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Whipped Ricotta

Whipped ricotta transforms ordinary ricotta cheese into a silky, cloud-like spread that elevates everything from toasted bread to roasted vegetables. This simple recipe requires just a few minutes and a handful of ingredients to create an appetizer that looks impressive but demands minimal effort.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian, Mediterranean
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 16 ounces whole milk ricotta cheese at room temperature
  • 3 tablespoons extra virgin olive oil plus more for drizzling
  • 2 tablespoons heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon fresh lemon juice

Equipment

  • Food processor or high-powered blender
  • Rubber spatula
  • Measuring cups and spoons
  • Serving bowl or plate
  • Spoon for drizzling and serving

Method
 

  1. Remove the ricotta from the refrigerator and let it sit on the counter for 20 to 30 minutes to bring it to room temperature.
  2. Place the ricotta, olive oil, heavy cream, salt, pepper, and lemon juice into the bowl of your food processor, making sure the ricotta goes in first.
  3. Pulse the mixture 3 to 4 times to break up the ricotta, then process continuously for 1 to 2 minutes until the mixture transforms from grainy to completely smooth and airy.
  4. Stop the processor and use a rubber spatula to scrape down any ricotta stuck to the sides of the bowl. Process for another 30 seconds to make sure everything gets incorporated evenly.
  5. Check the consistency - the whipped ricotta should hold soft peaks when you lift the spatula but still spread easily. If it seems too thick, add another tablespoon of cream or olive oil and pulse to combine.
  6. Taste the whipped ricotta and add more salt, pepper, or lemon juice if needed.
  7. Spoon the whipped ricotta into a shallow serving bowl or onto a plate. Use the back of your spoon to create swirls and valleys in the surface.
  8. Drizzle extra virgin olive oil over the top and add a small pinch of flaky sea salt and cracked black pepper before serving.

Notes

Store whipped ricotta in an airtight container in the refrigerator for up to 4 days. Press plastic wrap directly onto the surface before sealing to prevent a skin from forming. Let it sit out for 20 minutes before serving to restore the fluffy texture. Freezing is not recommended as the texture becomes grainy and watery when thawed.