When I first heard of cherries jubilee, I was a little nervous that I wouldn't like it. I mean boozy cherries can sometimes just taste like medicine, but it was a surprisingly delicious dessert! Cherries with a hint of rum flavor in the sweet cherry syrup. Sweet and tart, hot and cold, a bright, fun, and easy dessert! It’s now a family tradition to flambé a dessert on New Year's Eve.

Cherry Jubilee Ingredients

Cherries - If you are able to find fresh cherries in season, late spring around here, then those are a great choice for this dessert. Traditionally the original recipe is made with sour cherries, but those can be harder to find fresh. I opted for frozen cherries because they are easy to find when cherries aren’t in season. Frozen cherries are picked and flash-frozen to preserve the fresh seasonal flavor. Sour Cherries, sweet cherries, and bing cherries will all work for this recipe. It would be fun to use many varieties together!

Kirsch and Rum - The alcohol in this recipe is necessary if you want to flambé it. That is the only way to achieve the delightful ending with the beautiful flames in the sauté pan. The kirsch is a cherry liqueur made from distilling morello cherries, originating in Germany. Rum is a liquor made from distilling sugarcane molasses. Both highlight the cherry and caramel sugar flavors in this dessert.

Lemon juice - The acid of the lemon brightens the flavor of the cherry and brightens the color, keeping it a vibrant red. It balances the sweet sauce of sugar and sweet alcohol. Orange juice or another citrus could be used in place of lemon juice.

How to Make Cherries Jubilee

1. If you're using fresh cherries, remove the pits with a cherry pitter.
2. Add the cherries, brown sugar, and lemon juice to a large pan and begin cooking over medium heat. Stir occasionally while the cherries start to release their juices and the sugar begins to dissolve.
3. Once the cherries have created a syrup, add the kirsch and rum to the pan.
4. Ignite the cherries with a long lighter or long fireplace match, to keep your hand further from the flame.
5. Gently shake the pan while the flame burns, exposing more of the alcohol to the flame. Keep the cherries moving gently (don’t splash them out), until the flame extinguishes itself.
6. Stir together and immediately spoon the cherries and syrup over a scoop of vanilla ice cream and serve.
7. It's best served immediately after making, but leftover cherry jubilee can be refrigerated in an airtight container for 3 to 4 days.

Tips for Flambéing

The flames ignite quickly and can get pretty high. Please prepare your space and clear any flammable things around the cooktop before igniting the cherries. After the large flame dies down, there will be a smaller flame closer to the surface that will continue to burn for a few more seconds. Shake or stir the pan to expose more of the alcohol to the flame.

The longer the flame burns the more of the raw alcohol flavor will cook off and the sugars will caramelize and the entertainment will last a little longer! The flame will eventually extinguish when there is no more alcohol to burn. First and foremost please plan ahead and take safety precautions when working with fire. Nothing ruins a party like a burn on your hand or a kitchen fire.

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Cherries Jubilee

Cherries jubilee is the easiest classic dessert you'll ever make and is one of my favorites around the holidays. This simple dessert comes together in just 15 minutes and is a great way to add a little something extra to your celebration dessert line up!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 192kcal

Author Elizabeth Marek

Equipment

• 1 Large saucepan
• 1 long lighter or match

Ingredients

• 1 lb cherries fresh or frozen and pitted
• ½ cup brown sugar
• 2 Tablespoons lemon juice or orange juice
• ¼ cup kirsch cherry liquor
• ¼ cup dark rum
• vanilla ice cream for serving

US Customary - Metric

Instructions

• If you're using fresh cherries, remove the pits with a cherry pitter.
• Add the cherries, brown sugar, and lemon juice to a large pan and begin cooking over medium heat. Stir occasionally while the cherries start to release their juices and the sugar begins to dissolve.
• Once the cherries have created a syrup, add the kirsch and rum to the pan.
• Ignite the cherries with a long lighter or long fireplace match, to keep your hand further from the flame.
• Gently shake the pan while the flame burns, exposing more of the alcohol to the flame. Keep the cherries moving gently (don’t splash them out), until the flame extinguishes itself.
• Stir together and immediately spoon the cherries and syrup over a scoop of vanilla ice cream and serve.
• It's best served immediately after making, but leftover cherry jubilee can be refrigerated in an airtight container for 3 to 4 days.

Notes

1. You can leave the alcohol out and substitute ¼ cup water and ¼ cup of orange juice, apple juice, or cherry juice if you can find it. Add 1 teaspoon of vanilla, and just let the cherries cook in the syrup until softened, the sugar dissolves and the syrup reduces a little.
2. Please prepare your space and clear any flammable things around the cooktop before igniting the cherries. After the large flame dies down, there will be a smaller flame closer to the surface that will continue to burn for a few more seconds. Shake or stir the pan to expose more of the alcohol to the flame.
3. The longer the flame burns the more of the raw alcohol flavor will cook off and the sugars will caramelize and the entertainment will last a little longer! The flame will eventually extinguish when there is no more alcohol to burn. First and foremost please plan ahead and take safety precautions when working with fire. Nothing ruins a party like a burn on your hand or a kitchen fire.
4. Fresh or frozen cherries will work for this. Frozen cherries are picked at the peak of ripeness and flash-frozen to preserve the fresh seasonal flavor. Sour Cherries, sweet cherries, and bing cherries will all work for this recipe. 

Nutrition

Serving: 2ounces | Calories: 192kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 30mg | Potassium: 214mg | Fiber: 1g | Sugar: 28g | Vitamin A: 175IU | Vitamin C: 6mg | Calcium: 61mg | Iron: 0.3mg

The post Cherries Jubilee appeared first on Sugar Geek Show.

The trick to this strawberry buttercream is getting the strawberry puree to the right consistency by reducing it. The longer the berries are reduced, the thicker they will become and the more flavor will be concentrated. When strawberries are fresh, juicy, and warmed by the sun, there’s nothing like it, but frozen strawberries are a wonderful alternative that give the same real strawberry flavor.

Strawberry Buttercream Ingredients

Strawberries: If you have fresh berries available then this is a great way to use them and save that seasonal flavor. If not, frozen berries are just as good because they are picked at the peak of ripeness and flash frozen. The freezing process starts to break down the berries, so as they thaw they will release their juices and break down quicker in the reduction process. Freeze-dried strawberries won't work as well in this buttercream, because the butter will prevent the strawberries from rehydrating and releasing their flavor. 

Pasteurized Egg whites: Pasteurized egg whites are heat-treated (like milk) so they are safe to eat. They usually come in a box carton in the egg aisle. If you don’t have pasteurized egg whites then you can use my Swiss Meringue Buttercream recipe instead. Note that undercooked egg whites are not recommended for pregnant women just to be on the safe side.

Butter: Using good quality, real butter is best, but you can substitute it with margarine, vegan butter, or vegetable shortening. I can’t guarantee the taste will be the same, but you can use whatever is your preference! You can also mix the strawberry puree into any of my buttercream recipes, like Swiss meringue buttercream, American buttercream, and even cream cheese frosting. 

How to Make Strawberry Buttercream

I recommend making the strawberry puree a day ahead, or at least 2 hours ahead so that it has time to cool. The buttercream can be made ahead of time as well, but it comes together quickly so I like to make it when you're ready to use it. You can use store-bought strawberry preserves instead of homemade strawberry puree for an easy version of this recipe. It won't have the exact same flavor, but will still be delicious!

Making the Strawberry Puree

1. Place the fresh or frozen whole strawberries and sugar in a saucepan and cook over medium heat for 10 minutes, this will break down the berries and release the juices.
2. Add the lemon juice, lemon zest, and salt. Stir to combine. 
3. Using an immersion blender, blend until the berries are a smooth consistency and there are no large chunks of strawberries. You can also pour the mixture into a food processor if you don’t have an immersion blender.
4. Return the berries to low heat and continue to reduce until the excess water has evaporated and you have reached a thick consistency, this can take up to 20-25 minutes. Stir occasionally to prevent burning on the bottom of the pan. For this buttercream, we want a thick strawberry jam consistency with an intense strawberry flavor. 
5. Cool the puree completely before adding it to the buttercream, or it will melt the butter. The puree can be stored in an airtight container in the fridge for up to a week or in the freezer for 6 months. Pro-tip: Make the reduced strawberry puree during strawberry season and freeze it to use during the winter.
6. You will only need about a cup of strawberry puree for this frosting. I like to use the rest as a filling, on top of ice cream, or in my fresh strawberry cake or doctored box mix strawberry cake recipes.

Making the Strawberry Buttercream

1. Place the egg whites and powdered sugar in the bowl of a stand mixer. Using the whisk attachment, combine the ingredients on low speed and then whip on high speed for 1 to 2 minutes to dissolve the powdered sugar.
2. Add in the salt and vanilla extract.
3. Add the softened butter in chunks and whip with the whisk attachment for 8 to 10 minutes until it no longer tastes like butter. It will look curdled at first but this is normal, just keep whipping. 
4. If your buttercream continues to look curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10-15 seconds until it is barely melted. Pour it back into the whipping buttercream to bring it all together.
5. Switch to the paddle attachment and mix on low for about 10 minutes to remove the air bubbles and create super smooth buttercream. This is optional but will make it extra creamy.
6. Add about 1 cup (8 oz) of room temperature strawberry puree and lemon zest to the buttercream and mix until combined. You can add additional strawberry puree a quarter cup at a time until your desired flavor is reached. The more puree you add the less structure the buttercream will have.
7. This buttercream has fresh fruit in it, so make sure it stays refrigerated. This recipe makes enough frosting to cover and fill an 8-inch layer cake. Store excess buttercream in the fridge for 2 weeks or freeze it for up to 6 months. Defrost the buttercream in the fridge and re-whip it before using.

