Ricotta cream for desserts is a simple and easy recipe to prepare, so tasty and delicious, a perfect alternative to custard for filling our desserts like pies, cakes, and cream puffs. It’s a basic preparation in pastry, especially Sicilian, where it’s found in typical desserts like cannoli and cassata. According to Sicilian tradition, the ricotta used must be fresh and of sheep, flavorful, and of excellent quality. If, for personal taste, or because you don’t have it, you can substitute it with cow’s milk ricotta or, even better, with buffalo ricotta (I love it).
The ricotta cream recipe is very easy: we just need to mix the fresh and well-drained ricotta with the sugar. Only two ingredients, and it’s without cooking and eggs.
Let’s prepare this wonderful dessert together.
Kisses, Susy.
You might be interested in these recipes, I’ll leave them below!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 226.69 (Kcal)
- Carbohydrates 25.49 (g) of which sugars 21.60 (g)
- Proteins 10.29 (g)
- Fat 9.49 (g) of which saturated 6.01 (g)of which unsaturated 2.99 (g)
- Fibers 0.00 (g)
- Sodium 84.07 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta Cream for Desserts
- 1 lb ricotta (fresh or cow or sheep)
- 1 cup powdered sugar
Tools
- Bowl
- Spatula
- Whisk
Prepare Ricotta Cream for Desserts
Place the fresh ricotta to drain closed in the fridge the night before preparing the recipe, then when ready to use, sieve it with a strainer and put it in a bowl, use the spatula to mash it to make it more homogeneous, add the powdered sugar and blend with a whisk until it becomes nice and creamy.
Cover it with plastic wrap and put it in the fridge for at least a couple of hours, enough time to firm up well before using it.
Ricotta Cream for Desserts
Storage
Ricotta cream can be stored in the refrigerator for a couple of days, I do not recommend freezing it.
