Luxurious Ricotta Frosting Recipes

CANNOLI CUPCAKES WITH RICOTTA AND CREAM CHEESE FROSTING

Cannoli Cupcakes with Ricotta and Cream Cheese Frosting image

Provided by Food Network

Categories dessert

Time 1h40m

Yield 24 cupcakes

Number Of Ingredients 24

Ingredients

2 1/2 cups cake flour
2 cups granulated sugar
2 1/4 teaspoons baking soda
1/2 teaspoon fine sea salt
1 cup buttermilk
3/4 cup canola oil
1 teaspoon vanilla extract
4 extra-large eggs, at room temperature
Zest of 1 orange
One 8-ounce package cream cheese, at room temperature
2 1/2 cups whole milk ricotta
1 cup granulated sugar
1 tablespoon cornstarch
4 large eggs
1 1/2 cups mini chocolate chips
1 teaspoon vanilla extract
2/3 cup roasted, ground pistachios
2 tablespoons butter
2 tablespoons granulated sugar
1 pound cream cheese, at room temperature
1/2 stick (2 ounces) butter
1 cup whole milk ricotta
1/2 teaspoon vanilla extract
3 cups powdered sugar

Steps:

For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
Sift the cake flour, granulated sugar, baking soda and salt into a large bowl.
In the bowl of an electric mixer fitted with the paddle attachment, combine the buttermilk, oil, vanilla and eggs. Slowly add the sifted ingredients to the wet ingredients and mix until just combined. Fold in the orange zest.
For the cheesecake: In the bowl of an electric mixer, place the cream cheese and beat until smooth and creamy. Add the ricotta and granulated sugar and beat until smooth, 2 to 3 minutes. Beat in the cornstarch. Add the eggs one at a time and beat in. Add the mini chocolate chips and vanilla until everything is beaten in smoothly.
For the crust: In small bowl, combine the pistachios, butter and granulated sugar.
To assemble: Put 2 teaspoons of the pistachio crust into the bottom of each cupcake liner. Pour a heaping 1/4 cup batter over the top of the crust. Put the cheesecake mixture into a piping bag and fill up the rest of the cupcake liner until it is a little past three-quarters full. Bake, 17 to 19 minutes. When cool enough to handle, transfer the cupcakes to a sheet pan and place in the fridge while you prepare the frosting.
For the frosting: In an electric stand mixer fitted with the whisk attachment, beat the cream cheese and butter until light and fluffy and all the lumps have disappeared. Beat in the ricotta and vanilla. Slowly add the powdered sugar and beat until combined.
Frost each cupcake with the ricotta cheese frosting.

LUXURIOUS RICOTTA FROSTING

Luxurious Ricotta Frosting 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.

Provided by YummySmellsca

Categories Dessert

Time 10m

Yield 1 9" cake, 12 serving(s)

Number Of Ingredients 6

Ingredients

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.

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