Making fresh, homemade cannoli cream is easier than you think. You’ll be filling cannoli in no time with my How to Make Cannoli Cream tutorial and this cannoli recipe!
Disclosure: This post for How to Make Cannoli Cream includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter! See the rest of Food Folks and Fun’s disclosure policy here.
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.
MY LATEST VIDEOS
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.
Cannoli ingredients.
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:
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 nearby, then Amazon to the rescue! These are my favorite Cannoli shells from Amazon.
Making fresh, homemade cannoli cream is easier than you think. You’ll be filling cannoli in no time!
- 1/2 cup whipping cream
- 1 15- ounce container whole milk ricotta cheese, strained
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/3 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.
This recipe makes about About 2 1/2 cups of cannoli filling. You will need about 2 tablespoons of cannoli filling to fill each small cannoli.
This recipe calls for strained ricotta cheese. Check out my How to Strain Ricotta Cheese tutorial.
More Cannoli Recipes!
Check out other #SpringEats Recipes:
Carrot Cake Whoopie Pies with Toasted Coconut
Bakery Style Carrot Cake Cheesecake Cake
Toasted Coconut Macadamia Nut Bars
Strawberries & Cream Cheese Blintzes
Hi Jillian,
Here’s another idea for serving cannoli cream. At the party store buy short clear plastic glasses and tiny silver plastic spoons. Place the cream in the bottom of each glass, filling each 1/3 or more This would probably work fine using a wine glass too.. Dip the tip of the shells in melted chocolate and place one in each glass along with a spoon. It makes a nice presentation and seems a lot easier than having to pipe the cream into the shells.
I haven’t yet tried your recipe for the cannoli cream but do look forward to it. Thank you.
Karen, this is a fabulous idea. I could picture it, it would look so pretty!
Jillian
We are making 300 cannoli for a church event but do not have refrigeration available for the filled cannoli. How long is it safe for them to sit out at room temperature?
Hi Sharon, I would say that they can sit out for no longer than 2 hours.
If you need them to sit for longer than that, do this: fill a rimmed baking sheet with ice, then lay another baking sheet right on top. Serve the cannoli from the top baking sheet. The ice underneath will keep them nice and cool.
Also, just a tip: Try to fill the cannoli as close to serving time as possible, that way they shells won’t become soggy.
Good luck! 🙂
Hi Jillian, I am loving all these yummy recipes everyone has been sharing. My hubby is really loving it because I cook things all the time. I am soooooo looking forward to making the cannoli cream. I do have a question, and I hope it’s not a silly one. Is the whipping cream heavy or just whipping cream? I like to do exactly a story the recipe calls for the first time….then I may get adventurous, but I never wanna mess up a cannoli!!
Hi Tessa, you can use either heave or whipping cream. Enjoy! 🙂
Have you ever used mascarpone cheese in the recipe instead of ricotta??
I have, I just prefer my cannoli with strained ricotta instead.
Hey! How do you strain the riccota?
And would Galbani ricotta work? Thank you!! Looking forward to make this
Hi Aida, I have a post on how to strain ricotta cheese here: https://foodfolksandfun.net/2015/03/how-to-strain-ricotta-cheese/
Whole milk Galbani ricotta will work well.
Wondering if these Cannoli cream has anything that kid maybe allergic too. We bought one today and she had allergies, that showed up, she is allergic to citrus and eggs. Thanks for your help in advance.
Hi Sondra, some cannoli creams have citrus zest in them, usually orange zest. And I believe the cannoli shells have egg in them.
I use wonton wrappers fried around a cannoli form for my shells! They make great shells and not as much work as making the dough completely from scratch!
I love this hack! I’m going to try it the next time I make cannoli!