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 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
Cannoli Cream recipe
Fresh, homemade cannoli cream is easier than you think to make. These are perfect for Easter, Christmas, and beyond!
Prep: 5min
Total: 5min
Yield: 20
Serving Size: 2 Tablespoons
Nutrition Facts: servingSize 2 Tablespoons, calories 94 kcal, Carbohydrate 5 g, Protein 2 g, Fat 6 g, Saturated Fat 4 g, Cholesterol 19 mg, Sodium 21 mg, Sugar 4 g
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
Instruction:
- 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.
Cannoli Recipe
FAQ
What is cannoli filling made of?
Is mascarpone or ricotta better for cannoli?
What is the difference between Italian cannoli and Sicilian cannoli?
Which ricotta cheese is best for cannoli?
