Ricotta cream is a delicate and delicious cream made with well-drained ricotta that can be made even more indulgent with chocolate chips or a few drops of a liqueur with your favorite aroma.

It’s a simple and very practical and quick cream to prepare, requiring no cooking, no eggs, no butter, and no gluten, making it perfect for many occasions. This wonderful cream is generally used to fill SICILIAN CANNOLI or to fill TARTS and PANETTONES, but it’s also great eaten with a spoon with some biscuits. We can also use this cream to fill cakes

Delicate cream, typical of the Sicilian tradition, highly appreciated worldwide. Easy and quick to prepare, it takes only 5 minutes to be served. This is the basic version from my recipe, but you can flavor it with fragrant and aromatic liqueur, for example, Strega liqueur or with seeds from a vanilla pod, or add chocolate chips or pieces of candied citrus fruits, e.g. lemon or orange, and finally, a great classic: ricotta cream with pistachio crumbles.

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Cuisine: Italian

Ingredients for making ricotta cream

21.2 oz sheep ricotta (or goat ricotta)
5.3 oz powdered sugar

Tools to use

Mixer

Preparation of ricotta cream

First of all, we take care of the ricotta, which must be well-drained, preferably the day before otherwise the cream will be mushy. To ensure the ricotta drains well, it’s better to let it rest in the fridge placed in a strainer and placed in the refrigerator from the day before, so the excess whey comes out.

Once the ricotta is ready, pour it into a bowl, add the powdered sugar, and whip it with the mixer or a planetary mixer to get a nice creamy consistency.
Serve
The ricotta cream is now ready, we can add chocolate chips, pistachio crumbles, or small pieces of candied fruit.