If you’re going to take the time to bake, a good homemade frosting like this one is the perfect finishing touch. With just a few simple ingredients, it’s ready in no time and it holds well in the refrigerator.
Make it just the way it’s outlined below, or come up with your own flavor infusions. I’m thinking of whipping up a lemon variation for a spring party that I’m planning. The original recipe used vanilla beans and you certainly can’t go wrong with that.
Increase the powdered sugar if you want a stiffer frosting. Or, increase the ricotta if you want a softer frosting. Of course, with the ricotta, make sure the frosting won’t get too warm before it’s enjoyed, i.e., at a picnic on a hot summer day.
Oh, and about that decadent dark chocolate cream cheese frosting in the photo? Yeah, you’re going to want to check that one out, too!
Amaretto Ricotta Buttercream Frosting
Adapted from Cupcake Project
1½ cups powdered sugar (add more if you want stiffer frosting)
½ cup unsalted butter (at room temperature)
1 tablespoon Amaretto or vanilla extract
¼ cup Ricotta, optional
• Combine the powdered sugar and butter together with a spatula, then mix at medium speed until creamy.
• Add Amaretto (I used Trader Vic’s Amaretto) and Ricotta and mix until completely blended, scraping the sides of the bowl as needed.
• The ricotta gives this frosting a lighter, creamier consistency and it tempers the sweetness a little bit.
• This frosting can be made up to two days in advance and kept refrigerated in an airtight container until needed.
• Let refrigerated frosting warm up a bit so it softens before use.