoons sugar
- 1-1/2 teaspoons raspberry liqueur
- In a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form. Spread between cake layers. Yield: 2 cups.
Originally published as Raspberry Filling in Taste of Home November 2011, p50
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