Ricotta cream for cake

Cream

Ricotta cream for cake is popular among confectioners who are accustomed to getting excellent results. It's about perfection of flavors and textures. Soft, slightly grainy, delicate cheese in combination with cream, sour cream or mascarpone creates a juicy, stable, creamy filling that meets the highest requirements.

Ricotta cream

Ricotta cream can serve as an excellent filler for various sweet dishes, or become an independent dessert.

Ricotta cream is very popular among Italians. They add this cream to the filling of various cakes and desserts. For example, the famous Sicilian cannoli pastries are most often filled with ricotta. Among all the varieties of cream cheese (such as Philadelphia and mascarpone), ricotta is the lowest-calorie and inexpensive cheese. In principle, ricotta cream according to this recipe can be served as a separate dessert that goes well with coffee.

Ingredients:

Ricotta cheese – 1 piece (packing ~450 grams);
Sugar or powdered sugar - 2-4 tbsp. spoons (to your taste);
Cinnamon - 1/2 - 1 teaspoon;
Grated chocolate - - To taste (optional).

How to cook:

Place the cheese in a bowl in which we will prepare the cream. Add powdered sugar or sugar to the cheese to taste. If you add sugar, you will have to stir the cream longer for the sugar to completely dissolve in it. The sugar will cause the cheese to melt slightly and become runny and creamy in consistency. Then add cinnamon to the cheese. ATTENTION! Cinnamon is a must; without it, ricotta will never turn into cream. Next, you can add grated chocolate to the ricotta cream. But this is no longer necessary. Mix everything well and the cream is ready. It is not recommended to store ricotta cream in the refrigerator for more than a day. Bon appetit!

How to make Ricotta Cream for Cupcakes

Prepare your ingredients.

Tackle the cupcakes first. To do this, pour milk into the dough mixing container, beat in the eggs, add a pinch of salt, sugar, lemon zest, and beat.

Mix flour with baking powder.

Add flour, knead the dough.

Place the batter into the cupcake pan. Bake in the oven at 180 degrees for 25 minutes. Check readiness with a wooden toothpick; when piercing the baked goods, it should remain dry.

While the cupcakes are baking, make the ricotta frosting. To do this you will need softened butter, ricotta, powdered sugar, vanillin.

Combine all the ingredients for the cream, mixing with a spatula so that the powdered sugar does not scatter to the sides when whipping.

Beat the cream with a mixer at high speed. Transfer the cream into a piping bag.

Cool the finished cupcakes to room temperature.

To make surprise cupcakes, make a small depression in them and remove part of the cupcake with an apple hole.

Fill the cupcake cavity with, for example, chocolate spread, berry or fruit jam. You can fill it with cupcake cream, but to do this you need to proportionally increase the volume of the prepared cream.

Make a “cap” of cream on top.

The cupcakes with ricotta cream turned out to be incredibly tender, and the cream itself tastes like soft ice cream. Very tasty!

Classic cake cream

A low-calorie recipe made from ricotta cheese and cream due to the absence of butter is suitable for those who are watching their figure.

Products:

500 g ricotta;
135 g sugar powders;
1 tsp. cinnamon powder;
you can add the zest of 1 lemon;
50 g cream (33%).

The cream and cheese need to come to room temperature before cooking, so remove them from the refrigerator in advance.

In a bowl, beat the cream with powder (you can use a blender).

When the powder has dissolved, add the remaining products and mix everything again until the mass becomes homogeneous. After this, you can spread the cream on the cake layers. For better soaking, place the cake in the refrigerator for several hours.

Cream with ricotta and fruit

Cheese cream with fruit goes well with chocolate, sponge cakes, muffins and cupcakes.

Products:

500 g ricotta;
150 g sugar;
350 g fresh or canned tangerines;
250 g canned pineapples;
500 ml 33% cream;
50 g almonds (petals).

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Time to make cream: 15 min.

Calorie content per 100 g: 254 kcal.

