Fresh, homemade cannoli cream is easier than you think to make. You’ll be filling cannoli shells in no time with my How to Make Cannoli Cream tutorial! This popular Italian recipe has been shared over 124,000 times on social media!
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 Christmas and Easter seasons (especially if you live back east).
I can remember the first time that I had a cannoli. It was at a mom and pop Italian restaurant in my hometown of Southington, Connecticut. It was sweet (but not overly sweet), crunchy, and had the most fantastic texture.
I was hooked instantly.
Since I cannot resist these Italian pastries anytime, I see them on a restaurant menu.
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 them out of necessity.
My recipe for the cannoli filling is every bit as good as what you can get back east.
This recipe is by far one of my most popular, and it’s the best cannoli filling I’ve ever had. Don’t believe me? Well, you don’t need to take my word for it, here’s what some of my readers have said about this recipe:
Jenn: These were on my “must make” list, and I’m so glad I found this easy peasy recipe for cannoli cream – thank you!
Ruth V.: Jillian, I had success making this cannoli filling several times, and it was delicious.
Paula: I am a Cannoli-aholic! I learned to make the cream spot on to your recipe and was taught that the whipping cream addition makes all the difference in the world! Thanks
Cook’s Note:
- 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.
- This recipe will make enough filling to fill 20 small and 12 large cannoli.
Let’s take a minute to discuss Cannoli shells:
You can either make them from scratch or 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 takes time, but it is SO worth it! Check out my tutorial for How to Make Cannoli Shells for all of the details.
If you decide to buy the shells, there’s no shame in it, a lot of bakeries and even restaurants 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.
What is cannoli cream made of?
The cream recipe calls for just six essential ingredients:
- Whipping cream – this makes the cream light and not too dense.
- Ricotta cheese – this gives the classic cannoli flavor and texture.
- Powdered sugar – just a little bit goes a long way. You cant to taste the ricotta cheese and not sugar!
- Pure vanilla extract – pure and nothing less. When making uncooked recipes, it’s best to use pure vanilla extract.
- Ground cinnamon – just a touch adds a tasty flavor dimension.
- Mini dark chocolate chips – the mini chips are easier to pass through your pastry bag or Ziploc bag. Plus, the mini chocolate chips complement the size of the cannoli well.
How do you thicken up the filling?
This question is a hard one, and that’s why it’s imperative to make sure you drain the ricotta before you use it in the filling. BUT, if the filling starts to become runny, you can thicken it up with a few ground almonds that you process in a blender or food processor until they are almost like almond powder.
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 two days.
I do not recommend freezing the filling, because ricotta cheese and freshly whipped cream do not freeze and defrost well.
Where does Cannoli Come From?
These Italian pastries come from the island of Sicily in the city of Palermo. They’re a staple of Sicilian cuisine as well as Italian-American cuisine.
Is it cannoli or cannolis?
In Italian, the singular is cannolo, and the plural is cannoli. English speakers generally use cannoli/s for the singular and the plural.
If you love these Italian pastries as I do, then check out these other recipes:
Flavor and Recipe Variations:
- Instead of chocolate chips, you can use chocolate shavings or chopped pistachios.
- Also, I’ve had some pastries that had a little bit of grated orange peel added to the filling.
- You can sprinkle them with powdered sugar and even add a maraschino cherry to either end, too.
More delicious recipes you have to try:
- Red Velvet Cupcakes
- Italian Soda
- Coconut Cream Cake
- Birthday Rice Krispie Treats
- Buttermilk Syrup Recipe
- Shirley Temple Drink
- Red Velvet Cheesecake
- Soft Frosted Sugar Cookies
- Cranberry Bliss Bar Recipe
- Easy Macaroons
- Chicken and Gnocchi Soup Olive Garden
More from Food Folks and Fun
Cannoli Cream recipe
Equipment
- fine mesh strainer
- cheesecloth
- mixing bowls
- stand mixer or handheld mixer
- rubber scraper
Ingredients
- 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 dark chocolate chips
Instructions
- 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.
Video
Notes
Nutrition
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This How to Make Cannoli Cream 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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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!
Yum!! Got to love a recipe with cream in it. These look fabulous, cheers!
Thank you, cannoli is my favorite!
Dear Jillian, I am so happy to find you ! Printing, sharing, telling, pinning…… Will be back ! Thank you !
