Whipped Ricotta Spread (Print Version)
A light, creamy spread made by whipping ricotta with cream, olive oil, and seasonings. Perfect for serving with bread or vegetables.
# What You Need:
→ Dairy
01 - 1 cup whole-milk ricotta cheese
02 - 2 tablespoons heavy cream
→ Seasonings
03 - 1 tablespoon extra-virgin olive oil, plus more for drizzling
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
06 - Zest of 1 lemon
07 - 1 tablespoon honey
08 - Fresh thyme or basil leaves
09 - Crushed red pepper flakes
# Directions:
01 - In a medium mixing bowl, combine the ricotta cheese and heavy cream.
02 - Using a hand mixer or food processor, whip the mixture on medium-high speed for 2 to 3 minutes until light, airy, and smooth.
03 - Add olive oil, sea salt, and black pepper. Whip briefly to combine.
04 - Taste and adjust seasoning if necessary.
05 - Transfer to a serving bowl. Drizzle with extra olive oil and add any desired toppings such as lemon zest, honey, fresh herbs, or red pepper flakes.
06 - Serve immediately with toasted bread, crostini, crackers, or fresh vegetables.
# Expert Tips:
01 -
- It takes exactly ten minutes from fridge to table and somehow tastes like you tried much harder than that.
- The texture transforms everyday ricotta into something that feels almost dessert-like, silky and cloud-soft.
02 -
- Do not use part-skim ricotta because no amount of whipping can rescue its chalky, rubbery texture.
- If you make this ahead, re-whip it briefly with a fork before serving since it settles and tightens in the fridge.
03 -
- Strain your ricotta through cheesecloth for an hour if it seems wet because excess moisture makes the whip soupy instead of velvety.
- A food processor gives the smoothest result, but a hand mixer keeps a slightly rustic texture that many people actually prefer.