Chocolate Chip Ricotta Filling

Decorating By pebblez87 Updated 11 Apr 2009 , 11:18pm by pebblez87

pebblez87 Posted 11 Apr 2009 , 4:13am
post #1 of 5

i am having trouble it was fine up untill the powder sugar it turned well soupy and now i cant get it thick its been in the fridge several hours now im afraid to put it in a cake that it will turn to mush anybody have experience with this please help?

4 replies
pebblez87 Posted 11 Apr 2009 , 6:05am
post #2 of 5

well guess it was a slow night for cc'ers trying to remedy with some vanilla instant pudding

beachcakes Posted 11 Apr 2009 , 8:10pm
post #3 of 5

I'm not sure which recipe you used, but I found you have to strain the ricotta overnight through cheesecloth or your filling will be soupy.

korensmommy Posted 11 Apr 2009 , 8:22pm
post #4 of 5

Exactly what I was going to say!
This is the worlds greatest filling, IMO!
Are you making a cassada cake? This is what my mom got me for every birthday growing up in NY.

Quote:
Originally Posted by beachcakes

I'm not sure which recipe you used, but I found you have to strain the ricotta overnight through cheesecloth or your filling will be soupy.


pebblez87 Posted 11 Apr 2009 , 11:18pm
post #5 of 5

thank you for the tip, i just was makin a cake the person loves ricotta so they chose that for their filling, the vanilla instant pudding worked great it thickened it up just fine i will try the cheesecloth next time thank you

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