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Start by whipping the cream in a stand mixer fitted with the whisk attachment until it starts to thicken slightly.
Scoop the cream out into a separate bowl.
Add the ricotta, olive oil, and salt and pepper to taste to the mixer bowl and whip on medium-low speed until the cheese starts to look broken up and smoothed out.
Add the cream back in and whip on medium-high for a few seconds, or until you have stiff peaks and a fluffy mound of cheesy deliciousness.
Taste and add salt as needed.