Whipped Ricotta, The Little Black Dress of Cheese
When it comes to Whipped Ricotta, make lots because once you latch onto this, you’ll soon see how hard it is to actually share.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Whipped Ricotta may be used alone as a dip with charred country bread, or added to many dishes for added creaminess, stability, and as a flavor component.
By itself, ricotta cheese is an ingredient familiar to most of us for homemade lasagnas, pizzas, and raviolis. Whipped Ricotta Cheese is an elevated and classy version of ricotta. By simply creaming it together with cream cheese and the slightest bit of milk, plain ricotta becomes Whipped Ricotta. It yields an unexpected silkiness, texture, and can lean sweet or savory.
My favorite way to enjoy Whipped Ricotta is with a good chargrilled country bread, brushed lightly with olive oil and toasted to perfection. By simply drizzling a bit of olive oil and adding both some fresh lemon zest and a pinch of a good smoked finishing salt, Whipped Ricotta may as well be a meal.
I do provide links below to recipes which specify the use of Whipped Ricotta, and hope you will consider them when looking to up your cheese game by making a batch of Whipped Ricotta, The Little Black Dress Of Cheese.
Whipped Ricotta enhanced with sweet honey is the foundation for this gorgeous crostini donning summer peaches, salty prosciutto, and earthy sage.
Want the easiest classy snack you can throw together? Stay with me here – when it comes to whipped ricotta, make a lot because once you latch onto this, the little black dress of cheese, you’ll soon see how hard it is to actually share. Beaten or whipped, ricotta becomes delightfully smooth and fluffy and VERY hard to stop eating…
The end result is creamy, crowd-pleasing, and completely customizable depending on how you intend to use it. It’s both rich enough to take the place of crème fraiche in baked dessert tarts and soups, and yet light enough to drizzle with honey and serve alongside fresh fruit for breakfast. Its uses are limited only by your imagination.
Do You Have What’s Needed To Make Whipped Ricotta? Check The List!
fresh whole milk ricotta cheese
flakey sea salt or smoked salt
ground black pepper (optional)
What Kind Of Ricotta Cheese Is Good For Making Whipped Ricotta?
Look for a high-quality brand of whole-milk ricotta, without stabilizers if possible. You can whip part-skim milk ricotta, but it won’t be quite as rich and creamy. I use a good brand of ricotta or simply make my own, which is also surprisingly easy, but that’s a lesson for another day.
How Long Is Whipped Ricotta Good For?
Prepared, whipped ricotta will keep in the refrigerator for several days, although it may separate slightly. To breathe life back into it, simply drain off any liquid and then take a whisk to it.
As an aside, and if you are familiar with smoked finishing salt, I have recently discovered a smoked oak finishing salt which brings whipped ricotta to an entirely new level. I added the fewest number of grains of this flavor profile to my finished ricotta so that my lemon zest and olive oil would still shine.
Combined with the smoked salt, this ricotta was AMAZING. It was also the first bowl on the snack table that was emptied…
How To Make Whipped Ricotta?
Place the ricotta and the cream cheese in a food processor with metal blade or a blender and drizzle with the olive oil and 2 teaspoons of the milk (or cream). Pulse several times, scraping down the sides. The ricotta should be thick but easily spreadable. Season with smoked salt, black pepper, lemon zest, and olive oil. Serve at room temperature over crusty char-grilled country bread slices.
Modifying The Norm To Make It Not Entirely Average…
There is not too much more that can be added to this simple list of ingredients to make Whipped Ricotta “better” than I am demonstrating here. I would however say there is always that caveat…honey. If using Whipped Ricotta as a dessert base, the addition of a tablespoon or two of a local raw honey is beautiful.
Saba (grape must that has been cooked down to a fine syrup, and is un-aged) syrup is also a good sweetener used in moderation to enhance Whipped Ricotta as a base for poached fruit desserts, compotes, and port-soaked fruits.
If looking to add a savory flavor to Whipped Ricotta to be used as an ingredient in a dish or as a stand alone dip, consider smoked paprika, chopped fresh tarragon, and chopped fresh mint.
How To Use Whipped Ricotta In Recipes?
Keep this method for Whipped Ricotta handy. Anywhere you see a recipe specify the use of ricotta cheese, you can likely substitute a whipped version.
If you are looking for immediate recipe inspiration, consider my recipe for Honey Whipped Ricotta Crostini With Peaches And Prosciutto or my method for Elegant Eggplant Napoleons. It’s also KILLER in my Easy Four Cheese Baked Stuffed Shells when substituted for the plain ricotta in the recipe card.
- 2 cups whole-milk ricotta
- 1/4 cup cream cheese softened
- 2 tablespoons whole milk
- olive oil
- fresh lemon zest
- smoked salt
- freshly cracked black pepper
- Place the ricotta and the cream cheese in a food processor with metal blade or a blender and drizzle with the olive oil and 2 teaspoons of the milk (or cream).
- Season with salt and pepper.
- Pulse for one minute.
- Add the lemon juice and the lemon zest.
- Pulse for one minute more or until silky smooth.
- The ricotta should be thick but easily spreadable.
- Scrape down the sides of the container once or twice with a rubber spatula. If you think it’s too thick, stir in another teaspoon of milk.
- Spoon the luscious whipped layers into a pretty bowl for serving, (a 'rustic' melamine bowl pictured below for poolside entertaining without fear of breakage), and use right away or store in the refrigerator.
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