How to Make Smooth and Airy Whipped Ricotta
Turn plain ricotta into a luxurious, cloud-like spread with a silky texture that takes just minutes to achieve. It's perfect as a dip or spooned onto toasted bread with your favorite sweet or savory toppings.
SERVINGS:
CALORIES: 105kcal
EQUIPMENT
- Immersion blender - or food processor or countertop blender
INGREDIENTS
- 16 ounce whole-milk ricotta - without stabilizers
- 1 tablespoons heavy whipping cream
- 1/2 teaspoon lemon zest - from approximately half a lemon
- 1/4 teaspoon fine sea salt
INSTRUCTIONS
- Place the ricotta in a fine-mesh strainer set over a bowl. Let drain for 10 to 15 minutes to remove excess liquid.
- Add the drained ricotta to a food processor, blender, or tall container if using an immersion blender. Add the heavy cream, lemon zest, and salt.
- Blend for 10 to 15 seconds until smooth and airy, stopping to scrape down the sides with a rubber spatula as needed. A few quick pulses should be enough. Avoid overblending, which can make the ricotta too thin.
- Spoon the whipped ricotta into a serving bowl. Serve immediately as a dip with your favorite sweet or savory toppings, or cover and refrigerate for 15 to 30 minutes to allow the texture to firm up slightly.
Gently stir if needed to encourage drainage, but avoid pressing the ricotta through the strainer.
NUTRITION
Serving: 1g | Calories: 105kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 121mg | Potassium: 62mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 280IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 0.2mg
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