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Strawberry Buttercream

This strawberry buttercream made from real strawberries is sweet, bursting with fresh strawberry flavor, and has the slightest hint of lemon. It is perfect for stacking cakes, is great under fondant, and is so easy to make!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 6 cups

Calories 993kcal

Author Elizabeth Marek

Equipment

• 1 Large saucepan
• 1 Stand mixer with paddle and whisk attachments optional

Ingredients

Strawberry Puree

• 32 ounces fresh or frozen strawberries 6 cups
• 4 ounces granulated sugar ½ cup
• 2 teaspoons lemon zest
• 1 Tablespoon lemon juice
• ¼ teaspoon salt

Strawberry Buttercream

• 8 ounces strawberry puree room temperature, 1 cup
• 1 teaspoon lemon zest
• 8 ounces pasteurized egg whites room temperature
• 16 ounces powdered sugar 2 pounds
• 16 ounces unsalted butter room temperature, 2 pounds
• ½ teaspoon salt
• 1 teaspoon vanilla extract

US Customary - Metric

Instructions

Making the Strawberry Puree

• Place the fresh or frozen whole strawberries and sugar in a saucepan and cook over medium heat for 10 minutes, this will break down the berries and release the juices.
• Add the lemon juice, lemon zest, and salt. Stir to combine. 
• Using an immersion blender, blend until the berries are a smooth consistency and there are no large chunks of strawberries. You can also pour the mixture into a food processor if you don’t have an immersion blender.
• Return the berries to low heat and continue to reduce until the excess water has evaporated and you have reached a thick consistency, this can take up to 20-25 minutes. Stir occasionally to prevent burning on the bottom of the pan. For this buttercream, we want a thick strawberry jam consistency.
• Cool the puree completely before adding it to the buttercream, or it will melt the butter. The puree can be stored in an airtight container in the fridge for up to a week or in the freezer for 6 months. Pro-tip: Make the reduced strawberry puree during strawberry season and freeze it to use during the winter.
• You will only need about a cup of strawberry puree for this frosting. I like to use the rest as a filling, on top of ice cream, or in my fresh strawberry cake or doctored box mix strawberry cake recipes.

Making the Strawberry Buttercream

• Place the egg whites and powdered sugar in the bowl of a stand mixer. Using the whisk attachment, combine the ingredients on low speed and then whip on high speed for 1 to 2 minutes to dissolve the powdered sugar.
• Add in the salt and vanilla extract.
• Add the softened butter in chunks and whip with the whisk attachment for 8 to 10 minutes until it no longer tastes like butter. It will look curdled at first but this is normal, just keep whipping. 
• If your buttercream continues to look curdled, remove about ⅓ cup of buttercream and melt it in the microwave for 10-15 seconds until it is barely melted. Pour it back into the whipping buttercream to bring it all together.
• Switch to the paddle attachment and mix on low for about 10 minutes to remove the air bubbles and create super smooth buttercream. This is optional but will make it extra creamy.
• Add about 1 cup (8 oz) of room temperature strawberry puree and lemon zest to the buttercream and mix until combined. You can add additional strawberry puree a quarter cup at a time until your desired flavor is reached. The more puree you add the less structure the buttercream will have.
• This buttercream has fresh fruit in it, so make sure it stays refrigerated. This recipe makes enough frosting to cover and fill an 8-inch layer cake. Store excess buttercream in the fridge for 2 weeks or freeze it for up to 6 months. Defrost the buttercream in the fridge and re-whip it before using.

Notes

Important Things To Note Before You Start

1. If you want a quick and easy version of this frosting, you can use store-bought strawberry preserves instead of homemade strawberry puree. It won't have the same flavor, but will still be delicious!
2. The best investment you can make when you’re getting started with baking is a digital kitchen scale! 
3. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition

Serving: 1cup | Calories: 993kcal | Carbohydrates: 110g | Protein: 6g | Fat: 62g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 163mg | Sodium: 377mg | Potassium: 314mg | Fiber: 4g | Sugar: 102g | Vitamin A: 2241IU | Vitamin C: 113mg | Calcium: 51mg | Iron: 1mg

The post Fresh Strawberry Buttercream Recipe appeared first on Sugar Geek Show.

Blueberry season is one of the best things summer brings, fresh berries! My blueberry patch is bursting with sweet blueberries and this pie filling captures the berries' best flavor. During berry season I like to can this filling and save it on the shelf for the winter months when I crave a bit of summer sunshine. It also makes a delicious gift. Can you tell I need all of the reasons to use up my blueberries?

Blueberry Filling Ingredients

Blueberries: You can use fresh blueberries or frozen, which are picked at the peak of their season, and flash frozen to preserve their flavor. Using frozen berries makes this filling versatile and available all year long. If you have access to wild blueberries those would be wonderful too! If you are using freshly picked berries make sure to wash them and remove the little stems and leaves that remain. If you want to save your berries for later, learn how to make them last longer in the fridge with my berry wash recipe. 

Clear Jel: It is a superior version of cornstarch because it tolerates higher temperatures and works well with all types of ingredients including acidic ones. Plus it makes your blueberry filling extra shiny! You can use cornstarch if that's what you have, the measurement is the same.

Lemon juice: The acid of the lemon juice adds a brightness to the blueberry flavor and helps preserve the bright purple color of the berries. A little lemon zest gives the filling depth of flavor.

Salt: Salt makes all the flavors come alive in a sweet berry filling! It will make the sweetness of the berries taste even sweeter. 

Making the Blueberry Pie Filling

1. Whisk water and Clear Jel (or cornstarch) together in a small bowl to make a slurry and set it aside.
2. Place the blueberries and butter in a large pan over medium high heat and cook for about 1 minute. Pro tip - I like using frozen blueberries because they are always very ripe and tasty, and there’s no need to defrost them.
3. Add the sugar, water, and salt to the pan and stir them together. 
4. Pour the Clear Jel (or cornstarch) mixture into the pan and cook on medium-high heat for 2-3 minutes until the mixture begins to bubble and thicken.
5. Cook for 1 more minute to make sure the Clear Jel (or cornstarch) is fully cooked. Remove the mixture from the heat and add the lemon juice and zest. Pro-tip – Cornstarch doesn’t like acid, so it’s best to add the lemon after your cornstarch has cooked out a bit.
6. Once it has thickened, remove the filling from the heat and pour it into a cake pan or heatproof bowl and cover with plastic wrap to avoid forming a skin. Store the blueberry filling in an airtight container for about 2 weeks in the refrigerator or freeze it for 6 months. Clear Jel will continue to thicken as it cools.
7. Use this recipe to make a 9" pie, make hand pies, or half the recipe to use as a cake filling.

Using the Blueberry Pie Filling

Making Blueberry Pie

If you would like to use this filling for pie, make sure the filling has cooled and your pie dough is prepared and ready to use. This recipe is enough to fill a standard 9-inch pie shell.

For fruit pie or berry pies I prefer to use my flaky pie crust recipe, it's my favorite pie crust, and I use the mealy dough for custard-style pies.

1. Roll the prepared dough to about ¼" thick and line your pie plate, dock the dough lightly to avoid bubbles while baking.
2. Fill the lined pie plate with the cooled blueberry filling.
3. If desired, cover the pie with a full top crust and cut vents or designs in the top. You can learn how to make a lattice crust in my pie crust video. 
4. Bake the pie at 425°F for 15 minutes and then reduce the temperature to 350°F and continue to bake for another 30-40 minutes. The crust should be golden and the filling bubbling. Pro-tip: Bake your pie on a baking sheet or a piece of foil to prevent the filling from spilling over.
5. Allow your blueberry pie to cool completely before serving, about 2-3 hours, or your filling will be runny. Serve with a scoop of vanilla ice cream on top!

Making Blueberry Hand Pies

For Hand pies, prepare your hand pie dough according to the recipe. Hand pies come in all shapes and sizes and are great with homemade pie filling.

1. Roll your dough to ¼" thick.
2. Cut out the shape and size of hand pie you desire, I made mine from 6" round circles of dough. 
3. Scoop about 2 Tablespoons of filling into the center of the pie dough round.
4. Brush an egg wash to moisten the edge of the dough, and then fold it in half over the filling and crimp the dough closed.
5. Poke some vents in the top of the hand pie or the filling will burst out of the seams.
6. Bake the hand pies at 400°F for 15 minutes until they are golden brown.

Using Blueberry Cake Filling

Cut this recipe in half if you're making this blueberry filling for a cake. You'll also want to prepare your cake so that your cake layers don't slip around or ooze out the sides of cakes.

1. Make sure your blueberry filling is fully cooled down to at least room temperature before you use it.
2. Pipe a dam of buttercream around your cake layer and spread a thin layer of your blueberry filling inside. The buttercream keeps the filling from oozing out the sides of the cake.
3. Keep your blueberry filling layer thin. No more than ¼" thick.
4. If you want more blueberry flavor, you can mix some of the blueberry filling in with buttercream or even whipped cream. Not only does it make a gorgeous purple color but it tastes delicious.

For more information on how to frost and decorate your first cake, you can watch my free tutorial on how to decorate your first cake. In this cake tutorial, I show how to bake perfect cake layers, how to stack, crumb coat, make the perfect final coat of buttercream, and how to decorate.

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Blueberry Pie Filling

How to make the best homemade thick blueberry filling in just 30 minutes. Perfect for blueberry pie, hand pies, cheesecakes, and even cake filling!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups

Calories 344kcal

Author Elizabeth Marek

Equipment

• 1 medium saucepan

Ingredients

Blueberry Filling

• 32 ounces blueberries fresh or frozen (no need to thaw)
• 2 ounces unsalted butter
• 12 ounces water or lemon juice
• 4 ounces white sugar
• ½ teaspoon salt
• 2 ounces Clear Jel (or 2 oz cornstarch)
• 2 ounce cold water for the Clear Jel
• 4 Tablespoons lemon juice
• 2 teaspoons lemon zest optional

US Customary - Metric

Instructions

Making the Blueberry Pie Filling

• Whisk water and Clear Jel (or cornstarch) together in a small bowl to make a slurry and set it aside.
• Place the blueberries and butter in a large pan over medium high heat and cook for about 1 minute. Pro tip - I like using frozen blueberries because they are always very ripe and tasty, and there’s no need to defrost them.
• Add the sugar, water, and salt to the pan and stir them together. 
• Pour the Clear Jel (or cornstarch) mixture into the pan and cook on medium-high heat for 2-3 minutes until the mixture begins to bubble and thicken.
• Cook for 1 more minute to make sure the Clear Jel is fully cooked. Remove the mixture from the heat and add the lemon juice and zest. Pro-tip – Cornstarch doesn’t like acid, so it’s best to add the lemon after your cornstarch has cooked out a bit.
• Once it has thickened, remove the filling from the heat and pour it into a cake pan or heatproof bowl and cover with plastic wrap to avoid forming a skin. Store the blueberry filling in an airtight container for about 2 weeks in the refrigerator or freeze it for 6 months. Clear Jel will continue to thicken as it cools.
• Use this recipe to make a 9" pie, make hand pies, or cut the recipe in half to use it as a cake filling.