You’re the sweetest, thank you! 🙂
Dear Jillian, As someone who has made cannoli shells and had to make only a few at a time, I am going to try sugar cones for the shells??? I am a Cannoli-aholic! I learned to make the cream spot on to your recipe and was taught that the whipping cream addition makes all the difference in the world! Thanks!
Paula, I am SO glad you love this recipe! How did using sugar cones for the cannoli shell work out for you?
No disrespect but I can’t imagine how this recipe makes anything but cannoli soup. Beating ricotta breaks the curd. I have made cannoli cream many times but must mix the ricotta very gently. Has anyone followed this recipe and been successful?
Commerical bakeries use a special ricotta that is not normally available to the public. It is extremely dry hence a thick cream.
I’ve made it many times and never get cannoli soup. In this recipe, it calls for strained ricotta which takes away the excess moisture and makes for drier ricotta.
Jillian, I used homemade ricotta that I let drain for 4 hrs. So nice dry texture. The combo of that with your other ingredients was perfect consistency and great NYC cannoli taste!!
Found this recipe when I was searching cannoli, it is basically the same one I have been using for a while now, but I don’t use the whipping cream. What does it add? I completely agree with you that Ricotta is best, but I think Polly-O works better than Galbani. BTW, I have used sugar cones many times and they work fine, not as delicious as homemade cannoli shells but a heck of a lot easier than frying anything.
It just takes more cream to fill than a mini cannoli shell. I have also used Splenda for diabetic folks, doesn’t taste as good, but the diabetics I know appreciate bring able to indulge with everyone else.
Hi Lisa!
To answer your question, I like the addition of whipped cream for its flavor and for the texture that it adds to the cannoli cream.
I’m glad that this recipe works well with Splenda!
Do you think I could get away with using a hand mixer, or maybe even a food processor? I don’t want to introduce too much heat while mixing so I’m not sure which to pick!
Hi Natalie, I’d go with the hand mixer.
Jillian, I had success making this cannoili filling several times and it was delicious. I cut out refrigerated pie crust into rounds and pressed tons of cinnamon sugar onto both sides then wrapped each one around rolled tinfoil and baked. Then filled after they cooled. Everyone loved them and had no idea how easily I made the cannolis, lol. Thanks for the great recipe!
Ruth, I’m so glad that this recipe was a success!
They also have little plastic bowls in Meijer (if you live near one) in the baking aisle full of melting chocolates. No double boiler, just throw it in the microwave. Stir it up. Line your shells with chocolate. (Meijer also has the large pre-made cannoli shells.) Squeeze in your filling, and they are excellent. Thank you for the recipe! The only downside is my husband wants them all the time.
Andi, thanks for the tip! And thanks for leaving a rating on the recipe, it really helps! 🙂
Seriously THE BEST! So yummy! I love it!
Cannolis were on my “must make” list and I’m so glad I found this easy peasy recipe for cannoli cream – thank you!
I feel very conflicted about this dessert. I would have to have a large crowd coming because I can’t be trusted with anything involving cannoli.
Haha, you and me both!
Your recipe sounds great, but I have one question before I try it- many recipes I looked at for cannoli cream call for some orange zest to be added and that’s not one of your ingredients. Does it make a difference whether I add some zest or not?
Dee, it’s all personal preference. If you like the taste or orange zest, go ahead and add it in. I add it in when I have an orange on hand to zest.
Can I use part skim Ricotta?
I do not recommend it. It will make the filling runny.
Never made cannoli before. This recipe looks like one I am going to try. I was given a large pack of smaller packs of pizzelles and started looking for what to use them to create variations. Cannoli came up. I’ve tried the pizzelles in the microwave for about 18 seconds. They get VERY hot, but using pot holders, you pick it up and gently roll it into shape and it works great! Looking forward to trying this recipe. Next step, I have to look how to dry out the ricotta cheese. Truly first for me! lol thank you
Cheryl, it sounds like you’re off to a great start. Keep going! 🙂
Just made my first cannoli cream, how long will it last refrigerated?
I try a spoonful of it and it’s delicious. I haven’t had a good cannoli in 30 years since I moved out to Arizona from NJ. I will try it later after the two hours of refrigerated time, and filling a cannoli shell or two. That is why I’m asking how long the mixture will last and I’m the only one in the household. LOL
The filling will last up to 2 days in the refrigerator. Enjoy!
You know I’ve never had a cannoli before? I’ve not seen them here in Socal . This is the perfect chance to make them at home!
I wish I could grab one. Looks so delicious. Perfect for christmas.
I love this recipe so much! Not only is it easy to follow, but it is absolutely irresistible!