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Lemon Ricotta Whipped Cream
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Description
Yeah, you heard right.
It’s a little thick, a little creamy, an whole lotta awesome. The lemon ricotta whipped cream is good for adding a bit of tart contrast to sweet desserts, or to complement a citrusy dessert. Heck, you can even throw it on Jell-o and let it be the star of the show.
For a plain variation, substitute the lemon in this recipe with vanilla extract.
Ingredients
- ⅔ cups Ricotta Cheese
- ⅓ cups Icing Sugar
- 1 Lemon, Juiced
- 1 Tablespoon Lemon Zest
- 1 cup 35% Whipping Cream
Preparation
You’re going to need 2 medium-sized bowls for this. Let’s call them bowl 1 and bowl 2.
1. Dump everything except the whipping cream into bowl 1. Mush it all together with a spatula.
2. Pour the whipping cream into bowl 2. Now use those egg beaters to whip it until it’s, well, you know, whipped cream.
3. Add the contents of bowl 1 to bowl 2.
4. Beat it again.
5. Mix it up a bit with the spatula, then stick it in the fridge for 5 or 10 minutes.
6. Store it in the fridge, or gobble it up with your fave desserts!
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