Ingredients
Ricotta Cream
- 4 cups whole milk ricotta cheese
- 1 1/2 cups powdered sugar
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
Instructions
- Whip the Ricotta: Using a hand mixer or stand mixer, whip the ricotta cheese until it reaches a consistency similar to heavy cream, which should take about 2 minutes. This step ensures the mixture is smooth and light.
- Add Powdered Sugar: Sift the powdered sugar into the whipped ricotta to avoid lumps, then gently fold it in using a spatula to maintain the airy texture.
- Incorporate Spices: Add the cinnamon, ground cloves, and nutmeg to the ricotta mixture, folding carefully to evenly distribute the spices without deflating the creaminess.
Notes
- Use whole milk ricotta for the creamiest and richest texture.
- Make sure to sift the powdered sugar to prevent lumps in the cream.
- Adjust the spices according to your taste preference for a milder or stronger flavor.
- This filling pairs beautifully with cannoli shells but can also be used as a dip for fruits or spread on cakes.
- Refrigerate the cream until ready to fill the cannoli to help it set and maintain firmness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert Filling
- Method: Blending
- Cuisine: Italian
