This fluffy cloud bread with ricotta cheese creates the most incredible texture you’ve ever experienced – light as air yet satisfying enough for a full meal. Our foolproof cloud bread with ricotta cheese recipe delivers perfectly airy results every single time, using simple ingredients you probably already have in your kitchen.
SERVES: 4 | PREP: 15 MIN | COOK: 25 MIN | TOTAL: 40 MIN
Ingredients
Base Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 4 | Room temperature works best |
| Ricotta cheese | 1/2 cup | Full-fat preferred |
| Cream cheese | 2 oz | Softened |
| Baking powder | 1/2 tsp | Fresh for best lift |
| Salt | 1/4 tsp | Fine sea salt |
Optional Flavor Enhancers
| Ingredient | Amount | Purpose |
|---|---|---|
| Garlic powder | 1/4 tsp | Savory depth |
| Italian seasoning | 1/2 tsp | Herb flavor |
| Parmesan cheese | 2 tbsp grated | Extra richness |
Step-by-Step Instructions
Phase 1: Preparation (5 minutes)
Step 1: Preheat your oven to 300°F (150°C). This lower temperature is crucial for cloud bread – high heat will deflate your beautiful creation before it sets.
Step 2: Line a large baking sheet with parchment paper. Don’t use cooking spray or butter – the parchment prevents sticking without adding extra fat that could weigh down the bread.
Step 3: Gather all ingredients and let eggs come to room temperature if they’re cold. Cold eggs don’t whip as well, and room temperature ingredients blend more easily.
Phase 2: Creating the Base (8 minutes)
Step 4: Separate your 4 eggs very carefully. Even a tiny bit of yolk in the whites will prevent proper whipping. Use three clean bowls – one for yolks, one for whites, and one for mixing.
Step 5: In a medium bowl, whisk together ricotta cheese and softened cream cheese until completely smooth. This takes about 2 minutes of vigorous whisking – no lumps should remain.
Step 6: Add egg yolks one at a time to the ricotta mixture, whisking well after each addition. The mixture should be pale yellow and creamy.
Step 7: Sprinkle in salt, baking powder, and any optional seasonings. Mix gently but thoroughly. This is your flavor base for the cloud bread with ricotta cheese.
Phase 3: The Magic Whipping (5 minutes)
Step 8: Using clean beaters (any grease will prevent whipping), beat egg whites on medium speed for 1 minute until foamy.
Step 9: Increase to high speed and whip for 3-4 minutes until stiff peaks form. When you lift the beaters, the peaks should stand straight up without drooping. This is absolutely critical – under-whipped whites won’t hold the cloud structure.
Step 10: Test your peaks by turning the bowl upside down briefly. If the whites don’t move, you’re ready. If they slide, whip 30 seconds more.
Phase 4: The Gentle Fold (3 minutes)
Step 11: Take 1/3 of the whipped whites and fold them into the ricotta mixture using a rubber spatula. This lightens the heavy base and makes the final folding easier.
Step 12: Add the lightened ricotta mixture back to the remaining whites. Fold gently from bottom to top, turning the bowl as you work. The key word is gentle – you’re preserving those air bubbles that make cloud bread with ricotta cheese so incredibly light.
Step 13: Stop folding as soon as you see no streaks of white. Over-mixing deflates the mixture and ruins the cloud texture.
Phase 5: Shaping and Baking (25 minutes)
Step 14: Using a large spoon, dollop the mixture into 4 equal portions on your prepared baking sheet. Each should be about 4 inches wide and 1 inch thick.
Step 15: Gently smooth the tops with the back of a spoon, but don’t compress. You want them rustic and airy-looking.
Step 16: Slide into the preheated 300°F oven immediately. Bake for 22-25 minutes until the tops are golden brown and the centers feel set when lightly touched.
Step 17: Turn off the oven and crack the door open. Let the cloud bread cool in the oven for 5 minutes – this prevents sudden temperature changes that cause collapse.
