Whipped Ricotta Icing
Makes about 6 cups
  • ¾ cup (169 grams) whole-milk ricotta cheese*
  • 2 ounces (55 grams) cream cheese, softened
  • 1 tablespoon (15 grams) fresh orange juice
  • ½ teaspoon (2 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups (240 grams) confectioners’ sugar
  • 2 cups (480 grams) heavy whipping cream
  1. In the work bowl of a food processor, pulse together ricotta, cream cheese, orange juice, vanilla, and salt until completely smooth, about 1 minute. Transfer to a large bowl; whisk in confectioners’ sugar.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium-high speed until stiff peaks form. Fold whipped cream into ricotta mixture in three batches. Use immediately, or cover and refrigerate until ready to use.
*It is important to use a high-quality ricotta cheese, so that it won't break when creating the icing. We used Polly-O, available at local grocery stores. •
Recipe by Bake from Scratch at https://www.bakefromscratch.com/cannoli-sheet-cake/