Julia Busuttil's Whipped Ricotta Frosting
Author Notes: Use this creamy, lush frosting anywhere a traditional tangy cream cheese frosting might be appropriate. Or eat it with a spoon. Or pipe it into cannoli.
Barely adapted from The Design Files. —Food52
Makes 2 to 3 cups
- 300 grams firm ricotta
- 40 grams unsalted butter, softened
- 180 grams confectioners' sugar
- 1 pinch (generous) salt
- Zest of 1 lemon
- In a food processor, whip the butter and ricotta until smooth and there are no lumps. Slowly add the confectioners' sugar and salt until the frosting has reached a thick consistency. Mix in the lemon zest.
- Chill completely before using.
- This recipe is a Community Pick!
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about 1 year ago barbara960
Could you translate those measurements for us non-metric cooks, please?
about 1 year ago Tanvir Hossain
http://www.lichubagan.com...
about 1 year ago Erin Bauman
this seemed off, so i checked the original recipe - it should be 300g ricotta, not 30g. thanks!
about 1 year ago Sarah Jampel
Sarah is Food52's senior staff writer & stylist.
Sorry about that! Fixing the recipe to reflect that mistake.
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