Cannoli Cream Filling is a decadent mix of ricotta, cream, sugar, and chocolate. This easy recipe is the key to the perfect Italian treat!
Cannolis are one of the most beloved Desserts, and the secret to the best cannolis is the perfect rich, creamy, sweet filling. For more classic Italian desserts, be sure to try my Italian Cream Cake, Italian Wedding Cookies, and Homemade Tiramisu.
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Sabrina’s Cannoli Cream Filling Recipe
Classic Italian Cannoli are made with a sweetened ricotta and cream filling. My recipe and instructions in this post make them super easy for any home cook. Once you’ve prepared the delicious cream filling, you can add it to homemade or store-bought cannoli shells. Sweet, creamy, and crisp Cannoli are a perfect dessert or sweet treat to enjoy with your morning coffee.
Fluffy, sweet, and lightly cheesy Cannoli Filling is such an important part of this classic dessert. The crisp cannoli shells just wouldn’t be all that exciting without a perfectly decadent mixture at the center. Master this classic dessert recipe to have tasty, Italian Cannolis whenever you are craving something simple and sweet.
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Ingredients
- ½ Cup Heavy Cream: To start the recipe, use cold heavy whipping cream. The cream acts as an important base ingredient to create the fluffy texture of the recipe.
- 1 Cup Powdered Sugar: Add confectioner sugar to the cream mixture. The finely ground sugar creates a very sweet, thick, creamy mixture with the heavy cream. This recipe has a much higher ratio of sugar to cream than traditional whipped cream does, resulting in thicker, sweeter cream.
- 1 Teaspoon Vanilla Extract: Mix in a little vanilla extract to enrich the flavor of the filling.
- 2 Cups Whole Milk Ricotta Cheese: Classic Cannoli are made with sweetened ricotta filling. Ricotta has a distinct nutty flavor that gives the treat a more nuanced flavor profile. Use whole milk ricotta for the most rich and smooth texture.
- Spices: Add a dash of ground cinnamon and allspice to the creamy filling. The warm spices make a wonderful flavor contrast with the sweetness of the sugar.
- ½ Cup Mini Semi-Sweet Chocolate Chips: Fold miniature chocolate chips or chopped chocolate pieces into the cream and ricotta mixture to finish the cannoli filling.
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Kitchen Tools & Equipment
- Stand Mixer: To easily beat heavy cream into a light, and fluffy creamy filling, use an electric mixer with the wire whisk attachment. If you have a stand mixer, that’s the easiest tool to use. But you could also use a large mixing bowl and handheld mixer.
- Piping Bag: After preparing the Cannoli Cream Filling, add it to a piping bag to easily pipe it into the center of the cannoli. If you don’t have a piping bag, you can use a gallon-sized plastic bag with the corner cut off instead.
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How to Make
Time needed: 5 minutes.
- Cream Mixture
Add heavy cream to your stand mixer and turn the mixer to high speed to beat until soft peaks form.
- Sweet Mixture
Lower the mixer speed to add the powdered sugar and vanilla extract. Once the sugar is blended into the recipe, raise the speed to beat the cream mixture into stiff peaks.
- Ricotta Mixture
Reduce the mixer to the lowest speed setting. Add the ricotta cheese, ground cinnamon, allspice, and mini chocolate chips.
- Finish
Continue mixing at low speed until the cream filling is well combined.
- Fill Cannoli
Transfer the Cannoli Filling to a piping bag. Tie off the bag and use a large, star-shaped tip to pipe into pre-made cannoli shells.
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Recipe Card
Ingredients
- 1/2 cup heavy cream , very cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whole milk ricotta cheese
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- To your stand mixer, add the heavy cream on high speed, beating to soft peaks.
- Lower speed to the lowest setting, then add in the powdered sugar and vanilla extract, and beat to stiff peaks.
- Reduce to the lowest speed setting again and add in the ricotta cheese, cinnamon, and mini semi-sweet chocolate chips until well combined.