Making Blueberry Pie

• If you would like to use this filling for pie, make sure the filling has cooled and your pie dough is prepared and ready to use. This recipe is enough to fill a standard 9-inch pie shell.
• For fruit pie or berry pies I prefer to use my flaky pie crust recipe, it's my favorite pie crust, and I use the mealy dough for custard-style pies.
• Roll the prepared dough to about ¼" thick and line your pie plate, dock the dough lightly to avoid bubbles while baking.
• Fill the lined pie plate with the cooled blueberry filling.
• If desired, cover the pie with a full top crust and cut vents or designs in the top. You can learn how to make a lattice crust in my pie crust video. 
• Bake the pie at 425°F for 15 minutes and then reduce the temperature to 350°F and continue to bake for another 30-40 minutes. The crust should be golden and the filling bubbling. Pro-tip: Bake your pie on a baking sheet or a piece of foil to prevent the filling from spilling over.
• Allow your blueberry pie to cool completely before serving, about 2-3 hours, or your filling will be runny. Serve with a scoop of vanilla ice cream on top!

Video

Notes

Important Things To Note Before You Start

1. The best investment you can make when you’re getting started with baking is a digital kitchen scale! 
2. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
3. Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. If you want extra shiny, beautiful filling, use Clear Jel instead of cornstarch. This is what bakeries use in their fruit fillings. 
5. Make sure to cook your filling for 1 minute after it begins to bubble to ensure it's fully thickened and the Clear Jel is cooked.
6. Cornstarch doesn't like acid, so it's best to add the lemon after your cornstarch has cooked out a bit.

Nutrition

Serving: 4ounces | Calories: 344kcal | Carbohydrates: 62g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 390mg | Potassium: 196mg | Fiber: 6g | Sugar: 51g | Vitamin A: 478IU | Vitamin C: 29mg | Calcium: 23mg | Iron: 1mg

The post Blueberry Pie Filling appeared first on Sugar Geek Show.

Did you know you can use this recipe with different fruit puree mixtures to make different flavors? Blackberries, strawberries, marionberries, the list goes on. Just switch up the lemon for other spices that might compliment the mixture. Sometimes I even add in some pure vanilla extract to make a raspberry and cream kind of flavor. You can also swirl the seedless raspberry filling into vanilla cake or bundt cake to make a raspberry swirl cake.

Raspberry Cake Filling Ingredients

Fresh or frozen raspberries will work for this recipe! If you've got a lot of fresh raspberries to use up, make a big batch of this fruit filling and freeze it to use later. If you don't have fresh raspberries then it's really more cost-efficient to buy them frozen. Bonus: frozen berries are picked at the peak of ripeness and are always very sweet and delicious!

Lemon zest and lemon juice will add some brightness and flavor to your raspberry filling that is lost during cooking. Don't worry, your filling won't taste like lemons.

ClearJel is similar to cornstarch but stays clear when it's cooked and keeps a smooth consistency even when cooked at high temperatures. If you don't have ClearJel you can substitute with equal parts corn starch.

Making the Raspberry Cake Filling

1. Add your raspberries and sugar to a medium-sized saucepan over medium heat.
2. Heat your raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.
3. Protip - If you would like seedless raspberry cake filling, then strain your mixture through a fine mesh strainer to remove the seeds, and then return the mixture to the saucepan and bring it back to a bubble.
4. In a small bowl, combine the water and the ClearJel (or cornstarch) and mix until smooth. Don't just add the ClearJel or cornstarch directly to the hot liquid or you'll end up with lumps of thickener in your filling.
5. Add your ClearJel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.
6. Add in the lemon juice and lemon zest and continue cooking for one more minute.
7. Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it's touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it. Pro tip - If you pour the raspberry filling onto a sheet pan or cake pan and place it into the fridge, it will cool faster.

Using the Raspberry Cake Filling

If you're making this raspberry filling for a cake, you'll want to prepare your cake so that your cake layers don't slip around or the filling doesn't ooze out the sides of cakes.

1. Make sure your raspberry filling is fully cooled down before you use it.
2. Pipe a dam of buttercream around your cake layer and spread a thin layer of your raspberry filling inside. The buttercream keeps the filling from oozing out the sides of the cake.
3. Keep your raspberry filling layer thin. No more than ¼" thick.
4. If you want more raspberry flavor, you can mix some of the raspberry filling in with buttercream or even whipped cream. Not only does it make a gorgeous pink color but it tastes freaking delicious!
5. You can use the leftover raspberry filling for donuts, cupcakes, thumbprint cookies, homemade hand pies, or just freeze the raspberry mixture in an airtight container to use later!

For more information on how to frost and decorate your first cake, you can watch my free tutorial on how to decorate your first cake. In this cake tutorial, I show how to bake perfect cake layers, how to stack, crumb coat, make the perfect final coat of buttercream, and how to decorate.

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Raspberry Cake Filling

Homemade raspberry cake filling is a simple recipe to make and pairs perfectly with my lemon cake, vanilla cake, angel food cake, or even chocolate cake. All you need is five ingredients!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 oz

Calories 128kcal

Author Elizabeth Marek

Ingredients

Raspberry Filling Recipe

• 12 ounces fresh or frozen raspberries
• 5 ounces sugar
• 1 whole lemon zest
• 1 Tablespoon fresh lemon juice
• 1 ounce water
• 2 tablespoon Clear Jel or cornstarch

US Customary - Metric

Instructions

Making the raspberry filling

• Add your raspberries and sugar to a medium-sized saucepan over medium heat.
• Heat your raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.
• In a small bowl, combine the water and the ClearJel (or cornstarch) and mix until smooth. Don't just add the ClearJel (or cornstarch) directly to the hot liquid or you'll end up with lumps of thickener in your filling.
• Add your ClearJel mixture (or cornstarch slurry) to the hot liquid and mix for one more minute to thicken the mixture.
• Add in the lemon juice and lemon zest and continue cooking for one more minute.
• Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it's touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it.

  Pro tip - If you pour the raspberry filling onto a sheet pan or cake pan and place it into the fridge, it will cool faster.

Using the raspberry filling

• Make sure your raspberry filling is fully cooled down before you use it.
• Pipe a dam of buttercream around your cake layer and spread a thin layer of your raspberry filling inside. The buttercream keeps the filling from oozing out the sides of the cake.
• Keep your raspberry filling layer thin. No more than ¼" thick.
• If you want more raspberry flavor, you can mix some of the raspberry filling in with buttercream or even whipped cream. Not only does it make a gorgeous pink color but it tastes freaking delicious.
• You can use the leftover raspberry filling for donuts, cupcakes, thumbprint cookies, homemade hand pies, or just freeze the raspberry mixture in an airtight container to use later!

Notes

Protip - If you would like seedless raspberry cake filling, then strain your mixture through a fine mesh strainer to remove the seeds, and then return the mixture to the saucepan and bring it back to a bubble.

Fresh or frozen raspberries will work for this recipe! If you've got a lot of fresh raspberries to use up, make a big batch of this fruit filling and freeze it to use later. If you don't have fresh raspberries then it's really more cost-efficient to buy them frozen. Bonus: frozen berries are picked at the peak of ripeness and are always very sweet and delicious!

Lemon zest and lemon juice will add some brightness and flavor to your raspberry filling that is lost during cooking. Don't worry, your filling won't taste like lemons.

ClearJel is similar to cornstarch but stays clear when it's cooked and keeps a smooth consistency even when cooked at high temperatures. If you don't have ClearJel you can substitute with equal parts corn starch.

Nutrition

Calories: 128kcal | Carbohydrates: 33g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 45mg | Fiber: 2g | Sugar: 30g | Vitamin A: 10IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 0.2mg

The post Raspberry Cake Filling appeared first on Sugar Geek Show.

This recipe is based on Chef Christophe's Mango Mousse Cake. The mousse, nougatine (tuille), and puree are all components in the entremet, but while testing the recipe, we couldn't stop eating these three together! So we decided to make them into mango mousse cups! (I love my job) They look so pretty layered in dessert cups, but you can also use these recipes to fill pavlova, on top of a cheesecake, or just enjoy them plain on their own.

Ingredients

For our dessert cups, I recommend making the mango puree first, followed by the mousse, and then the coconut nougatine on top for the perfect combination of creamy, airy, and crunchy. 

Mango Puree

Coconut Mousse

This mousse is basically a crémeux that has been lightened with whipped cream. Some coconut mousse recipes use egg whites, coconut cream, and coconut extract, but egg yolks, heavy cream, and coconut milk make for a very silky texture.

Coconut Nougatine

Nougatine is going to serve as our texture in these dessert cups. Crunchy, sweet, and highly addictive.

Ingredients Tips and Substitutions

Mango: Make sure to buy them pretty ripe so they are soft, sweet, and easy to slice. To pick the perfect mango press on them lightly and if they feel slightly soft (not too soft) then they are ready to use! You can also buy frozen mango.

Coconut flakes: To make our coconut nougatine we need coconut flakes for texture and flavor. We are using unsweetened for this recipe because we are adding sugar to our components. You can use sweetened if you would like, just make sure to adjust your sugar measurement so you don't make your recipe too sweet.

Pectin NH: Pectin is a thickening agent that is used in many jams, spreads, and compotes. It is what helps thicken your sauce to become more pliable and gives it that jam texture. You can usually find it in the grocery store in the canning or food preservation aisle or you can order it online.

Gelatin: We are using 200 bloom gelatin sheets because sheets will create a transparent and extra shiny product. You can use gelatin powder since it's easier to find or can order sheets online.

Vanilla: We are using a vanilla bean to produce the best vanilla flavor, but you can use vanilla bean paste or extract. Nielsen Massey has amazing vanilla paste, extract, and beans!

Coconut Mango Dessert Cups Step-By-Step

Making the Mango Puree

1. To make your simple syrup, add your sugar and water into a small pot over medium heat. Bring it to a boil and cook until the sugar dissolves. Pour into a glass container to cool and store in the fridge.
2. Cut up your mangoes and dice them into chunks. Place the diced mangoes into a blender or food processor.
3. Add your simple syrup and blend everything together until it becomes a thin smoothie-like texture.
4. Strain the mix into a bowl or container to get rid of lumps and extra pulp. This makes the puree super smooth. Set this aside to use later. If you want to make this ahead of time, you can refrigerate it for a week or freeze it for up to a month.

