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