Whip the cream (slightly warm) with sugar until fluffy. Then mix the mixture with ricotta until it acquires a homogeneous creamy consistency.

Then carefully mix the pineapple pieces into the cream with a spoon. It is better to place tangerines directly on the cakes or on the cream applied to them, because they can become deformed when stirred.

Instead of pineapple and tangerines, you can use any other fruit: peaches, cherries, bananas, pears, apricots. It is better that the fruit pulp is not hard.

Cream with chocolate and coffee flavor

This original recipe will allow you to make a delicious, non-greasy chocolate-coffee dip for any dessert.

Products:

250 g ricotta;
1 tbsp. l. natural cocoa powder;
1 tbsp. grated chocolate (preferably dark);
1 tsp instant coffee (grind into fine powder);
2 tbsp. milk (slightly warm);
4 tbsp. Sahara.

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Grated chocolate, cocoa, coffee, milk and sugar are mixed in a microwave-safe bowl. Then put the mixture in the microwave for 40 seconds. The chocolate will melt and the ingredients can be mixed.

The mass should be almost homogeneous, but small lumps will disperse during subsequent beating with cheese. After cooling, add ricotta and stir until a homogeneous consistency is obtained (it is advisable to use a blender for these purposes).

Before serving the cream or after spreading it on the cakes, you need to put the annual product in the refrigerator for 1-2 hours.

Berry cream with ricotta

This cream has a slight sour taste, which is very refreshing for sweet cakes. After hardening, it becomes jelly-like. It is also suitable for use as a topping for cheesecakes. Instead of the raspberries indicated in the recipe, you can add cherries, currants, blackberries, and strawberries.

Products:

8 g gelatin (diluted as indicated in the instructions on the package);
500 g ricotta;
400 g raspberries (fresh or frozen);
2 yolks;
1 tsp each lemon and orange zest;
1 tbsp. lemon juice;
2 tbsp. any liquid honey;
4 tbsp. sah. powders.

Time to prepare the cream: 20 minutes.

Calorie content per 100 g: 215 kcal.

The yolks are mixed until a slight foam forms with two tablespoons of powder. Add ricotta, honey, lemon zest and juice and mix again. Gelatin prepared according to the instructions (dissolved in water over medium heat) is mixed with the cheese mass.

Then you can spread it on a thick layer of cake, cheesecake, or place it in separate molds to make an independent dessert. The cream should cool in the refrigerator for at least three hours before serving.

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Ricotta and mascarpone cake cream

Ingredients:

Mascarpone cheese 150 gr.;
Ricotta cheese 150 gr.;
Powdered sugar 130 gr.;
Vanillin 1 package; Pistachios 50 gr.

Cooking process

Finely crush the pistachios using a blender.

Place the ricotta and mascarpone in a deep container.

Grind the cheeses well and add vanillin and powdered sugar.

Now turn on the mixer at full power and beat the cream to get a soft, airy texture. Carefully add chopped pistachios.

Ricotta cake

Ingredients:

Ricotta - 400 grams;
Mascarpone - 250 grams;
Sugar - 5 tbsp. spoon;
Jam - 100 grams;
Cookies - 180 grams;
Butter - 80 grams;
Vanilla essence - To taste.

How to make Ricotta Cake

Grind the chocolate cookies into crumbs using a blender or roll out with a rolling pin. Melt the butter in a water bath or in the microwave. Combine cookie crumbs with butter. Take an adjustable mold about eighteen centimeters in diameter. Place the crumbs in the mold and tamp them down well with your hands. In a large bowl, combine ricotta and mascarpone. Add sugar and vanilla essence. Stir. There is no need for gelatin; the cheeses hold their shape perfectly. Place the curd filling on top of the shortbread crust. Level the top well. Place berry jam on top of the cream. It's better if it contains whole pieces of cherries. You can also use jelly. Place the cake in the refrigerator for a few hours to set.

