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

Put the cheese in the bowl of a stand mixer fitted with the paddle. Beat until smooth, about 2 to 3 minutes. Add the confectioner’s sugar and beat until fluffy and smooth, about 4 minutes. Stir in the candied peel or chocolate ships if using. Transfer the filling to an airtight container and refrigerate it until you’re ready to use it.

8 thoughts on “Ricotta Cream”

  1. Try this filling between 2 cake layers. It’s what was done for my baby shower cake, and let me tell you: A happier pregnant woman could not have been found!

    1. Whoa…Jacki, you’re carrying a happy baby as well!

      Cheers — have a delightful pregnancy and a lovely bouncing babe!

      – Joe

  2. Have done this a few times when caught short but needed an ‘fancy’ desert. I make this filling with almond extract or orange peel & flavor. then bake a chocolate box mix in 2 round pans. After cooling slice the 2 cakes across so you have 4 disks. spread the icing between the layers & on top. You can spritz the layers with Amaretto or Grand Marnier if you have it. Toss toasted almond slices or chocolate chips on top. Its simple but seems exotic.

  3. I tried doing this once a long time ago and was disappointed with the results because the mouthfeel was kind of gritty, and I was expecting something smoother. I never knew whether it was supposed to be like that, or I had used the wrong kind of ricotta, or had handled it wrong, and I’ve been shy to go back and try again. If it’s supposed to still feel like plain ricotta in the mouth, then it’s my expectations that need adjusting. If it’s supposed to be more custard-like, how do I get there?

    1. Hey Sialia!

      My experience with it is that it’s supposed to be a little clumpy. Though there’s nothing saying you can’t sieve the cheese first, or run it through the food processor!

      Cheers,

      – Joe

  4. I also feel it is gritty. I remember it not to be gritty when purchased from good bakeries. Not sure if I am imagining this or not. I have even tried putting it in a food processor and it still seems gritty to me. Someone told me that I should add softened cream cheese to the cheese and I will have to try this. I have not tried putting it through a fine strainer and will try this also. This is one that has me stumped. I want to make a comment but not sure where to place this so I am adding it onto this post. I am almost 80 years old and have baked for many years now even made dessert table for 100 people many times. I have used mason jars to fill my dry ing. ahead of time for all my cakes and tartans w almond paste etc. That made it easier for me to make all my cakes faster and fresh for holidays. Sorry I got lost in my question. Does anyone about my age remember how good things were from bakeries years ago. It was so different than what is being sold now. Therefore I bake often and am good at it. I wish I could get the recipes from say 70 years ago for really good fresh professional bakeries and or really good recipes with fresh cream etc. Young people have not experienced this I am really sorry you have missed out. Glad to find this sight. Thank you

    1. Hey Barb! Funny you should say that about bakeries. Quite some time ago now I gave a batch of homemade Danishes to a friend, who passed them on to her mother who was from Denmark. They brought a tear to her eye, because she said no one in Denmark made Danish pastry from scratch anymore. I had a hard time believing it, but others have confirmed for me what she said. So bakeries selling out in favor of cheap commodity ingredients seems to be more than an American problem. Would that it were not so. But then if we didn’t need to turn back the clock, there’d be no need for this site!

      Cheers and thanks for the comment!

      – Joe

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