Ricotta

Julia Busuttil's Whipped Ricotta Frosting

by:
August  1, 2016
4.3
3 Ratings
Julia Busuttil's Whipped Ricotta Frosting
Photo by Bobbi Lin
  • Makes 2 to 3 cups
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

Ingredients
  • 300 grams firm ricotta
  • 40 grams unsalted butter, softened
  • 180 grams confectioners' sugar
  • 1 pinch (generous) salt
  • Zest of 1 lemon
In This Recipe
Directions
  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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5 Reviews

Jeanne M.
Jeanne M. April 6, 2021
This frosting is AMAZING! It's definitely my new favorite frosting! Creamy, mild, fresh, light, not too sweet, this complimented my pistachio cake amazingly well! I did use lime zest (from two limes) instead of lemon zest, since it was for a pistachio cake, and it worked very well. Thank you!
 
barbara960
barbara960 August 9, 2016
Could you translate those measurements for us non-metric cooks, please?
 
Tanvir H.
Tanvir H. August 8, 2016
http://www.lichubagan.com/
 
Erin G.
Erin G. August 7, 2016
this seemed off, so i checked the original recipe - it should be 300g ricotta, not 30g. thanks!
 
Sarah J.
Sarah J. August 8, 2016
Sorry about that! Fixing the recipe to reflect that mistake.