Making The Coconut Mousse

1. Add your cold whipping cream into the bowl of a stand mixer with the whisk Add your cream into the bowl of a stand mixer with the whisk attachment. Whip to a soft-medium peak. Do not overmix, I recommend finishing the mixing by hand.
2. Soak the gelatin in cold water (blooming). Let it absorb for 1-2 minutes.
3. Add the coconut milk, and half of the sugar into a small pot over medium heat. The sugar prevents the coconut milk from burning.
4. Add in the vanilla. Whisk the mix in the pot and bring it to a boil.
5. Bring the milk to a simmer (just beginning to see bubbles forming) while mixing constantly.
6. Add the egg yolks and the other half of the sugar into a medium bowl.
7. Whisk together until you reach a smooth texture and the sugar is dissolved.
8. Once your coconut milk mixture is boiling, temper your yolks with some of the milk by pouring ⅓ of the hot mixture into the yolks while whisking constantly. Pour everything back into the pot. 
9. Cook everything while whisking constantly until it reaches 181ºF (83ºC). About 2-5 minutes or until the mix no longer drips from your whisk. 
10. Add in your gelatin and mix to combine. If you're using gelatin sheets, squeeze out the excess water first.
11. OPTIONAL: Pour your mix into a separate bowl over ice to cool down the mix quickly to 20ºC-25ºC (Around 70ºC).
12. Add ⅓ of your whipped cream into your cooled coconut milk mix to make the mixture lighter. Whisk together.
13. Lightly fold in the rest of your whipped cream using a spatula. Set it aside for about an hour so the mousse can thicken. Once it becomes thick and fluffy it's ready to use. Don't let it completely set up before you pipe it into your cups.

Making The Coconut Nougatine

1. Preheat your oven to 325º F (162ºC).
2. Combine your sugar and pectin in a small bowl. Mix together.
3. Add your butter, corn syrup, and sugar/pectin mixture into a medium-sized pot over medium heat until it begins to simmer
4. Reduce your heat to low, then add in your coconut. Mix with a spatula until combined.
5. Pour the nougatine onto a silicone mat over a sheet pan and spread out with an offset spatula as thin as the coconut flakes are. You can use parchment if you don't have a silicone mat.
6. Bake in the oven for about 10 minutes or until golden brown. 
7. Using a circle cutter or a knife, cut the nougatine right away. (Once it cools down it will set and be too hard to cut.)
8. (Optional) Brush the nougatine with a thin layer of melted cocoa butter using a pastry brush. This protects the nougatine from getting soggy. Set aside for decoration later.

Assembling The Dessert Cups

1. When the mousse has thickened, pour it into a piping bag fit with a medium piping tip or just cut the end of your bag.
2. Pipe the mousse into your cups about ¾ of the way full.
3. Put your mango puree into a piping bag and pipe a thin layer on top of the mousse.
4. Refrigerate the cups for a minimum of 1 hour to set up the mousse and puree.
5. (Optional) Cut a banana into slices and top them each with a pinch of sugar in the raw.
6. Lightly caramelize the sugar on top of the banana with a culinary torch.
7. Place the banana on top of the mango puree and add a slice of the coconut nougatine on top. You can decorate your Coconut Mango Dessert Cups how you'd like. Chef Christophe added some gold leaf and lime zest for an extra touch.

FAQ

What can I use coconut mousse for? This mousse is great for piping into a mold to use for an entremet cake, or for dessert cups like this. It's not immediately as stable as some other types of mousse, so I wouldn't pipe it directly onto a layer of cake, but let it set up in a mold, and then add it to your dessert.

Can I make the mousse without gelatin? Gelatin is the thickening agent so I'd recommend not skipping it out entirely. However, you can substitute any gelatin for vegetarian gelatin.

What is the shelf life of these dessert cups? These can last for about 1 week in the fridge and up to a month in the freezer

How do you store coconut mousse? These coconut mousse dessert cups must be refrigerated after a few hours. Cover them in plastic wrap or store them in an airtight container. To prevent the coconut crisp from getting soggy, store it at room temperature and add it to the mousse when you're ready to serve. 

Can I add flavors to this mousse? This recipe would be delicious as a chocolate coconut mousse or strawberry coconut mousse. Just add some chocolate ganache, white chocolate shavings, or strawberry puree on top.

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Coconut Mango Dessert Cups

Light and creamy coconut mango dessert cups are a delectable gluten-free summer treat. They're very easy to make and are a favorite for coconut lovers!

Course Dessert

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Chilling time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 8 cups

Author Elizabeth Marek

Equipment

• 1 Blender or food processor
• 1 medium saucepan
• 1 silicone mat optional, can use parchment
• Parchment Paper
• 1 Sheet pan
• 1 Whisk
• 1 Spatula
• 8 Dessert cups for serving
• Food Scale for weighing ingredients

Ingredients

Mango Puree

• 400 grams fresh or frozen mango diced
• 2 tablespoons simple syrup ½ cup water + ½ cup sugar

Coconut Mousse

• 7.5 grams gelatin sheets if using powder add 45 grams of water to soak in
• 62 grams egg yolks
• 45 grams sugar
• 312 grams coconut milk
• 300 grams heavy whipping cream
• 1 teaspoon vanilla

Coconut Nougatine

• 15 grams sugar
• 0.5 grams pectin NH
• 15 grams glucose or corn syrup
• 27.5 grams unsalted butter
• 27.5 grams coconut flakes unsweetened

Instructions

Mango Puree

• To make your simple syrup, add your sugar and water into a small pot over medium heat. Bring it to a boil and cook until the sugar dissolves. Pour into a glass container to cool and store in the fridge.
• Once the sugar syrup boils, take it off the heat and set it aside to cool down to room temperature.
• Once it's at room temperature, pour your syrup into a container and set it aside. You can also store this on your shelf for many months, so it never hurts to make a lot and keep it stored.
• Cut up your mangoes and dice them into chunks. Place the diced mangoes into a blender or food processor.
• Add your simple syrup and blend everything together until it becomes a thin smoothie-like texture.
• Strain the mix into a bowl or container to get rid of lumps and extra pulp. This makes the puree super smooth. Set this aside to use later. If you want to make this ahead of time, you can refrigerate it for a week or freeze it for up to a month.

Coconut Mousse

• Add your cream into the bowl of a stand mixer with the whisk attachment. Whip to a soft-medium peak.  Do not overmix, I recommend finishing the mixing by hand.
• Soak the gelatin in cold water (blooming). Let them absorb for 1-2 minutes.
• Add the coconut milk, and half of the sugar into a small pot over medium heat. The sugar prevents the coconut milk from burning.
• Add in the vanilla. Whisk the mix in the pot and bring it to a boil.
• Add the egg yolks and the other half of the sugar into a separate bowl. 
• Whisk together until you reach a smooth texture and the sugar is dissolved.
• Once your coconut milk mixture is boiling, temper your yolks with some of the milk by pouring ⅓ of the hot mixture into the yolks while whisking constantly. Pour everything back into the pot. 
• Cook everything while whisking constantly until it reaches 181ºF (83ºC). About 2-5 minutes or until the mix no longer drips from your whisk. 
• Add in your gelatin. If you're using gelatin sheets, squeeze out the excess water first.
• OPTIONAL: Pour your mix into a separate bowl over ice to cool down the mix quickly to 20ºC-25ºC (Around 70ºC).
• Add ⅓ of your whipped cream into your cooled coconut milk mix to make the mixture lighter. Whisk together.
• Lightly fold in the rest of your whipped cream using a spatula. Set it aside for about an hour so the mousse can thicken. Once it becomes thick and fluffy it's ready to use. Don't let it completely set up before you pipe it into your cups.

Coconut Nougatine

• Preheat your oven to 325º F (162º C).
• Combine your sugar and pectin in a small bowl. Mix together.
• Add your butter, corn syrup, and sugar/pectin mixture into a medium-sized pot over medium heat until it begins to simmer.
• Reduce your heat to low, then add in your coconut. Mix with a spatula until combined.  
• Pour the nougatine onto a silicone mat over a sheet pan and spread out with an offset spatula as thin as the coconut flakes are. You can use parchment if you don't have a silicone mat.
• Bake in the oven for about 10 minutes or until golden brown. 
• Using a circle cutter or a knife, cut the nougatine right away. (Once it cools down it will set and be too hard to cut.)
• (Optional) Brush the nougatine with a thin layer of melted cocoa butter using a pastry brush. This protects the nougatine from getting soggy. Set aside for decoration later.

Assembling the Dessert Cups

• Pipe the mousse into your cups about ¾ of the way full.
• Put your mango puree into a piping bag and pipe a thin layer on top of the mousse.
• Refrigerate the cups for a minimum of 1 hour to set up the mousse and puree.
• (Optional) Cut a banana into slices and top them each with a pinch of sugar in the raw.
• Lightly caramelize the sugar on top with a blow torch.
• Place the banana on top of the mango puree and add a slice of the coconut nougatine on top. You can decorate your Coconut Mango Dessert Cups how you'd like. Chef Christophe added some gold leaf and lime zest for an extra touch.

Notes

*** I recommend making the mango puree first, followed by the mousse and then the coconut nougatine while the mousse is setting.

• Weigh your ingredients to avoid failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
• Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes and fillings to collapse or split.
• Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Ingredients Tips And Substitutions

Mango: Make sure to buy them pretty ripe so they are soft, sweet, and easy to slice. To pick the perfect mango press on them lightly and if they feel slightly soft (not too soft) then they are ready to use! You can also buy frozen mango.

Coconut flakes: To make our coconut nougatine we need flakes for texture and flavor. We are using unsweetened for this recipe because we are adding sugar to our components. You can use sweetened if you would like, just make sure to adjust your sugar measurement so you don't make your recipe too sweet.

Pectin NH: Pectin is a thickening agent that is used in many jams, spreads, and compotes. It is what helps thicken your sauce to become more pliable and gives it that jam texture. You can usually find it in the grocery store or you can order it online.

Gelatin: We are using 200 bloom gelatin sheets because sheets will create a transparent and extra shiny product. You can use gelatin powder since it's easier to find, but you can order sheets online.

The post Coconut Mousse Recipe appeared first on Sugar Geek Show.

What's great about this cranberry filling recipe is that it's got some real texture to it. But if you prefer your filling to be a bit smoother, just blend up your cranberry filling after it has cooled down to make it nice and smooth. 

