Tre Stelle® Ricotta Frosting

Instructions

• • In a large bowl beat ricotta with ¼ cup (60 mL) of the icing sugar on medium speed until light and fluffy.
  • In a medium chilled bowl beat whipping cream with remaining ¼ (60 mL) icing sugar on high speed until thick.
  • Fold whipped cream into ricotta mixture and refrigerate until ready to use.
  • Makes enough frosting to ice a standard two layer cake.

• Alternative suggestions:

  • •To frost a golden or chocolate layer cake.
  • •Add 1/3 cup (75 mL) mini chocolate chips to icing.
  • •To frost a lemon or cherry layer cake.
  • •Substitute vanilla extract with ½ tsp(2 mL)almond extract to ricotta before beating.
  • •Add ¼ cup (60 mL) chopped candied citrus and ¼ cup (60 mL) mini chocolate chips.
  • •Top frosted cake with ½ cup (125 mL) toasted sliced almonds if desired.
  • •This combination is loosely based on a Sicilian Cassata Cake.
  • •To frost an angel food cake.
  • •Substitute vanilla extract with 1 tsp (5 mL) freshly grated orange rind to ricotta before beating.
  • •Slice cake twice horizontally.
  • •Fill each layer with sliced strawberries and ice entire cake with frosting.
  • •Top frosted cake with sliced strawberries if desired.
• Serve and enjoy!