Ricotta cream: velvety delight.
You should know that my father is crazy about ricotta, especially sheep’s ricotta! I finally found the right cream to fill the tarts and desserts I make for him: it’s the perfect solution and I managed to please him, which I assure you is not at all easy. This preparation has become my favorite because it’s outrageously delicious and super creamy.
Come with me — let’s get to baking.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 5 Servings
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients for Ricotta Cream: Velvety Delight
- 1 2/3 cup sheep's ricotta
- 1 1/6 cup powdered sugar
Steps for Ricotta Cream: Velvety Delight
In a bowl, mash the well-drained ricotta (this step is essential!). Then add the powdered sugar and begin mixing first with a fork.
It’s important to work the mixture with electric beaters if you want an ultra-smooth texture. Start slowly and then increase slightly. I like to leave it a bit more rustic because I love feeling the rustic texture of the ricotta under my teeth, so I don’t overwork it. You’ll see that the more you beat it, the silkier it becomes, but decide the level of creaminess according to your taste!
Once ready, use the ricotta cream for your desserts and enjoy with great satisfaction.
Storage for the ricotta cream
You can store this cream in the refrigerator, in an airtight container, for about 2-3 days. I recommend not freezing it to preserve the ricotta‘s quality.
FAQ (Questions and Answers)
Can I use granulated sugar instead of powdered sugar?
Yes, but you won’t get the same result. Powdered sugar dissolves instantly and helps achieve a more homogeneous cream without working it too much, ideal if you want to keep that slightly rustic touch I like.
What do I do if the ricotta is too watery?
It’s essential to let it drain in a fine-mesh strainer for at least a couple of hours; otherwise the cream will be too runny to fill pastries.
Can I flavor the cream with lemon zest or other citrus?
Absolutely yes! If you want to give a special aroma to your cream, you can grate the zest of an organic lemon or an orange directly into the bowl with the ricotta and the powdered sugar. The secret is to use only the colored part of the peel, avoiding the white pith which is bitter, to get a very fragrant and even more delicious filling.
