Making Ricotta Cream

For those who aren’t big fans of cream cheese fillings or frostings (I’m one of those), ricotta cream is a terrific alternative. It’s lighter and fresher tasting, especially when you make it with homemade ricotta. Yet it’s utterly delicious. Served with some sort of crisp cookie garnish, it makes a dessert all by itself. And of course it’s the classic filling for cannoli. Start by placing the ricotta in the bowl of a mixer fitted with a paddle (you can do this by hand if you’d rather).


Ricotta Cream

This recipe is adapted from Grace Massa Langlois’ new book, Grace’s Sweet Life. If you haven’t been to her blog of the same name, I highly recommend that you visit. It’s a treasure trove of Italian and Italian-inspired bakery. Ricotta cream can be used as a filling for all sorts of things, but is most commonly seen piped into cannoli. You’ll need:

1 lb. 6 ounces (3 cups) fresh ricotta cheese, drained overnight
6 ounces (1 1/3 cups) confectioner’s sugar
1 1/2 teaspoons vanilla extract
1.75 ounces (1/3 cup) finely diced candied citron or orange peel (optional)
2.75 ounces (1/3 cup) miniature semisweet chocolate chips