Homemade Cranberry Filling Ingredients

How to Make Cranberry Filling Step-By-Step

1. In a saucepan, combine water, sugar, zest, juice, and cranberries together over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.
2. Reduce the heat to medium and let the mixture reduce for about 10 minutes or until the mixture is thickened. It will thicken even more as it cools.
3. Remove from the heat and let the mixture cool before using. 
4. Once your filling is cool, use an immersion blender or blender to make your cranberry filling smoother. This is totally optional. 
5. Store in an airtght container in the fridge for up to 2 weeks or freeze for 6 months.

More Cranberry Filling Ingredients Combinations

Try out some of these combinations and make this homemade cranberry filling your own!

In place of water you can use: 

• Apple juice
• Apple cider
• Orange juice
• Red Wine

In place of sugar try:

• Brown sugar
• Maple syrup
• Honey
• Corn syrup
• Agave syrup

In place of orange zest and juice:

• Lemon
• Lime

Add more flavors by adding in other fruits like blueberries, strawberries, or apple chunks. You could even add in spices like cinnamon, cloves, and nutmeg for some warmth and extra flavor! It's all up to you to customize this filling and make it your own! 

FAQ

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Homemade Cranberry Filling

This sweet and tart homemade cranberry filling only takes four ingredients and 10 minutes to make! This recipe accommodates several other ingredient substitutions and flavor ideas!

Course Side Dish

Cuisine American

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 1 cup

Calories 774kcal

Author Elizabeth Marek

Ingredients

• 12 ounces fresh cranberries
• 7 ounces sugar or maple syrup, brown sugar, honey, etc
• 8 ounces water or apple juice, orange juice, red wine, etc
• 1 Tablespoon orange zest or lemon, lime
• 3 Tablespoons fresh squeezed orange juice or lemon, lime

US Customary - Metric

Instructions

Homemade Cranberry Filling Instructions

• In a saucepan, combine water, sugar, zest, juice, and cranberries together over medium-high heat until it begins to simmer. Stir occasionally to prevent burning.
• Reduce the heat to medium and let the mixture reduce for about 10 minutes or until the mixture is thickened. It will thicken even more as it cools.
• Remove from the heat and let the mixture cool before using. This takes about 2 hours in the fridge to cool completely.
• Once your filling is cool, use an immersion blender or blender to make your cranberry filling smoother. This is totally optional.
• Store in an airtight container in the fridge for up to 2 weeks or freeze for 6 months.

Video

Notes

Try out some of these combinations and make this homemade cranberry filling your own!

In place of water you can use: 

• Apple juice
• Apple cider
• Orange juice
• Red Wine

In place of sugar try:

• Brown sugar
• Maple syrup
• Honey
• Corn syrup
• Agave syrup

In place of orange zest and juice:

• Lemon
• Lime

You can even add in other fruits like blueberries, strawberries, or apple chunks. 

Add in spices like cinnamon, cloves, and nutmeg for some extra flavor but it's all up to you!

Other Important Things to Note Before You Start:

1. Cranberry sauce is naturally high in pectin and will thicken as it cools. Allow 2 hours for cooling or better yet, make it the day before. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it’s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition

Serving: 2ounces | Calories: 774kcal | Carbohydrates: 200g | Protein: 1g | Fat: 1g | Sodium: 14mg | Fiber: 1g | Sugar: 198g | Vitamin C: 8mg

The post Homemade Cranberry Filling appeared first on Sugar Geek Show.

Recipe

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Marionberry Filling Recipe

This is a delicious berry cake filling that's easy to make and won't leak out of your cake layers.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 17 minutes minutes

Total Time 22 minutes minutes

Servings 7 cups

Calories 1484kcal

Author Elizabeth Marek

Ingredients

Ingredients

• 1 cup pasterized egg whites
• 2 lbs powdered sugar
• 2 lbs unsalted butter room temperature
• 1 teaspoon sea salt
• 1 lb marionberries can use black berries instead, use frozen berries for a sweeter taste
• 1 tube bavarian cream can use shelf-stable vanilla pudding or pastry cream instead
• 1 lemon

Instructions

Instructions

• Add egg whites and powdered sugar to a stand mixer bowl. Turn mixer on medium (setting 5 on Kitchenaid mixer).
• As egg whites and powdered sugar is mixing, start adding butter, one chunk at a time. Add ½ of the butter.
• After adding ½ the butter, turn mixer up to high setting and continue adding the rest of the butter.
• Add the sea salt. Let the mixer run on high for 10 minutes to let the buttercream whip and mix accordingly.

  Stop mixing buttercream when it has turned white, if you stop too soon it will taste like butter and not frosting.
  
• While buttercream is mixing, place marionberries in a strainer over a large bowl and push out excess juice with a spatula.
• If your buttercream starts to creep up the edges of the side of the bowl, use a creme brulee torch to heat the sides of the bowl just enough so that the buttercream starts to slide back down. Don't overheat with the torch.
• After straining, put marionberries into a bowl. Roll lemon on a hard surface to get it ready for squeezing. Add a squeeze of lemon juice onto the marionberries.
• Squeeze bavarian creme into berries until there are equal parts creme and berries. Mix together with a spatula.
• When buttercream has finished and is white, remove ½ of the batch and set aside. Add the berries to the mixer bowl and make sure there's equal parts buttercream to berry mixture.
• Mix on high for about 1 minute until combined. Use the rest of the buttercream to ice the outside of the cake

Video

Notes

Adding buttercream to the berry filling will give it body and make it harden after putting the cake in the fridge to cool. This will ensure that the filling will not run out of the cake.

Nutrition

Calories: 1484kcal | Carbohydrates: 137g | Protein: 5g | Fat: 105g | Saturated Fat: 66g | Cholesterol: 278mg | Sodium: 408mg | Potassium: 213mg | Fiber: 3g | Sugar: 130g | Vitamin A: 3375IU | Vitamin C: 21.8mg | Calcium: 56mg | Iron: 0.6mg

Skill level: Newb
Learn how to make this delicious Marionberry cake filling.

The post Marionberry (Blackberry) Filling Recipe appeared first on Sugar Geek Show.

There are a lot of chocolate mousse recipes out there that don't use eggs but this recipe is very similar to a classic chocolate French mousse that uses eggs to not only thicken the mousse and stabilize it but adds a richness that you just can't get any other way. The main difference between this chocolate mousse and a traditional mousse is that I fold in whipped cream instead of whipped egg whites at the end. This makes the mousse much creamier, lighter, and melt in your mouth delicious!

Chocolate Mousse Ingredients

This recipe could not be simpler but with every simple recipe, quality ingredients matter!

• Chocolate - Use the BEST chocolate you can get your hands on. I highly recommend using LINDT dark chocolate bars because they melt beautifully and taste delicious. I'd advise staying away from chocolate chips or candy melts because they won't melt properly and the taste will suffer.
• Honey - We use pure local and organic honey for a rich and full bodied flavor! The better the honey, the better the taste! If you don't want to use honey, you can substitute corn syrup, glucose or even agave.
• Whipping Cream - Make sure you're using whipping cream, not half and half. I prefer heavy whipping cream which is 40% fat and makes a very stable whipped cream.
• Vanilla - Sometimes I use dark rum in this recipe which tastes delicious but you can use vanilla as well.

How To Make Chocolate Mousse Step-By-Step

1. Melt your chocolate. I melt mine in the microwave in 30 second increments (be careful not to burn it!) or you can melt it over a bain marie if you don't have a microwave.
2. Set your chocolate aside. I keep mine in the microwave to keep it warm.
3. Place your egg yolks into a large heat proof bowl.
4. Add your honey to a heavy bottom saucepan and heat it on medium-high until it begins to bubble.
5. Remove the honey from the heat and begin slowly pouring it onto the egg yolks while whisking constantly to avoid cooking your eggs. The heat from the honey will cook your eggs enough to be safe to eat.
6. Continue whisking until the eggs look light and foamy (ribbon stage).
7. Add in the rum and mix to combine.
8. Add ⅓ of your chocolate mixture to the egg mixture and fold together until combined.
9. Continue adding your chocolate in thirds until it's all added and is cohesive.
10. Add your whipping cream to the bowl of your stand mixer with the whisk attachment (or whisk using a hand mixer).
11. Whip your cream until it forms firm but soft peaks. The cream should not look curdled or too stiff. Under-mixing in this case is better than over-mixing.
12. Fold Add ⅓ of the whipped cream to your chocolate mixture and fold until combined. Be careful not to fold out all the air you've whipped in.
13. Continue folding in your whipped cream in thirds until everything looks cohesive.
14. I like to put my mousse in a piping bag with a 1M piping tip and pipe the mousse into cups with crushed cookies on the bottom.
15. Top with more whipped cream, shaved chocolate and a sprig of mint or even some fresh berries. So cute!
    

You can also use this mousse recipe to use in mirror glaze cakes, roll cakes or even in stacked cakes but you will have to keep the cake refrigerated.

FAQ

Recipe

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Chocolate Honey Mousse

This chocolate mousse recipe is decadent, rich, creamy, and light as a feather! So incredibly easy to make but looks and tastes like it came from a five-star restaurant! I like to serve mine on crumbled cookies for an added crunch! Best part? It only takes 25 minutes to make!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 105kcal

Author Elizabeth Marek

Ingredients

Chocolate Mousse Recipe

• 6 ounces dark chocolate
• 3 ounces honey
• 2 large egg yolks
• 1 teaspoon vanilla or dark rum
• 11 ounces heavy cream
• ½ teaspoon salt

US Customary - Metric

Instructions

• Melt your chocolate in the microwave in 30 second increments or over a bain marie. Once your chocolate is melted, leave it in the microwave to stay warm while you prepare the other ingredients.
• In a heavy bottom sauce pan, Bring the honey just to a boil and remove from the heat.
• Place your egg yolks into a large heat proof bowl.
• Slowly pour the hot honey into the egg yolks while whisking constantly to prevent the eggs from curdling.
• Continue whisking the eggs until they are thick and foamy and reach the ribbon stage.
• In the bowl of your stand mixer, whip the heavy cream to soft peaks. Set aside.
• Add ⅓ of the melted chocolate to the egg/honey mixture and fold until combined.
• Continue adding the chocolate mixture to the egg mixture in thirds until it's well combined. Be careful not to over-work the mixture and deflate all the air.
• Add in the vanilla or the rum and fold to combine.
• Add the whipped cream to the folded chocolate/eggs in thirds.
• Fold with your spatula, working it around the bowl and through, folding the mousse over on itself until it comes together in a smooth evenly distributed chocolate color. There should be no streaks or chunks of chocolate.
• If you plan to eat the mousse as a dessert, put it into a piping bag and pipe directly into the dessert cups (I piped mine over crushed oreos for added crunch), and then chill to set for about an hour.

