Ricotta Frosting

Ricotta Frosting

Light, tangy frosting made by blending whole-milk ricotta into a smooth mascarpone-like spread.

Total 1 hr Makes 48 oz Calories 190/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This ricotta frosting is silkier and less sweet than traditional buttercream, with a subtle tang from strained ricotta cheese. It comes together quickly in a food processor and pairs well with citrus cakes, cannoli, or spiced carrot cake. Chilling briefly firms it up for easier spreading.

Ingredients

  • 2 cups whole-milk ricotta cheese, strained
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest

Method

  1. Place the ricotta cheese in a fine-mesh strainer lined with cheesecloth set over a bowl, and let it drain in the refrigerator for at least 30 minutes to remove excess moisture.

  2. In a food processor, combine the strained ricotta, mascarpone, and softened butter, and blend until completely smooth and creamy, scraping down the sides as needed.

  3. Add the powdered sugar, vanilla extract, salt, and lemon zest, and process until fully incorporated and the frosting is smooth and light.

  4. Transfer the frosting to a bowl, cover, and refrigerate for 30 minutes to firm up before spreading or piping.

Rate this recipe

★ 4.2 (1)

Ricotta Frosting

This ricotta frosting is silkier and less sweet than traditional buttercream, with a subtle tang from strained ricotta cheese. It comes together quickly in a food processor and pairs well with citrus cakes, cannoli, or spiced carrot cake. Chilling briefly firms it up for easier spreading.

1 hr 48 oz 190 cal

Ingredients

  • 2 cups whole-milk ricotta cheese, strained
  • 8 ounces mascarpone cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest

Method

  1. 1

    Place the ricotta cheese in a fine-mesh strainer lined with cheesecloth set over a bowl, and let it drain in the refrigerator for at least 30 minutes to remove excess moisture.

  2. 2

    In a food processor, combine the strained ricotta, mascarpone, and softened butter, and blend until completely smooth and creamy, scraping down the sides as needed.

  3. 3

    Add the powdered sugar, vanilla extract, salt, and lemon zest, and process until fully incorporated and the frosting is smooth and light.

  4. 4

    Transfer the frosting to a bowl, cover, and refrigerate for 30 minutes to firm up before spreading or piping.