Recipe: Sicilian Ricotta Icing for a Classic Wedding Cake

Sicilian Ricotta Icing for a Classic Wedding Cake
alt.cooking-chien/Connie G/1999
Ices the sides of a 3-tiered wedding cake
Servings: 15-20 people

1 1/2 cups skim milk
3/4 cup flour plus 1/4 cup cornstarch
2-3 pkgs, (3 oz. each) vanilla or lemon-flavored "Cook and Serve" pudding mix
2 cartons (4 oz. each ) egg substitute
4 Tbsp. fresh lemon juice
2 cartons (15.oz each) Sargento Light Ricotta Cheese
2 cartons (8 oz. each) light whipped unsalted butter
2 cups confectioners sugar

In saucepan, warm skim milk. Whisk in flour and cornstarch with lemon pudding mix until dissolved. Mix in egg substitute, stirring constantly while cooking over low heat (5-8 minutes). (Do not overcook. Should the mixture become coagulated, you can add lemon juice, and blend until smooth and creamy.) Chill (in refrigerator, 15 minutes).

In a mixer, cream Ricotta cheese, whipped butter and confectioners sugar. Gradually pour in egg/pudding mixture at high speed until creamy and spreadable. Refrigerate until ready to use.