5-Minute Whipped Ricotta
Make a creamy delight in just 5 minutes with this easy whipped ricotta recipe! Ideal for dipping veggies, pairing with fruit, or spreading on crackers. Prep ahead for a quick snack or appetizer.
Servings: 8 servings
Calories: 110kcal
Equipment
- Food processor or stand mixer or hand mixer with whisk attachment
Ingredients
- 2 cups whole milk ricotta room temperature, 450 g, Notes 1, 2
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- pinch of red pepper flakes or cayenne pepper optional
Instructions
- Place ricotta, salt, and pepper (and chili, if using) in the bowl of a food processor, stand mixer, or into a regular bowl (Note 3).2 cups whole milk ricotta / 450 g + ½ teaspoon fine sea salt + ⅛ teaspoon ground black pepper + pinch of red pepper flakes
- Whip ricotta: Process or mix until light and smooth, 1 to 2 minutes. Scrape the walls of the bowl halfway through if necessary.
- Chil: Transfer to a serving bowl, cover, and refrigerate for about 30 minutes before serving.
Notes
- Ricotta: Full-fat will yield the creamiest results, but you can use low-fat if preferred. However, the texture will not be as rich.
- Servings: The recipe can be easily halved or doubled.
- Honey-whipped ricotta: Whip ricotta + 1 tablespoon of honey (more to taste) + the finely chopped leaves of 1-2 small sprigs of fresh thyme + a pinch of lemon zest + about 1 teaspoon of lemon juice + a little salt + pepper + red pepper flakes. Transfer to a bowl and drizzle in more honey to taste.
Nutrition
Serving: 1portion from 8 | Calories: 110kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 200mg | Potassium: 66mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 280IU | Calcium: 130mg | Iron: 0.2mg