• 2 cups whole milk ricotta
• 1 cup heavy cream
• 1/ 4 cup honey, maple syrup, or granulated sugar
• 1 tablespoon Vanilla bean paste or vanilla extract

Method

• 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.