Whipped Ricotta Frosting
 
Makes about 6 cups
Ingredients
  • 2 ounces (57 grams) cream cheese, softened
  • ⅔ cup (150 grams) double-cream ricotta cheese (see Note)
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups (240 grams) confectioners’ sugar
  • 2 cups (480 grams) cold heavy whipping cream
Instructions
  1. In a large bowl, stir cream cheese until smooth and creamy. Add ricotta, vanilla, and salt; stir until well combined. Add confectioners’ sugar; whisk until smooth and well combined. (Mixture will be rather loose at this point.)
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high speed until stiff peaks form. Fold whipped cream into ricotta mixture in three additions. Use immediately.
Notes
Note: We used double-cream ricotta cheese, which does not include whey among its ingredients; this results in a thicker frosting. The recipe will still work with regular whole-milk ricotta (with whey), but expect your frosting to be looser in consistency.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-prune-cannoli-cake/