Making fresh, homemade cannoli cream is easier than you think. You’ll be filling cannoli in just 5 minutes with my How to Make Cannoli Cream tutorial!
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Buckle up, folks because today I’m showing you how to make cannoli cream! Cannoli is my all-time favorite dessert, and they are very popular during the Easter season (especially if you love back east). This cannoli cream recipe is the newest installment in my #SpringEats blog series.
I love a good cannoli, but sadly they’re hard to find here in Southern California. Over the years this Connecticut girl has learned how make Cannoli out of necessity. My recipe for cannoli cream is every bit as good as what you can get back east.
Cook’s Note for How to Make Cannoli Cream:
- This recipe calls for strained ricotta. See my post from earlier this week on how to strain ricotta cheese.
- To fill the Cannoli shells with the Cannoli cream I use a piping bag and a coupler. That’s it. I don’t use an icing tip, because the mini chocolate chips tend to clog it.
Let’s take a minute to discuss Cannoli shells:
Here’s my 2 cents: buy them!
To make homemade Cannoli shells you’ll need to buy Cannoli forms, make the dough, chill it, roll it out, wrap the dough around the forms, and then fry them. That’s too many steps, and currently my life doesn’t afford made-from-scratch luxuries like this.
I go for the next best thing, I buy my Cannoli shells. There’s no shame in it, a lot of bakeries and even restaurant do the same thing. My all-time favorite cannoli shells are from World Market. You get a set of 20 mini shells for $2.99! Well worth it in my opinion!
If you don’t have a World Market near by, then Amazon to the rescue! Below is my favorite Cannoli shells from Amazon.
- ½ cup whipping cream
- 1 15-ounce container whole milk ricotta cheese, strained
- ½ cup powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon ground cinnamon
- ⅓ cup mini semisweet chocolate chips
- In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
- In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
- Chill the cream for at least 2 hours before filling the cannoli shells.