RICOTTA ICING RECIPES

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LUXURIOUS RICOTTA FROSTING RECIPE - FOOD.COM



Luxurious Ricotta Frosting Recipe - Food.com image

Using my "Rich and Creamy Ricotta" as a base, this is a light but very flavourful alternative to cream cheese frosting that works wonders on carrot, spice or coffee cake! You can even use it to fill cannoli in a pinch.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 9" cake, 12 serving(s)

Number Of Ingredients 6

4 1/2 ounces whole milk ricotta cheese, like Rich and Creamy Ricotta
2 tablespoons non-hydrogenated shortening (I used Earth Balance, don't use butter, it makes it too soft to hold up)
1 teaspoon vanilla extract
1 small oranges, zest of or 1/2 large orange, zest of
1/3 cup sifted icing sugar
1 pinch nutmeg

Steps:

  • Beat together ricotta, shortening, vanilla and orange zest in a bowl.
  • Add the sugar and nutmeg and beat until smooth and fluffy.
  • Keep in the fridge.
  • This makes enough for top and filling of a 9" cake, 12 slices.

Nutrition Facts : Calories 51.4, FatContent 3.5, SaturatedFatContent 1.4, CholesterolContent 5.4, SodiumContent 9, CarbohydrateContent 3.7, FiberContent 0, SugarContent 3.3, ProteinContent 1.2

BEST ITALIAN RICOTTA COOKIES RECIPE - HOW TO MAKE RICOTTA ...



Best Italian Ricotta Cookies Recipe - How To Make Ricotta ... image

These melt-in-your-mouth holiday cookies are an Italian classic, and a breeze to make. What’s more fun than frosting? Sprinkles!

Provided by Michelle Doll

Categories     vegetarian    Christmas    dessert

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 30

Number Of Ingredients 13

2 c.

all-purpose flour

1 1/2 tsp.

baking powder

1/2 tsp.

kosher salt

1/4 c.

(1/2 stick) butter, softened

1 c.

granulated sugar

8 oz.

ricotta

1 tsp.

pure vanilla extract

1/2 tsp.

almond extract (optional)

1

egg

1 c.

powdered sugar

2 tbsp.

whole milk

1/4 tsp.

almond extract (optional)

Sprinkles

Steps:

  • Make the cookies: Adjust an oven rack to center position and preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, cream together on medium speed the butter and sugar until light and fluffy. Add in the ricotta, vanilla, almond extract, if using, and egg and continue to mix until smooth. (The batter will be quite wet.) Add the dry ingredients and mix just to combine. Portion the dough into approximately 1½ tablespoon portions (or use a medium cookie scoop) onto the parchment spaced 2” apart. Bake for 15 minutes. (The tops will remain pale while the bottoms turn golden brown.) Cool the cookies on a wire rack with parchment paper underneath. Make the icing: Whisk together the powdered sugar and milk until smooth. Whisk in the almond extract, if using. Spoon the icing over the cookies, and top with sprinkles while the icing is still wet.

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