- Put the mixture into a large piping bag, tie off the end of the bag tightly and place in the refrigerator until you are ready to use as a dip or pipe into your pre-made cannoli shells.
Nutrition
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Can this be made ahead of time?
Absolutely! You can prep sweet Cream Cannoli Filling ahead of time and store it in the fridge to add to cannoli later. Cover the mixing bowl in plastic wrap, or transfer the mixture to a piping bag and tie the end of the bag. As long as it’s kept sealed and chilled, the cream mixture can stay good in the refrigerator for up to 5 days.
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Nutritional Facts
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Tips for Making Cannoli Filling
Remember these quick hints to create the perfect Italian Cannoli Filling in your own kitchen!
- Form Soft Peaks
- To get the right texture for your cream filling, it’s important to beat the heavy cream until it forms into soft peaks. Wait until the cream appears light and airy. Then stop the mixer and raise the whisk from the cream. Dip the whisk or a spatula in the cream and turn it over. The cream should be thick enough to form peaks from this but still soft enough that the top flops over slightly.
- Keep Ingredients Cold
- You’ll have a much easier time making thick, creamy Cannoli Filling if your heavy cream and ricotta are chilled. Try putting your mixing bowl in the fridge before starting the recipe so that you can combine the classic dessert ingredients in a cold bowl.
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What to Pair With Italian Cannoli
Drinks: Cannoli are perfectly complemented by the bold, rich flavor of freshly brewed coffee. Enjoy the Italian dessert along with a cappuccino, espresso, or latte for a breakfast treat or invigorating dessert.
Desserts: If you’re serving cannoli for a party or another event where you’ll have a large dessert spread, consider putting them out with other classic Italian recipes. Try dipping Italian Rainbow Cookies or delightful Italian Sprinkle Cookies into the filling for the ultimate Italian dessert night!
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How to Store
Store: If you’re just storing the creamy filling on its own, you can keep it fresh in an airtight container in the fridge for up to 5 days. Once the cream is added to cannoli, the treats are best stored in the fridge and eaten within two days. If possible, it’s better to keep the filling and shells separate for storage, as the shells can quickly become soggy.
Freeze: Cannoli Cream Filling can also be frozen. Transfer the mixture to a freezer bag and remove as much air as possible. The recipe can stay good frozen for up to a month. It’s safe to eat longer than that, but the texture declines in quality over time. To serve, let the filling thaw in the fridge. Then, add it back to your stand mixer and beat the ingredients again to keep the texture as fresh as possible.
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Ideas to Serve Cannoli Cream
Once you’ve added the traditional cannoli filling, you can finish your cannoli by drizzling the pastry shells with melted chocolate and topping it all off with a sprinkling of powdered sugar.
You also don’t have to use this recipe to make cannoli. If you want amazing cannoli taste without as much work, you can add the filling to a medium bowl, and serve it as a dessert dip. This is a great option for the next time your hosting. Put out the delicious creamy mixture with Shortbread Cookies, waffle cone cookies, Biscotti, graham crackers, and fruit for dipping.
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Frequent Questions
Cannoli is a traditional Italian dessert, with its roots typically traced back to Sicily.
If your Cannoli Filling is too soft or runny, try mixing it a little longer to further incorporate the cream and ricotta. If after that you’re still having trouble, add a bit of flour to firm up the mixture. You can also add ground almonds to the mixture.
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Variations
Orange Cannoli Cream: Add zesty citrus flavor to your cannoli recipe by mixing in a tablespoon of fresh orange juice and a bit of orange zest with the Cannoli Cream Filling. You can also sprinkle the cannoli with additional orange zest.
Nuts: Try enhancing homemade Cannoli Cream with different types of mix-ins. For a delicious crunch, add chopped pistachios to the mixture. Pistachios are often added to traditional cannoli.
Chocolate: You can also use different types of chocolate in the Cannoli filling. Based on your taste, replace the semisweet chocolate chips in the recipe with milk chocolate chips, dark chocolate chips, or white chocolate chips.
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