Pour ricotta cheese with its serum in a saucepan and put it on low heat.

Stir well with a hand whisk and cook for 5 minutes.

Blend immediately with the immersion blender for 3-5 minutes: you'll see it become creamy, smooth and velvety.

Cover with film, let cool and refrigerate for 2 hours: it must be very cold to become like whipped cream.

Now you can use whipped ricotta to replace whipped cream in your sweet or savory recipes.