This Lemon Ricotta Whipped Cream is light and bright, offering a subtle hint of lemon and tangy ricotta flavor.
It’s the perfect compliment to your summer berry pies and tarts. It’s also the most scrumptious topping for waffles, pancakes, and shortcake.
The inspiration for the flavors in this cream were inspired way back in the good old start of the New Milennium.
Growing up I spent way less time partying and way more time watching Food Network shows than my (much cooler) peers.
I noticed early on that my favorite lady cooks of Barefoot Contessa and Everyday Italian fame were using lemon in their dishes to add brightness, acidity, and an air of sophistication.
I learned that lemon is a versatile flavor that can elevate just about any rustic baked good. And using ricotta as a baking ingredient basically makes one an honorary Italian.
I love the subtlety of the lemon and ricotta in this whipped cream. It’s pretty boujee, as the young, cool people of today might say.
And five ingredients are all you need to make a deliciously boujee, fluffy lemon ricotta whipped cream.
Heavy cream, honey, vanilla extract, ricotta, and a lemon. This recipe uses both the zest and juice from the lemon for the perfect hint of lemon flavor.
In a glass or stainless steel bowl (for best results, chill the bowl in your freezer for at least 10 minutes), start by whipping the cold heavy cream, honey, and vanilla extract with an electric hand mixer.
You can of course use a stand mixer with a whisk attachment if that’s your thing. Or whip by hand if you’re feeling ambitious.
When medium peaks have started to form, stop mixing and gently fold in the ricotta, lemon zest, and lemon juice.
Remember that the cream will retain some of the ricotta’s texture, so don’t worry if it’s not as smooth as Cool Whip. It’s amazing on just about any berry tart, pie, cobbler, or crisp out there.
Cool, creamy, tangy lemon ricotta whipped cream. Try it out and let me know what you think in the comments.
More Sweet Toppings Recipes
- 1 cup heavy cream
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 cup ricotta cheese
- 1 tsp lemon zest
- 1 tbsp fresh squeezed lemon juice
- Place a glass or stainless steel mixing bowl in the freezer for 5-10 minutes.
- Add cold heavy cream, honey, and vanilla extract to the bowl.
- Using an electric mixer, beat on medium speed to Cool Whip consistency. Try not to over beat.
- Using a silicone spatula, gently fold in the ricotta, lemon juice, and lemon zest until just combined.
- Chill in the fridge until ready to use.