Making Ricotta Cream

For those who aren’t big fans of cream cheese fillings or frostings (I’m one of those), ricotta cream is a terrific alternative. It’s lighter and fresher tasting, especially when you make it with homemade ricotta. Yet it’s utterly delicious. Served with some sort of crisp cookie garnish, it makes a dessert all by itself. And of course it’s the classic filling for cannoli. Start by placing the ricotta in the bowl of a mixer fitted with a paddle (you can do this by hand if you’d rather).

Beat it up for about three minutes until it’s creamy looking.

Add the powdered sugar and beat that in for about 30 seconds.

Scrape the bowl and add the vanilla.

Beat it another 10-15 seconds until it’s like so.

Lastly fold in any inclusions you like (mini chocolate chips or bits of candied citrus rind are the classics).

Done! Now where’s that spoon…

This entry was posted in Pastry, Ricotta Cream, Ricotta Cream. Bookmark the permalink.

6 Responses to Making Ricotta Cream

  1. Amanda V says:

    I will bring the spoons..

  2. ellenbakes says:

    I love ricotta cream, but never thought of it as a cake frosting option…until now that is. Thanks!

  3. GeekLady says:

    It’s weird, my ricotta dried out (unusably!) overnight in the fridge. Beating it with some milk restored it to something capable of fluff and cream, but it was a little disturbing.

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