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How to make ricotta cream

Ricotta cream

Ricotta cream is one of the fundamental preparations to know.

If Sicilian cannoli doesn't mean anything to you then you have no idea what sweet ricotta cream is! In this recipe you will only need 2 ingredients: ricotta and sugar . The result? A creamy, good and genuine preparation, perfect for filling many desserts (but also to be eaten plain and by the spoonful). If you want, we will also explain how to make the ricotta custard variant: a little longer but just as good and delicious.

Ricotta cream
Ricotta Cream

Preparation of the ricotta cream recipe

  1. First, take your sheep's ricotta, put it in a strainer and let it drain for at least 1-2 hours .
  2. A faster (and often safer) technique is to place the ricotta in a clean cloth and squeeze it well so that the excess whey comes out.
  3. Once the whey, lost from the cheese, has been eliminated, add the sugar (we followed the original recipe which calls for a quantity of sugar equal to 35% of the drained weight of the cheese, but you can also decrease or increase the doses as you like).
  4. Mix well with a spatula and then pass through a sieve.
  5. Take a sieve with small holes and, patiently, sift all the ricotta with the help of a spatula. This way you will eliminate excess lumps and the ricotta will become much smoother and creamier.

The ricotta cream is done in a flash and without difficulty, and is ready to fill your cannoli , or a delicious cake. You can think of flavoring it with some extract such as vanilla, or adding a little organic lemon zest or chocolate chips.

And here is a video recipe very similar to our preparation, to help you step by step:


Both preparations can be stored for a maximum of 2 days in the refrigerator, in a container with an airtight lid or in a bowl with cling film in contact. We do not recommend freezing in the freezer.

Read also
Rich, delicious and spectacular, here is the recipe for Sicilian cassata

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