  Garnish your chocolate mousse with whatever you choose! I went with shaved chocolate, more whipped cream and a sprig of mint. So fancy!

Video

Notes

Chocolate - Make sure you use the best chocolate you can find. It will give the most flavor to your recipe and you don't need much! I love using Lindt chocolate bars. You can change up the flavor really easily and the chocolate melts really well.

Honey - I like to use locally sourced clover honey because it has a ton of flavor but if you don't like honey, you can use corn syrup, glucose or agave. 

Whipping Cream - Make sure you're using whipping cream, not half and half. I like heavy whipping cream (40%) because it's very stable. 

Chocolate Shavings - I used a vegetable peeler on the edge of my chocolate bar to make the shavings. 

Egg Yolks - Fresh, cold eggs are the easiest to separate and farm eggs have more flavor. 

Storage - You can store chocolate mousse in the fridge, covered, for up to a week

This recipe will work best if your ingredients are all about the same temp. If your cream is too cold, it will seize the chocolate when you try to fold it and you will have chocolate chip mousse (not that it's a bad thing!). It worked best for me to keep the other components warm, by setting them in the microwave, while I worked on the next steps. It is also important to have everything ready to go, read through your steps a few times so you have an idea of what happens when. If you take too long between steps this can also affect the temperatures and therefore the final texture of your mousse. 

This recipe comes together really quickly, so even if the first try turns out to be practice, the great news is it is still delicious to eat, even if you don’t love the look of it.

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 8mg | Potassium: 70mg | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg

The post Easy Chocolate Honey Mousse Recipe appeared first on Sugar Geek Show.

Super smooth, rich in flavor, and incredibly cream, you won't ever want to buy store-bought caramel sauce again after you try this recipe!

Making your own caramel sauce is so much easier than you'd think, and you really only need a few ingredients that you most likely may already have in your home. My favorite thing about this recipe? You can store it in the refrigerator for up to one whole month! Truly, this recipe is so versatile and you can get multiple uses out of it.

Caramel Sauce Ingredients

If you've never made caramel sauce before, it might be surprising to find out it is nothing more than hot sugar, cream, butter and salt that make the delicious and unique taste of caramel. The real trick to making caramel sauce is letting the sugar get a nice deep golden brown before you add in the butter. Most people under-cook their caramel. 

How to make caramel sauce step-by-step

You don't need a thermometer to make caramel sauce but if you're nervous about knowing exactly how long to cook the sugar for and you have a candy thermometer on hand, it's nice to have. 

1. Place the water, sugar, and corn syrup into a medium saucepan (larger is better than smaller) and bring it to a boil over medium-high heat.
2. Brush the sides of the pot with a clean and oil-free pastry brush dipped in water (preferably one you only use for water or sugar) to make sure all the grains of sugar are dissolved in the water.
3. Cover the pot for 5 minutes while the mixture is simmering to further dissolve all the grains of sugar.
4. Uncover the sugar mixture and attach your candy thermometer if you are using one.
5. Continue to let the sugar mixture boil continuously until it starts to deepen in color. This will take about 10 minutes. No need to stir your sugar, just let it do its thing. Once it starts getting golden in color don't walk away! It goes from golden to burned very quickly towards the end. 
6. Once your sugar reaches a deep amber color or 350ºF, remove it from the heat.
7. Add a little cream (about 2 Tablespoons) to your hot caramel while whisking slowly (it will bubble up and that is normal). Then add in the rest of your cream in a slow stream while whisking to combine.
8. Add in your butter, salt, and vanilla extract and whisk to combine until smooth and shiny.
9. Allow your caramel to cool to room temperature before you use it. It will thicken as it cools.

How to get a richer caramel flavor

If you want a caramel sauce that is rich in flavor, the best method to improving your homemade caramel sauce is to let it sit overnight. Letting your sauce sit overnight really allows the flavor to mature, and just one day of letting the ingredients sit together will make all the difference!

If you want to add additional flavors to your caramel sauce, you can infuse your caramel sauce with ingredients like bourbon or vanilla bean. After you have added in all of your required caramel sauce ingredients, you have the option to add 1-2 tablespoons of bourbon to get a whisky flavor, or even 1 vanilla pod's worth of vanilla seeds to get a vanilla bean flavor.

Storing caramel sauce

After the sauce cools down, carefully pour the caramel sauce into a container and cover it tightly (using a lid, an air-tight canister, etc). Keep in mind that the caramel sauce will harden once it reaches a cooler temperature, so be sure that the container you pour your caramel sauce into is microwave-safe if you plan on reheating it. When you reheat it, heat it for no more than a few seconds at a time and repeat this process until it's warm.

Caramel sauce can be stored in the refrigerator for up to 30 days after it is made. If you want to save your caramel sauce for more than 30 days, it can be stored in the freezer for up to 90 days in an airtight container (and you will want to use a microwave-safe container as well).

Tips to avoid crystallization

When you work with sugar, you may experience crystallization. When you boil sugar, the molecules inside move closer together resulting in a change of shape, texture, and color. This is the process used to turn sugar into caramel sauce. The problem you may encounter is when you over boil the sugar and the molecules move too close together, this results in crystallization. The longer you boil your sugar, the more water that evaporates leaving an opportunity for crystallization. This is where a candy thermometer can make your life a lot easier, and will help you ensure you do not over boil your sugar and you can create your desired caramel sauce.

FAQ

What is the difference between caramel sauce and dulce de leche?

While both caramel and dulce de leche are both cooked sugar and milk, the main difference between the two is true caramel sauce is made by cooking sugar until it's a deep brown and then mixing it with cream and butter.

Dulce de leche is made by boiling sweet milk until the water evaporates and the mixture browns and thickens. Dulce de leche stays in a soft sauce-like state at room temperature but the caramel sauce will get thicker and firmer as it cools down.

Can you use this recipe to make caramel candy?

Although similar, caramel sauce and caramel candy are prepared differently. Caramel candy used inside candy bars or on caramel apples is typically cooked by combining the sugar, cream, corn syrup, butter, and salt all together and once and letting it cook until it's thick and golden brown.

Should you stir caramel?

Stirring caramel while it cooks is not necessary. In fact, you really should NOT stir caramel while it's cooking at all.

If you stir and agitate the caramel too much while it's wet, this will result in clumpy caramel that starts to recrystallize (which will give you those pesky jagged edges and become more solid than liquid).

How do I make my caramel sauce thicker?

The key to thicker caramel sauce is adding more butter.

Extra tips for making caramel sauce

• Use a super clean pot and utensils. Using items that are not completely clean can contaminate your sauce and cause it to crystallize.
• Make sure you allow the sugar to get that deep brown color but don't burn it.
• Get all your ingredients ready before you start so you can move to the next step right when you need to. The sugar will be too pale one minute and too dark the next so keep your eyes on it! Don’t be tempted to add your ingredients too soon. You want a nice dark color but not burned. A darker color means a richer flavor.
• I always have a batch of salted caramel in my fridge ready to go. It’s a decadent flavor that is well-loved by pretty much everyone and a little bit goes a long way.

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Salted Caramel Recipe

Delicious, creamy and rich salted caramel. Great for adding to buttercream or using as a filling for cake decorating. Drizzle over the top of your cake for added decadence.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 28 oz

Calories 126kcal

Author Elizabeth Marek

Equipment

• Medium saucepan with a lid
• candy thermometer (optional)

Ingredients

Ingredients

• 14 ounces granulated sugar
• 2 ounces water
• 4 ounces corn syrup
• 6 ounces unsalted butter
• 8 ounces heavy cream
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract

US Customary - Metric

Instructions

Instructions

• Combine the sugar, corn syrup, water, and salt in a medium to large sized saucepan. Bring to a simmer over medium-high heat. No need to stir.
• Brush the sides of the pot down with a clean and oil-free pastry brush (preferably one only used for water or sugar) to make sure all the grains of sugar are dissolved.
• Cover the pot with the lid for 5 minutes and allow the condensation to continue to dissolve all the grains of sugar on the sides of the pot that might cause your caramel to crystalize.
• Remove the lid and attach a candy thermometer if you are using one.
• Continue cooking the sugar until it's a deep golden amber color or the candy thermometer reads 350º (hard crack stage) This can take from 5-10 minutes so keep an eye on it to avoid burning.
• Remove the sugar from the heat from heat and slowly whisk in a couple Tablespoons of the cream (it will bubble and steam) then continue whisking in the rest of the cream in a slow stream.
• Add in your butter, salt, and your vanilla. Stir until creamy and smooth.
• The sauce will thicken as it cools down. Store leftover sauce in the refrigerator for up to a month or freeze for 6 months or more.

Notes

Use a super clean pot and utensils. Using items that are not completely clean can contaminate your sauce and cause it to crystallize.

Make sure you allow the sugar to get that deep brown color but don't burn it.

A few tips for success. Get all your ingredients ready before you start so you can move to the next step right when you need to. The sugar will be too pale one minute and too dark the next so keep your eyes on it! Don’t be tempted to add your ingredients too soon. You want a nice dark color but not burned. A darker color means a richer flavor.

Store in refrigerator covered for up to a month.

Nutrition

Serving: 1oz | Calories: 126kcal | Carbohydrates: 14g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 24mg | Potassium: 7mg | Sugar: 14g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 7mg

The post Caramel Sauce Recipe appeared first on Sugar Geek Show.

Apple filling is so much more than a pie filling. You can use it as a topping for cheesecakes, for apple danish, for filling a cake and yes, for apple pie. I love to make a big batch of this in the fall and can or freeze it so I have apple filling all year long. All you need are some apples and 20 minutes! 

What are the best apples to use for filling?

Every year, we go to the Portland Apple Festival and taste dozen of apples. It's literally one of my favorite fall traditions. A very close second to Halloween. I love picking out the perfect apples to use for our annual applesauce and apple filling canning weekend!

I use Jonagold apples for this apple pie filling because they stay firm after being cooked and they have a tart flavor that works well with the sweetness of the brown sugar. You can use other apple varieties for this recipe. 

How do you know what apples are best to use for apple filling? If the apple is good for making pie, it's great for filling. You want an apple that is going to hold it's shape when cooked and not turn to mush. 

• Jonagold - Slightly tart, crisp and holds it's shape well after baking.
• Honeycrisp - Crisp, sweet, holds it's shape well after baking. 
• Braeburn - Crisp, sweet and very juicy. Holds it's shape well for baking. 
• Mutsu - Sweet, firm and great for baking
• Pink Lady - Sweet, crisp and firm. Great for baking. 

