Whipped ricotta


Prep time 360hrs
Cook time 5hrs
Serves or Makes: 4 cups



  • Step 1

    Drain ricotta in a fine mesh sieve set over a bowl in the refrigerator for 6 hours to remove excess moisture.

  • Step 2

    Add ricotta, heavy cream, vanilla bean paste or vanilla extract, and sweetener of choice in the bowl of an electric mixer fitted with the paddle attachment and whip on medium-high speed for about 5 minutes, until fluffy and about doubled in volume. Store in the refrigerator until ready to use on toasts, cakes, or cinnamon buns. Transfer mixture to a piping bag fitted with a large tip to pipe a decorative design or swoosh with a spoon.