Ricotta Cream
My Ricotta Cream will take your pancakes to the next level of deliciousness!
Equipment
- 1 mixer Hand-held
- 4 bowls Small
- 1 chef's knife
- 1 rubber spatula
- 1 Set of measuring spoons
- 1 Set of dry measuring cups
- 1 mixing bowl Large
- 1 juicer Hand-held
Ingredients
- 2/3 cup ricotta cheese Whole milk, at room temperture
- 4 tbsps butter Unsalted and at room temperature
- 2 cups powdered sugar
- 1 tsp orange zest
- 1/2 tsp orange juice Fresly squeezed
- 1 tsp lemon zest
- 1/2 tsp lemon juice Freshly squeezed
- 1 tsp vanilla extract Pure vanilla
- 1 Pinch Kosher salt
Instructions
- Ensure all ingredients are softened at room temperature. Add the ricotta and butter to a large bowl.Beat with an electric mixer on HIGH until fully combined and fluffy.Next, add a pinch of Kosher salt, orange zest, lemon zest, orange juice, lemon juice, and vanilla.Add the powdered sugar. Beat the powdered sugar until combined, starting on low speed and gradually increasing it to high, so it doesn't fly out of the bowl. Halfway through, scrape down the sides of the bowl using your rubber spatula.Beat until fluffy. Store in an airtight container and transfer to the refrigerator until ready to use.There you have it, my Ricotta Cream.
Notes
1) Ricotta: Full-fat, whole-milk ricotta makes the best ricotta frosting.
2) Butter: Unsalted butter is the best since we can add salt to our taste.
3) Powdered Sugar: Is also called confectioner's sugar.
4) Orange Zest: Orange, lemon, or grapefruit zest is all amazing here.
5) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.