I believe the main difference may be the ones selling cannoli filling frozenust have stabilized the whipped cream by adding a pinch of cream of tartar while whipping the heavy cream. Just a thought. I stabilize my whipped cream and freeze it in cupcake liners and it stores for months and is great defrosted.

For draining ricotta cheese, a fine-grade cheesecloth is best to use. Specifically, look for cheesecloth that is labeled as grade 50 or higher. This grade has a tighter weave which is ideal for straining ricotta cheese and ensuring a smooth consistency.

I used a knee high nylon, stuck it in an upside down cheese grater and put in a bowl to drain. The handle kept it elevated in the bowl. I did not have cheesecloth or a small strainer.

No, sorry. It needed to be strained beforehand. 🙁

You can use a cloth kitchen towel, a coffee filter, or 2-3 layers of paper towel.

Glad coffee filters worked, clever!