Tiramisu cake with ricotta

Ingredients:

Savoyardi biscuits - 24 pieces;
Cream 33% - 300 ml;
Ricotta - 250 grams;
Powdered sugar - 1.5-2 tbsp. spoons;
Ready coffee - 100 ml;
Cognac - 30 ml;
Nesquik cocoa or similar.

Step-by-step recipe with photos

The site contains recipes for Tiramisu desserts: classic with raw eggs and non-classic with cream and mascarpone cheese. I offer a new version - with cream and ricotta! It turns out tasty, safe, because... without raw eggs, a little cheaper than with mascarpone and less calorie.

I made it for my birthday and am happy to share it with everyone :)

Prepare for the cake: cream, savoiardi, risotta, cognac, powdered sugar, sweet cocoa powder and brew sweet coffee:

Whip the cream until it increases in volume. Mix ricotta with powdered sugar. Then whisk together the cream and sweet ricotta.

Choose a mold of the appropriate size to assemble the cake. For example, take a small baking tray and line it with baking paper. Dip each cookie halfway, sugar side, into coffee and cognac and place in a single layer, moistened side up, in 2 rows, i.e. 6 pieces in two rows at a short distance from each other. Place half of the cream on the cookies.

Then make a second layer of cookies soaked in coffee and cover it with the second half of the cream.

Let the cake soak and the cream brew better. To do this, leave it in the refrigerator for at least one hour.

Before serving, sprinkle the cake with cocoa powder or grated chocolate.

The Tiramisu cake with ricotta is ready; to serve, cut it into square or triangular pieces.

Have a nice...

Ideal cream for biscuits

Every person associates cake with a holiday. On special days, you want everything to be perfect - from the mood to the food. For cakes, you can prepare any kind of cake layer. Many housewives prefer airy biscuit dough.

Ricotta cream for the cake would be an excellent addition. This dairy product has a neutral taste, so you can adjust the level of sweetness yourself by adding sweeteners. Fruits, spices, berries, chocolate - all this can be added to cheese cream.

Compound:

0.35 kg Ricotta cheese;
100 g powdered sugar;
0.2 kg butter.

Preparation:

Place Ricotta cheese in a deep bowl or container of a mixer (blender).
Add softened butter, previously cut into portions.
Sift the powdered sugar and add it to the above ingredients.
Using a mixer or blender, combine these products until a mass of homogeneous consistency is obtained.
Before using, keep the cream in the refrigerator for a while. By the way, its consistency is ideal for leveling the cake.

There are dozens of recipes for making ricotta cream. This is a classic version, in which ricotta is whipped with powdered sugar and zest, versions with cream and mascarpone, and budget combinations with condensed milk and cottage cheese. Ricotta is whipped with fruit or rubbed with butter and used as a coating to line the cake.

Ricotta cheese cream for cake, being soft, creamy and very delicate, is an ideal option for decorating desserts. However, the moisture in the ricotta can make the cakes soggy and gooey. To avoid such troubles, before combining ricotta with other ingredients, you should beat the cheese with a mixer to a fluffy consistency.
Another option is to place the ricotta in a colander lined with cheesecloth and leave it in the sink for 30 minutes. After that, change the gauze and leave for another 30 minutes.
Sweet ricotta cream is made with the addition of confectioners' sugar. To ensure that the cream has a pleasant, sweet taste and does not turn out cloying, you should adhere to the proportions. Do not put more than 100g of sugar into a 450g ricotta.

Ricotta cream cheese

Despite the ease of preparation, mascarpone and ricotta cream requires a special approach. It must be whipped at low speed, because high speeds will lead to separation of the mascarpone. It is better to strain the ricotta. Cool the finished cream. Even in this case, you will have to work with it quickly, since it loses stability in heat.

ricotta - 300 g;
mascarpone - 250 g;
powdered sugar - 150 g;
vanilla extract - 10 ml.

Place all ingredients in a bowl and beat on low mixer speed until smooth.
Refrigerate the ricotta cream cheese for the cake for 2 hours.
Quickly grease the cakes and refrigerate the product for 3 hours.

