Making fresh, homemade cannoli cream is easier than you think. You’ll be filling shells in no time 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! Italian pastries are my favorite, and this is my all-time favorite dessert. They are very popular during the Easter season (especially if you live back east). This recipe is the first in my Cannoli Week blog series.
I love a good cannoli, but sadly they’re hard to find outside of the Northeast. Over the years this Connecticut girl has learned how to make Cannoli out of necessity. My recipe for the filling is every bit as good as what you can get back east.
- This cannoli recipe calls for strained ricotta. See my post from earlier this week on how to strain ricotta cheese.
- To fill the pastry shells with the filling I use a pastry 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 shells you’ll need to buy cannoli forms, make the dough, chill it, roll the dough out, wrap the dough around the forms, and then fry them. Making a homemade pastry shell has too many steps, and currently, my life doesn’t afford made-from-scratch luxuries like this.
Consequently, I go for the next best thing, I buy my shells. There’s no shame in it, a lot of bakeries and even restaurant do the same thing. My all-time favorite shells are from World Market. You get a set of 20 mini shells for $2.99! Well worth it in my opinion!
Additionally, if you don’t have a World Market nearby, then Amazon to the rescue! These are my favorite cannoli shells from Amazon.
Common Recipe questions answered:
What is cannoli cream made of?
It is made of just 6 basic ingredients:
- whipping cream
- ricotta cheese
- powdered sugar
- pure vanilla extract
- ground cinnamon
- mini dark chocolate chips
How long does this filling last?
Unfortunately, with fresh ingredients like whipped cream and ricotta cheese, this filling will not last long in the refrigerator. I recommend keeping it in an airtight container in the fridge for no more than 2 days. I do not recommend freezing the cannoli filling, because ricotta cheese and freshly whipped cream do not freeze well.
If you love these Italian pastries as I do, then check out these other recipes:
Cannoli Cream recipe
- 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 dark 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 first appeared on Food Folks and Fun on March 12, 2015. I have since updated the photos and added a recipe video. You can see one of the original photos below.
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