Julia Busuttil's Whipped Ricotta Frosting

By • August 1, 2016 4 Comments

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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

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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
  1. 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.
  2. Chill completely before using.

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