Chef’s Notes
Timing is Everything: The moment you finish folding, get that cloud bread with ricotta cheese into the oven. Any delay allows the air bubbles to escape.
Temperature Matters: Use an oven thermometer to verify 300°F. Too hot and the outside sets before the inside cooks. Too cool and you won’t get proper rise.
Ricotta Quality: Full-fat ricotta creates the richest flavor and best texture. Part-skim works but won’t be as creamy.
Humidity Factor: On very humid days, your cloud bread might take 3-5 minutes longer to set completely.
Nutrition Information (Per Serving)
- Calories: 165
- Protein: 12g
- Carbohydrates: 3g
- Fat: 11g
- Fiber: 0g
- Sodium: 280mg
Creative Variations
Sweet Cloud Dreams: Add 2 tablespoons powdered erythritol and 1 teaspoon vanilla extract to the ricotta mixture. Perfect for a low-carb breakfast that pairs beautifully with our ricotta cinnamon rolls for a complete morning spread.
Herb Garden Cloud: Mix in 2 tablespoons fresh chopped herbs like basil, chives, or parsley. The fresh flavors complement the creamy ricotta perfectly.
Spicy Jalapeño Kick: Fold in 1 minced jalapeño and extra garlic powder for heat lovers who want their cloud bread with ricotta cheese with attitude.
Mediterranean Style: Add sun-dried tomatoes, olives, and oregano. This savory version works wonderfully alongside our ricotta garlic bread for an Italian-inspired meal.
Storage & Reheating Guide
Immediate Storage: Cool completely before storing to prevent condensation that makes cloud bread soggy.
Refrigerator: Store in an airtight container for up to 3 days. Place parchment between pieces to prevent sticking.
Freezer: Wrap individually in plastic wrap, then place in a freezer bag. Freezes beautifully for up to 1 month.
Reheating Method: Toast in a 250°F oven for 5-8 minutes. Avoid microwaving – it makes the texture gummy and destroys the cloud-like quality.
Troubleshooting Common Problems
Problem 1 – Flat, Dense Results: Your egg whites weren’t whipped to stiff peaks, or you over-folded the mixture. Make sure whites hold their shape when the bowl is inverted.
Problem 2 – Collapsed After Baking: Temperature shock caused this. Always cool gradually in the turned-off oven with the door cracked.
Problem 3 – Grainy Texture: The ricotta and cream cheese weren’t mixed smoothly enough at the beginning. Whisk longer until completely smooth.
Problem 4 – Burnt Tops, Raw Centers: Oven temperature too high. Use 300°F maximum and extend baking time if needed rather than increasing heat.
Problem 5 – Won’t Hold Together: Not enough binding from the ricotta mixture, or the eggs were too cold to begin with. Room temperature ingredients blend better.
Essential Equipment
- Stand or hand mixer – Critical for proper egg white peaks
- Three mixing bowls – Separate yolks, whites, and mixing
- Rubber spatula – For gentle folding without deflating
- Parchment paper – Prevents sticking without added fats
- Large baking sheet – Room for 4 portions without crowding
- Oven thermometer – Ensures accurate 300°F temperature
Shopping List by Store Section
Dairy Section
- Large eggs (4 needed)
- Ricotta cheese (full-fat preferred)
- Cream cheese (2 oz block)
- Parmesan cheese (optional, for grating)
Pantry/Baking Aisle
- Baking powder (check freshness date)
- Fine sea salt
- Garlic powder (optional)
- Italian seasoning (optional)
Paper Goods
- Parchment paper
Success Secrets
1. Always start with room temperature ingredients – they blend more easily and create better texture in your cloud bread with ricotta cheese.
2. Clean your mixing bowl and beaters with vinegar before whipping whites – any residual grease prevents proper peaks.
3. Don’t open the oven door during the first 20 minutes of baking – temperature fluctuations cause collapse.
4. Make a small test batch first if you’re nervous – use 2 eggs and half the other ingredients to master the technique.
5. Serve immediately while still warm for the ultimate cloud bread experience – the texture is never better than fresh from the oven.