Cream for cake made from condensed milk and ricotta

The ricotta and condensed milk cream has a gorgeous texture, is ridiculously easy to make, and is easy on the wallet. This means that the cream consists of two components: ricotta and condensed milk, which are whipped into a mass and refrigerated for an hour. Condensed milk adds sweetness and fat, so the cream turns out tasty and thick, similar to an ice cream.

Ingredients:

ricotta - 250 g;
condensed milk - 50 g.

Preparation

Whisk the ricotta with condensed milk for 5 minutes.
Refrigerate the ricotta cream for the cake for an hour. Then, get to work.

Ricotta and sour cream cake cream

Ricotta and sour cream cream is a delicate thing. To get a stable cream, you should use a few tricks. First of all, weigh out the ricotta for 10 hours, after which, blend the dry mass with a blender. Be sure to use full-fat sour cream. Moreover, its quantity should be minimal, otherwise the cream will turn out watery.

Ingredients:

ricotta - 400 g;
fat sour cream - 50 g;
sugar - 50 g;
lemon zest - 1 teaspoon.

Preparation

Let the ricotta drain overnight in the refrigerator.
Beat the dried cheese with a mixer.
Gradually add sugar and sour cream and beat for 2-3 minutes.
Refrigerate the ricotta cream for the cake for 3 hours.

Custard with ricotta cheese

Custard with ricotta turns out so creamy and thick that it can be layered into layers and served as a dessert. The base is classic custard. Once cooked, cool it and beat in the ricotta. The latter, replacing oil, gives the mass lightness and tenderness. You need to introduce it into the cream carefully, preferably with a whisk.

Ingredients:

ricotta - 250 g;
milk - 300 ml;
yolks - 3 pcs.;
powdered sugar - 50 g;
sugar - 30 g;
flour - 30 g;
vanilla pod - 1/2 pcs.

Preparation

Bring milk with sugar and vanilla seeds to a boil.

Grind the yolks with powdered sugar and flour.

Pour hot milk over the egg mixture and stir quickly with a whisk.

Return to the stove and simmer for 7 minutes. Strain. Cool.

For extra fluffiness, puree the ricotta in a blender.

Using a whisk, fold the ricotta into the cream.

Ricotta cream for leveling the cake

The fact that ricotta cream for sponge cake can be used for both layering and leveling surfaces simplifies the work and saves time. Ricotta is not stable, so it is whipped with plenty of butter and powdered sugar. In this way the glaze becomes stable. It is cooled before application.

Ingredients:

ricotta - 200 g;
butter - 150 g;
powdered sugar - 600 g.

Preparation

Beat butter for 3 minutes.

Add powder in two additions.

Reduce mixer speed and add ricotta.

If the cream seems wet, place the bowl in the refrigerator for 10 minutes.

Curd cream with ricotta

If you add cottage cheese to the mixture, ricotta cheese cream will become interesting both as a confectionery product and as a source of calcium and healthy protein. Cottage cheese, having a pleasant sourness, will add some freshness to the sweet cream and give it some fluffiness. It is a product made from milk, so it has a curdier, lighter texture.

Ingredients:

ricotta - 250 g;
fat cottage cheese - 250 g;
vanilla extract - 5 ml;
sugar - 100 g.

Preparation

Beat cottage cheese with sugar.
While continuing to whisk, add the ricotta and vanilla extract.
Beat until fluffy.
Use the cream immediately or transfer it to a container and store it in the cold.

Preparing a confectionery masterpiece

The taste of a cake or other confectionery product depends not only on the choice of cake layers. If you make an unusual cream, then any dessert you prepare will become a gastronomic masterpiece.

Compound:

food gelatin – 8 g;
honey - 2 tbsp. l.;
4 tbsp. l. powdered sugar;
2 tsp. citrus zest;
2 pcs. chicken eggs;
Ricotta cheese - 500 g;
raspberry berries – 0.4 kg;
1 tbsp. l. freshly squeezed lemon juice.