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Ricotta Cream

Ricotta Cream 4.500

Deb Lindsey for The Washington Post

Feb 26, 2017

Traditional cannoli filling contains only ricotta and sugar, and sometimes embellishments such as mini chocolate chips and chopped candied orange peel. The ricotta is sometimes forced through a sieve to make it creamier. Domenica Marchetti skips that tedious step and instead uses her mother’s brilliant trick of whipping a little heavy cream into the cheese. This makes the filling creamy and lightens it just enough to keep it from being stodgy.

Rather than mix in the embellishments, Domenica saves them for garnishing the cannoli. To make a chocolate ricotta cream filling, see the VARIATION, below.

Make Ahead: For a firm filling, it's best to let a store-bought ricotta drain overnight in the refrigerator (in a fine-mesh strainer suspended over a bowl). You’ll need to put a stainless-steel mixing bowl and beaters or the balloon-whisk attachment to your mixer in the freezer to chill 30 minutes before making the filling. The ricotta cream can be refrigerated up to 2 days in advance.


Servings:
4.5

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4.5 servings; cups enough to fill about 24 cannoli

Ingredients
  • 3 cups fresh whole-milk ricotta cheese, drained well
  • 1 cup chilled heavy whipping cream
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract

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Directions

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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Recipe Source

From Gabriella Marchetti, mother of cookbook author Domenica Marchetti.

Tested by Domenica Marchetti.

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Nutritional Facts

Calories per tablespoon: 35


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 10mg 0%

Total Carbohydrates: 2g 1%

Dietary Fiber: 0g 0%

Sugar: 2g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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