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.