Ricotta Frosting Recipe
1 tub (475 g) Tre Stelle® Ricotta Extra Smooth
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) whipping cream
1/2 cup (125 mL) icing sugar
1 tsp (5 mL) vanilla extract
1 1/2 cups (375 mL) whipping cream
In a large bowl beat ricotta with ¼ cup (60 mL) of the icing sugar on medium speed until light and fluffy.
In a medium chilled bowl beat whipping cream with remaining ¼ (60 mL) icing sugar on high speed until thick. Fold whipped cream into ricotta mixture and refrigerate until ready to use.
Makes enough frosting to ice a standard two layer cake.
Alternative suggestions:
•To frost a golden or chocolate layer cake. Add 1/3 cup (75 mL) mini chocolate chips to icing.
•To frost a lemon or cherry layer cake. Substitute vanilla extract with ½ tsp(2 mL)almond extract to ricotta before beating. Add ¼ cup (60 mL) chopped candied citrus and ¼ cup (60 mL) mini chocolate chips. Top frosted cake with ½ cup (125 mL) toasted sliced almonds if desired. This combination is loosely based on a Sicilian Cassata Cake.
•To frost an angel food cake. Substitute vanilla extract with 1 tsp (5 mL) freshly grated orange rind to ricotta before beating. Slice cake twice horizontally. Fill each layer with sliced strawberries and ice entire cake with frosting. Top frosted cake with sliced strawberries if desired.
In a medium chilled bowl beat whipping cream with remaining ¼ (60 mL) icing sugar on high speed until thick. Fold whipped cream into ricotta mixture and refrigerate until ready to use.
Makes enough frosting to ice a standard two layer cake.
Alternative suggestions:
•To frost a golden or chocolate layer cake. Add 1/3 cup (75 mL) mini chocolate chips to icing.
•To frost a lemon or cherry layer cake. Substitute vanilla extract with ½ tsp(2 mL)almond extract to ricotta before beating. Add ¼ cup (60 mL) chopped candied citrus and ¼ cup (60 mL) mini chocolate chips. Top frosted cake with ½ cup (125 mL) toasted sliced almonds if desired. This combination is loosely based on a Sicilian Cassata Cake.
•To frost an angel food cake. Substitute vanilla extract with 1 tsp (5 mL) freshly grated orange rind to ricotta before beating. Slice cake twice horizontally. Fill each layer with sliced strawberries and ice entire cake with frosting. Top frosted cake with sliced strawberries if desired.
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Permalink Reply by art deco cakes by galidink on
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this looks so yummy !
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