How to Make Cannoli Cream (Cannoli Filling Recipe)
This homemade cannoli cream recipe is easy to make for an authentic Italian bakery-style dessert at home. We use store-bought shells, fill them with cannoli cream, and garnish with toppings and mix-ins to make it a true family favorite. You can also serve it as a dip with cookies, fruit, or broken cannoli shells — a fun and simple way to enjoy it.
I first fell in love with cannolis in Sicily, where I tasted some of the best of my life. At a famous cooking school, I learned how to make both the crisp shells and the creamy cannoli filling by hand, an experience I’ll never forget. Now, I make this recipe often because it shows how simple Italian desserts can be. With just a few ingredients, you can whip up cannoli cream in the morning, chill it during the day, and enjoy a true Italian dessert by evening.
If you love easy, authentic Italian desserts, you’ll also enjoy my Italian Lemon Ricotta Cake.
Table of Contents
Why You’ll Love This Recipe
- Easy to make – Only a handful of ingredients and a whisk are all you need.
- Perfect for making ahead – Mix the cream in the morning, refrigerate, and it’s ready to pipe into shells at dessert time.
- Versatile uses – Fill shells, serve it as a cannoli dip with cookies, or even use it as a cake frosting or cookie sandwich filling.
What is a Cannoli
Cannoli are a traditional Sicilian pastry made from crisp, fried pastry shells filled with sweet ricotta cream. The word “cannoli” comes from cannolo, meaning “little tube” in Italian.
Originating in Palermo, they’ve become one of the most iconic Italian desserts worldwide. Traditionally, cannoli are finished with candied orange peel, but today pistachios and chocolate chips are also popular.
Jenn’s Tip: Always fill the shells just before serving, otherwise, they’ll go soggy.
Ingredients
- Regular cannoli shells or mini cannoli shells – the crisp, fried pastry tubes that hold the cream; store-bought makes this recipe quick and easy.
- Whole milk ricotta – the base of authentic cannoli filling, providing rich, creamy texture and traditional flavor.
- Powdered sugar – sweetens the cream while keeping it smooth; sift before adding for best results.
- Vanilla extract – adds warmth and depth to balance the ricotta.
- Cinnamon – adds a subtle spiced note found in many Sicilian cannolis.
Instructions
- Drain the ricotta by placing it in a fine-mesh sieve or wrapping it in cheesecloth set over a bowl. Refrigerate and drain overnight for best results. If short on time, drain for at least 2 hours.
- (Optional for a smoother filling) Press the ricotta through a fine mesh sieve to remove any graininess.
- In a mixing bowl, combine ricotta, powdered sugar, vanilla, and cinnamon.
- Mix gently with a whisk until just combined. Avoid using an electric mixer, as it can cause the filling to become watery.
- Refrigerate the filling for at least 1 hour, or up to 2 days, to firm up.
- Pipe the filling into the shells just before serving.
- (Optional) Dip the ends in mini chocolate chips, crushed pistachios, or candied orange peel for garnish.
Expert Tips
- Drain ricotta overnight for the thickest cream. A 2-hour drain works in a pinch.
- Keep ingredients chilled—no need for room temperature ricotta.
- Refrigerate the cream before filling—it sets beautifully after an hour or two.
- Fill shells last minute to keep them crispy.
Variations and Mix-Ins
- Mini chocolate chips
- Crushed pistachios
- Candied orange peel (traditional)
- Serve as a cannoli dip with Italian cookies or broken mini shells (my kids’ favorite way).
- Use as cake filling, frosting, or in cookie sandwiches.
Storage and Make Ahead
Cannoli are always best freshly filled and eaten right away. Store unfilled shells in an airtight container at room temperature until ready to use.
Keep the cannoli cream covered in the refrigerator for up to 2 days, stirring gently before piping. Do not freeze cannoli cream, as it will separate and lose its smooth texture.
FAQ’s
Traditional cannoli filling is made with ricotta cheese, sweetened with powdered sugar, and flavored with a touch of vanilla and sometimes cinnamon.
Authentic Sicilian cannoli cream is always made with ricotta. Mascarpone can be used in modern versions, but it creates a richer, heavier filling that strays from tradition. For the classic flavor and lighter texture, ricotta is the best choice.
The two most common styles are:
Traditional ricotta filling – sweetened ricotta with vanilla, often garnished with pistachios, candied fruit, or chocolate.
American bakery-style filling – sometimes made with mascarpone or blended with heavy cream for a richer, smoother texture.
To make ricotta cannoli filling, drain ricotta overnight, then whisk with powdered sugar, vanilla, and a pinch of cinnamon until smooth. Chill for at least 1 hour before piping into shells. For the smoothest cream, pass the ricotta through a fine mesh sieve before mixing.
The most common cause is not draining the ricotta long enough. Ricotta naturally contains water, and if it isn’t strained (at least 2 hours, preferably overnight), the filling will loosen as it sits. Overmixing can also cause ricotta to break down. To fix a slightly runny filling, you can stir in more powdered sugar or let it firm up in the fridge.
More Easy Italian Dessert Recipes
How to make cannoli cream (cannoli filling recipe)
Equipment
- Fine mesh sieve or cheesecloth for draining the ricotta
- Mixing bowl
- Whisk
- Pastry bag
Ingredients
- 12 regular cannoli shells or 24–30 mini cannoli shells – store-bought or homemade filled just before serving
- 32 ounces whole milk ricotta – well-drained preferably overnight in the refrigerator (minimum 2 hours if short on time)
- ¾ cup powdered sugar – sifted for smoothness use up to 1 cup if you prefer a sweeter filling
- 1 teaspoon vanilla extract – adds flavor depth
- 1 Pinch of cinnamon
Instructions
- Drain the ricotta by placing it in a fine-mesh sieve or wrapping it in cheesecloth set over a bowl. Refrigerate and drain overnight for best results. If short on time, drain for at least 2 hours.
- (Optional for a smoother filling) Press the drained ricotta through a fine mesh sieve to remove any graininess.
- In a mixing bowl, combine the ricotta, powdered sugar, vanilla extract, and cinnamon.
- Mix gently using a whisk until just combined. Avoid using an electric mixer as it can cause the filling to become watery.
- Cover the bowl and refrigerate the filling for at least 1 hour, or up to 2 days, to firm up.
- When ready to serve, pipe the filling into the cannoli shells using a pastry bag or a spoon. Serve immediately for the best texture and flavor.
- (Optional) Dip the ends of the filled cannoli into mini chocolate chips, crushed pistachios, or candied orange peel for a traditional garnish.
Notes
- Cannoli are always best filled and eaten right away so the shells stay crisp.
- Store unfilled shells in an airtight container at room temperature until ready to use.
- Keep the filling covered in the refrigerator for up to 2 days. Stir gently before piping.
- This recipe makes enough filling for about 12 regular cannoli or 24–30 mini cannoli.
- For garnish, mini chocolate chips and pistachios are easy to find, while candied orange peel is the most traditional but can be harder to source outside of Italy.
- Variation: You can also serve the filling as a cannoli dip with broken mini shells or Italian cookies for dipping. Garnish with chocolate chips, pistachios, or both. This is actually how my kids prefer to eat it!
