Whipped Ricotta Frosting

Makes 2 to 3 cups

300 grams firm ricotta
40 grams unsalted butter, softened
180 grams confectioners’ sugar
1 pinch (generous) salt
Zest of 1 lemon

In a food processor, whip the butter and ricotta until smooth and there are no lumps. Slowly add the confectioners’ sugar and salt until the frosting has reached a thick consistency. Mix in the lemon zest. Chill completely before using.

Use anywhere a tangy cream cheese frosting would be appropriate.

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