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
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300 grams
firm ricotta
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40 grams
unsalted butter, softened
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180 grams
confectioners' sugar
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1 pinch
(generous) salt
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Zest of 1 lemon
Directions
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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.
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Chill completely before using.
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