¾ cup (170 grams) BelGioioso Ricotta con Latte cheese
¼ cup (30 grams) confectioners’ sugar
¼ cup (60 grams) cold heavy whipping cream
1 teaspoon (1 gram) orange zest
Instructions
In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at medium speed until smooth and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Refrigerate in an airtight container for up to 3 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/cherry-ricotta-cake/