Julia Busuttil's Whipped Ricotta Frosting

August 1, 2016

Test Kitchen-Approved

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.

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 This Recipe


  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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Reviews (4) Questions (1)

4 Reviews

barbara960 August 9, 2016
Could you translate those measurements for us non-metric cooks, please?
Tanvir H. August 8, 2016
Erin B. 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.