Raspberry Filling Recipe
Raspberry Filling Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Spread this pretty pink filling on chocolate cake layers, and you're guaranteed to hear raves. Preserves and liqueur give it raspberry flair. —Laura McDowell, Lake Villa, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 3/4 cup heavy whipping cream
  • 1/3 cup seedless raspberry preserves
  • 2-1/4 teaspoons sugar
  • 1-1/2 teaspoons raspberry liqueur

Directions

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

Nutritional Facts

2 tablespoons: 59 calories, 4g fat (3g saturated fat), 15mg cholesterol, 4mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

Popular Videos

  • 3/4 cup heavy whipping cream
  • 1/3 cup seedless raspberry preserves
  • 2-1/4 teaspoons sugar
  • 1-1/2 teaspoons raspberry liqueur
  1. 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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