Ricotta cream can be used as a filling for all sorts of things, but is most commonly seen piped into cannoli.
Tested size: 4.5 servings; cups enough to fill about 24 cannoli
- 3 cups fresh whole-milk ricotta cheese, drained well
- 1 cup chilled heavy whipping cream
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Combine the drained ricotta, heavy whipping cream, sugar and vanilla extract in the chilled mixing bowl of a stand mixer fitted with a chilled balloon-whisk attachment (or use a handheld electric mixer with chilled beaters); beat on low speed until incorporated, then increase the speed to high. Beat for a few minutes, until the ricotta cream is thickened and smooth.
Transfer to a piping bag; seal and refrigerate until well chilled (up to 2 days).
VARIATION: Gently whisk 1/4 cup unsweetened cocoa powder into the whipped ricotta cream.
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