Tips for cutting apples?

When prepping your apples to become filling, there are a few things to keep in mind. 

1. Peel your apples - apple skins can taste really chewy in the filling
2. Use an apple corer - for years I cored my apples with a paring knife. This year I got an apple corer and it made life so much easier! Worth it! 
3. Cut your apples into even-sized pieces - apple pieces that are all the same size will cook more evenly

If you cut your apples into wedges, they will cook unevenly. The ends will become very soft and mushy and the centers will stay hard. Large apple wedges are also hard to use for anything other than pie filling because of their large size. 

Thin slices may look nice but they can break down really easily. Then your filling looks a little messy. They can also be hard to use in other recipes besides pie. 

The best way to cut your apples is in small cubes. Not only is it the easiest way to cut the apples but the size allows the apples to cook evenly and is the easiest to use in a variety of recipes. 

How do you make the best tasting apple filling?

1. Customize the taste - Adjust the spices to your liking! That's the BEST reason to make your own apple filling! You can make it exactly the way that you like it. I personally love extra cinnamon and using apple cider instead of water. 
2. Use the apples you like - Even though I recommend using a tart and firm apple, you can really use whatever you have or apples you really like the taste of. I often have Honeycrisp apples on hand because I love the taste so I use them for my apple recipes. If you have a tree in your backyard and you want to use those, go for it! Free apples are the best apples. 
3. Undercooked is better than overcooked - Apples taste best when they are still a little firm. Think al dente but for apples. 

What is the best way to thicken apple filling?

The most common way to thicken most fillings is to use either cornstarch, flour or tapioca. I prefer cornstarch but you can use other thickeners if you prefer. Here are the benefits and disadvantages of using any of these three thickening agents and how much to use. 

Cornstarch is made of corn and thickens at 212ºF (boiling point).

1. Advantages - It is nearly translucent when cooked, tasteless and fairly stable.
2. Disadvantages - it does not play nice with acid (such as lemon juice). If your recipe calls for acid, make sure you thicken the liquid first and then add the acid after it's thickened. The acid will not affect the cornstarch once it has thickened. Cornstarch breaks down after it has been frozen and will not be as thick. It's better to can leftover filling. 

Flour is made of wheat and thickens at 202ºF 

1. Advantages - Stable filling that does not break down when frozen and is not affected by acid
2. Disadvantages - Filling thickened with flour is slightly opaque and may have a slight flour aftertaste. 

Tapioca Flour is made from the cassava root and thickens at 212ºF (boiling point).

1. Advantages - Translucent in color, sweet-tasting and not affected by citrus or freezing.
2. Disadvantages - It can become hard if over-cooked and may be harder to find in stores in your area. 

How to substitute thickening agents

• 1 Tablespoon cornstarch = 4 teaspoons tapioca flour
• 1 Tablespoon cornstarch = 4 Tablespoons flour

How long does apple filling last?

You can keep apple filling in the refrigerator for about two weeks. If you want to freeze it, use flour or tapioca instead of cornstarch as your thickener so your filling does not degrade when you defrost it. Or you can can your apple filling and have it on hand for years! 

Most cooks recommend substituting 1 tablespoon of cornstarch with 2 tablespoons of tapioca flour.

What can I use apple filling for?

There is really no limit to what you can do with this delicious apple filling. Cake filling, apple pie, ice cream topping, you name it! I love pairing it with my applesauce spice cake and brown butter cake recipes! 

If you're using it for cake filling, make sure to pipe a buttercream dam around the rim of your cake to keep the filling from spilling out the sides of your cake. Or, you can mix your frosting and filling together to make it that much more stable!

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Apple Filling Recipe

The best apple filling recipe made with fresh Jonagold apples, apple cider, spices and honey! The perfect apple filling to use in pies, cakes and any apple dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups

Calories 370kcal

Author Elizabeth Marek

Equipment

• apple corer

Ingredients

Spiced Apple Filling Recipe

• 2 lbs apples or other starchy apple like granny smith or honeycrisp (about 4 apples)
• 1 tablespoon lemon juice
• 1 oz butter
• 4 oz brown sugar or white sugar is fine
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 12 oz apple juice or water
• 1 oz cornstarch
• 2 oz water
• 1 tablespoon honey
• 1 tablespoon vanilla extract
• 1 teaspoon orange extract

US Customary - Metric

Instructions

• Peel, core and chop apples into small, ½" cubes
• Place apples in a large pan over medium heat
• Add butter and stir until butter is melted. About 1 minute.
• Add apple juice, cinnamon, cloves, salt, and sugar and stir to combine.
• Stirring occasionally, cook until the apples have softened. They should still have a little bit of firmness, but not be mushy.
• Whisk water and cornstarch together in a separate cup to make a slurry, then add to apples while gently stirring over medium-high heat.
• Cook and stir for 2 to 3 minutes until the mixture begins to bubble to make sure the cornstarch is fully cooked.
• Remove the mixture from the heat.
• Add in orange extract, vanilla, lemon juice, and honey. Stir to combine.
• Pour into a cake pan or bowl and refrigerate to cool quickly. Store about 2 weeks in the fridge.

Video

Notes

1. The original recipe called for apple cider because its concentrated in flavor and unsweetened but so many people used apple cider VINEGAR instead that I changed the recipe. If you can find apple cider JUICE then I feel that tastes better. 
2. If you don't have an apple corer, you can core your apples by hand with a sharp knife. 

Nutrition

Serving: 1cup | Calories: 370kcal | Carbohydrates: 81g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 212mg | Potassium: 366mg | Fiber: 6g | Sugar: 64g | Vitamin A: 300IU | Vitamin C: 13mg | Calcium: 49mg | Iron: 1mg

The post Apple Filling appeared first on Sugar Geek Show.

You might be intimidated by the idea of making your own lemon curd from scratch but I promise it's super easy! If you're like me, you end up with leftover egg yolks pretty often from making a white cake or macarons. In fact, I think lemon curd might have been invented specifically to use up those leftover egg yolks. 

LEMON CURD INGREDIENTS

I’m not a big fan of super sweet lemon curd. I like mine to be pretty tart. If you do like sweeter lemon curd, you can add one or two more ounces of sugar and adjust the sweetness to your taste. 

LEMON CURD STEP-BY-STEP

Step 1 – Zest the lemons with a microplane and place them into a bowl to use later. Make sure you avoid the pith (white part) of the lemon. That part is super bitter and will make your curd taste weird.

Pro-tip – Roll your lemons before slicing to release the juices better. 

Step 2 - Then slice your lemons in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.

Step 3 – Place your egg yolks, cornstarch, and salt in a large bowl. Whisk well to combine and set aside. (You will be adding more to this later, so make sure it's a large enough bowl.)

Step 4 – Add your lemon juice, granulated sugar, and lemon zest to a saucepan and whisk together to combine.

Step 4 – Stir constantly and bring to a simmer over medium heat.

Step 5 – When it has reached a simmer, scoop about ½ cup of the hot lemon juice mixture and slowly add it into the egg yolk mixture while whisking continuously. Add about 1 cup of liquid total. This is what we call tempering, meaning we are slowly heating up the cold egg yolk mixture with a hot mixture so that it begins to thicken but we don't accidentally cook the eggs too much by putting them on direct heat. 

Step 6 – Now that your egg mixture is warmed up a bit, you can safely add the tempered egg mixture back into the hot lemon mixture while whisking continuously. 

Since the main ingredient used in lemon curd is egg yolks, we have to be very careful about how quickly we heat the mixture. If you walk away for even a minute, the eggs can curdle and you’ll have lemon scrambled eggs. Yuck. So whisking is important. 

Pro-tip - If you do accidentally get some cooked eggs, you can pass your curd through a strainer after it's done to remove any bits of cooked egg. 

Step 7 – Whisk constantly and cook over medium heat until desired thickness. I cook mine for about 2 minutes because I like thick lemon curd. 

Test the thickness by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!

Pro-tip – Removing the curd at 170ºF  will yield a thinner consistency while removing at 180ºF  will be thicker.

Step 8 –  Remove the curd from the heat. Add your butter in chunks and whisk until the butter is melted and everything is combined. The lemon curd will continue to thicken as it cools. 

Step 9 – Pour into a heat-proof jar and store in the fridge for up to one week or freeze for up to a year. Cover the curd with plastic wrap so that it is touching the surface of the curd without any air bubbles in between, this will prevent a skin from forming on the top of the curd. 

LEMON CURD FAQ:

WHAT KIND OF POT SHOULD I USE TO MAKE LEMON CURD?

If you're like me, you've probably heard conflicting information about whether or not lemon curd can be cooked on direct heat. I used to always make it with a bain-marie, but now I just use a large, wide, shallow sauté pan and whisk continuously and it works great.

If you're nervous about it, you can use a double boiler (or bain-marie). Start by placing about an inch of water in the bottom of a saucepan and bring it to a simmer (gentle bubbles) and place a heatproof bowl over the top of the pan. It’s a way to heat very gently so the chances of burning it are lower.

If you use a bain-marie, you'll have to cook your curd for about 20 minutes to get it to 170º F. 

IS THERE A DIFFERENCE BETWEEN LEMON CURD AND LEMON PIE FILLING?

Yes, there is a difference. Lemon curd is smooth, creamy, and never really “sets” completely. If you fill a tart shell with lemon curd and bite into it, the curd will slowly ooze out.

Lemon pie filling is set with either corn starch or flour and when it’s poured into the shell, it is then baked so when you slice the pie, the filling does not move a bit. This is how lemon meringue pie is made and one of my favorite pies of all time. Now I want pie.

LEMON CURD AS A CAKE FILLING

This curd pairs perfectly as a filling with my lemon blueberry buttermilk cake. Make sure you cook your lemon curd to at least 175º F if you’re going to use it as a cake filling. If you don’t, you could end up with runny lemon curd which isn’t going to be very stable in the cake.

Be sure you create a dam (ring of buttercream) around the outside layer of your cake. Then fill the center with no more than ⅛″ of curd. The dam will keep the curd from oozing out the sides of your cake.

LEMON CURD IN BUTTERCREAM

Lemon curd works great in buttercream, too. Just whip about ½ cup of curd into 6 cups of buttercream. Add in lemon extract if you want a full-on lemon-party!

WHAT KIND OF LEMONS ARE BEST?

