Ricotta Cream

This recipe is adapted from Grace Massa Langlois’ new book, Grace’s Sweet Life. If you haven’t been to her blog of the same name, I highly recommend that you visit. It’s a treasure trove of Italian and Italian-inspired bakery. Ricotta cream can be used as a filling for all sorts of things, but is most commonly seen piped into cannoli. You’ll need:

1 lb. 6 ounces (3 cups) fresh ricotta cheese, drained overnight
6 ounces (1 1/3 cups) confectioner’s sugar
1 1/2 teaspoons vanilla extract
1.75 ounces (1/3 cup) finely diced candied citron or orange peel (optional)
2.75 ounces (1/3 cup) miniature semisweet chocolate chips

Put the cheese in the bowl of a stand mixer fitted with the paddle. Beat until smooth, about 2 to 3 minutes. Add the confectioner’s sugar and beat until fluffy and smooth, about 4 minutes. Stir in the candied peel or chocolate ships if using. Transfer the filling to an airtight container and refrigerate it until you’re ready to use it.

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4 Responses to Ricotta Cream

  1. Jacki says:

    Try this filling between 2 cake layers. It’s what was done for my baby shower cake, and let me tell you: A happier pregnant woman could not have been found!

    • joepastry says:

      Whoa…Jacki, you’re carrying a happy baby as well!

      Cheers — have a delightful pregnancy and a lovely bouncing babe!

      - Joe

  2. Frankly says:

    Have done this a few times when caught short but needed an ‘fancy’ desert. I make this filling with almond extract or orange peel & flavor. then bake a chocolate box mix in 2 round pans. After cooling slice the 2 cakes across so you have 4 disks. spread the icing between the layers & on top. You can spritz the layers with Amaretto or Grand Marnier if you have it. Toss toasted almond slices or chocolate chips on top. Its simple but seems exotic.

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