Julia Busuttil's Whipped Ricotta Frosting

August  1, 2016
3 Ratings
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Erin Greitens
    Erin Greitens
  • Sarah Jampel
    Sarah Jampel
  • Jeanne Marie
    Jeanne Marie
  • barbara960

5 Reviews

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 August 9, 2016
Could you translate those measurements for us non-metric cooks, please?
Tanvir H. August 8, 2016
Erin G. August 7, 2016
this seemed off, so i checked the original recipe - it should be 300g ricotta, not 30g. thanks!
Sarah J. August 8, 2016
Sorry about that! Fixing the recipe to reflect that mistake.