When you're making lemons you want to use regular lemons not meyer lemons. Meyer lemons are smaller, have smoother skin, and are not as tart. A Meyer lemon curd would also probably be delicious, but you'll want to use regular lemons for this recipe. 

Fresh lemon juice is best to use, but you can use bottled lemon juice if you can't get fresh lemons.

WHY DOES MY LEMON CURD TASTE LIKE METAL?

Sometimes using a metal pan can give your curd a slight metallic aftertaste. This occurs because the lemons are highly acidic and can break down metal from cheaper pans. If you have this issue, try doing a bain-marie with and use a porcelain or glass bowl. Using a silicone whisk can also help. 

HOW LONG CAN I FREEZE LEMON CURD?

Lemon curd freezes very well! You can freeze it for 6 months and then defrost it when you want to use it. I like to freeze 1 ounce portions in silicone ice cube trays then place them into a ziplock bag so that I can easily portion out my curd for baking recipes. 

HOW TO FIX LEMON CURD

If you curdled your curd (lol) DON'T freak out! Strain it through a colander to remove the lumps. 

RELATED LEMON RECIPES

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Lemon Curd Recipe

Tart and tangy homemade lemon curd that is thick enough to use as a cake filling, tarts or filling pastries. Making your own lemon curd is so easy and a great way to use up extra egg yolks.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 787kcal

Author Elizabeth Marek

Ingredients

• 8 ounces lemon juice (1 cup) About 6 large fresh lemons
• 2 Tablespoons lemon zest
• 6 ounces granulated sugar (1 cup) add 2 more ounces if you like sweeter lemon curd.
• 5 egg yolks
• ¼ teaspoon salt
• 1 Tablespoon cornstarch
• 4 ounces unsalted butter (½ cup)

US Customary - Metric

Instructions

• Zest the lemons, then slice them in half and juice them into a measuring cup. Use a small colander or a lemon juicer to keep out any seeds.
• Place the egg yolks, cornstarch, and salt in a large bowl. Whisk well to combine and set aside. (You will be adding more to this later, so make sure it's a large enough bowl.)
• Add your lemon juice, granulated sugar, and lemon zest to a large, shallow sauté pan.
• Stir constantly with a whisk and bring to a simmer over medium heat.
• When it has reached a simmer, scoop about 1 cup of the lemon juice mixture and slowly add it into the egg yolk mixture while whisking. Add about 1 cup of liquid total.
• Add the tempered egg mixture back into the lemon mixture while whisking constantly. Keep an eye on it and keep whisking, if you walk away for even a minute, the eggs can curdle.
• Whisk constantly and cook over medium heat until desired thickness. I cook mine for about 2 minutes because I like thick lemon curd. Use a thermometer to check the temperature of the lemon curd.

  Removing the curd at 170ºF (76ºC)will yield a thinner consistency while removing at 180ºF (82ºC) will be thicker.
• Add your butter in chunks to the lemon curd and whisk until the buter is melted and combined. Remove the lemon curd from the heat. It will continue to thicken as it cools. 
• Pour the finished lemon curd into a heat-proof jar or bowl. Cover the curd with plastic wrap so that it is touching the surface of the curd without any air bubbles in between, this will prevent a skin from forming on the top of the curd.  Store it in the fridge for up to one week or freeze it for up to a year.

Video

https://youtu.be/n0TJ2RjjdZk

Notes

1. Weigh your ingredients to avoid failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
2. Roll your lemons before slicing to release the juices better. Make sure you avoid the pith (white part) of the lemon. That part is super bitter and will make your curd taste weird.
3. Adding some of the hot lemon mixture into the egg yolks is called "tempering." This helps the eggs mix in smoothly and not curdle. 
4. Test the thickness of your curd by dipping the back of a spoon into your lemon curd and drag your finger across it. If it holds the shape without dripping off too quickly, it's done!
5. If you intend to use this as a cake filling, make sure to cook your lemon curd to at least 175º F. If you don’t, you could end up with runny lemon curd.
6. If your mixture is lumpy, you can strain it to remove any large pieces of zest, seeds or curdled eggs.
7. Meyer lemons are not the same as regular lemons. You'll want to use regular lemons for this recipe. You can also use bottled lemon juice if needed, but fresh is best.

Nutrition

Serving: 2ounces | Calories: 787kcal | Carbohydrates: 98g | Protein: 1g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 149mg | Sodium: 301mg | Potassium: 117mg | Fiber: 1g | Sugar: 88g | Vitamin A: 1453IU | Vitamin C: 52mg | Calcium: 28mg | Iron: 1mg

The post Lemon Curd appeared first on Sugar Geek Show.

PEACH FILLING INGREDIENTS

You can use any kind of peaches you want, fresh, frozen, or even canned (just drain the liquid and use it for the water measurement). I'm using ClearGel as the thickening agent because it stays very clear, is super shiny, and freezes well. You can also use cornstarch! Jump to recipe below for all of the steps!

PEACH FILLING STEP-BY-STEP

Step 1 – Peel, core, and chop the peaches into small, ½" cubes or thin slices depending on what you're using the filling for. I like small pieces for things like hand pies and larger pieces for peach pie or for use as a topping. Make sure you remove the skins or they will taste chewy and not have a great texture. You can also use frozen peaches which makes this even easier! 

Step 2 – Add your sliced peaches to a large saucepan over medium heat. Add water, sugar, cinnamon, salt, and brown sugar.

Step 3 – Cook the mixture until the peaches are as soft as you like them. Fresh peaches will take the longest to cook.

Step 4 – Combine your ClearGel (or cornstarch) with the cool water and whisk together to make a slurry.

Pro-tip - ClearGel is not as strong as cornstarch. For every 1 ounce (28 g) of ClearGel, use ½ ounce of cornstarch.

Step 6 – Pour the slurry into your hot peach mixture and cook until the peach filling is nice and thick and turns clear. 3-5 minutes. Cook for one more minute to make sure the ClearGel is thoroughly cooked.

Pro-tip – Cornstarch doesn't like acid, so it's best to add the lemon after your cornstarch has cooked out a bit. 

Step 7 – Remove the mixture from the heat and add in your lemon juice and vanilla extract. Stir to combine.

STORING AND SERVING PEACH FILLING

Now you can pour the hot filling into jars and can store your peach filling! Check out this blog post on canning peach pie filling for more detailed info. Storing in the fridge will work, but I prefer to let the filling cool down and freeze peach pie filling. The peach filling is good in the fridge for up to a week or 6 months in the freezer. 

This peach filling can be used in pies, on top of cheesecakes, in between cake layers, or even served warm on top of vanilla ice cream with a little bit of sugar-cinnamon mixture. Make sure your filling is room temperature or cooler before using it as a cake filling so it doesn't melt your frosting.

WHAT PEACHES ARE BEST FOR FILLING?

Did you know there are more than 300 varieties of peaches? They're classified into 3 categories: freestone, clingstone, and semi-freestone. All determined by how the flesh clings to the peach. Freestone peaches are best for baking because they're usually larger and less juicy than clingstone peaches. If you have to pit a ton of fruit, you'll be thankful that the pits come out easily. 

I actually prefer to use frozen peaches. The skin is removed, the pits are removed, they are already sliced and picked at the peak of freshness! So unless you happen to visit the farmers market and score a big bushel of fresh, juicy peaches, frozen is the most reliable. 

You can also use canned peaches! If you go this route, you won't need to cook them very much because they are already cooked. Opt for peaches in juice instead of syrup to avoid the filling getting too sickly sweet. 

HOW DO YOU MAKE A PEACH PIE NOT RUNNY?

ClearGel or Cornstarch – If you haven’t made many fillings then you’ve probably never heard of ClearGel. It’s basically a type of cornstarch but it stays really clear and super shiny so your filling will look more like canned cherry filling.

Cornstarch works great too but the color is a little cloudier and the filling doesn’t stay as smooth. If you plan on making a lot of fruit fillings, you should order some ClearGel and give it a try! I just love how beautiful and shiny the filling looks. *note the difference in measurement in the recipe for ClearGel and cornstarch.

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Recipe

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Peach Filling

How to make your own homemade peach filling using fresh, frozen, or canned peaches! This peach filling is great for pie, hand pies, cake filling, or fruit topping! Takes less than 10 minutes to make.

Course Dessert

Cuisine American

Cook Time 30 minutes minutes

Cooling Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 4 cups

Calories 264kcal

Author Elizabeth Marek

Ingredients

• 32 ounces peaches fresh or frozen, peeled and sliced
• 8 ounces water or peach juice
• 6 ounces white sugar
• 2 ounces brown sugar
• ⅛ teaspoon cinnamon
• ¼ teaspoon salt
• 2 ounces ClearJel or 1.5 ounces cornstarch
• 2 ounces cool water
• 2 Tablespoons lemon juice
• 1 teaspoon clear vanilla extract

US Customary - Metric

Instructions

• Peel, core, and chop the peaches into small, ½" cubes or thin slices depending on what you're using the filling for. I like small pieces for things like hand pies and larger pieces for peach pie or for use as a topping. Make sure you remove the skins or they will taste chewy and not have a great texture. You can also use frozen peaches which makes this even easier! 
• Add your sliced peaches to a large saucepan over medium heat. Add water, sugar, cinnamon, salt, and brown sugar.
• Cook the mixture until the peaches are as soft as you like them. Fresh peaches will take the longest to cook.
• Combine your ClearGel (or cornstarch) with the cool water and whisk together to make a slurry
• Pour the slurry into your hot peach mixture and cook until the peach filling is nice and thick and turns clear. 3-5 minutes. Cook for one more minute to make sure the ClearGel is thoroughly cooked.
• Remove the mixture from the heat and add in your lemon juice and vanilla extract. Stir to combine.
• Now you can pour the hot filling into jars and can store your peach filling! Check out this blog post on canning peach pie filling for more detailed info. Storing in the fridge will work, but I prefer to let the filling cool down and freeze peach pie filling. The filling is good in the fridge for up to a week or 6 months in the freezer.

Video

Notes

You can use fresh, frozen, or canned peaches. Just make sure the skins are removed. 

ClearGel is not as strong as cornstarch. For every one ounce of ClearGel, use .75 ounces of cornstarch. 

ClearGel is shinier and holds up better to high heat and freezing without breaking down. 

Nutrition

Serving: 1cup | Calories: 264kcal | Carbohydrates: 68g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 234mg | Fiber: 2g | Sugar: 66g | Vitamin A: 370IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

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