How to make cannoli cream (cannoli filling recipe)
This homemade cannoli filling is thick, creamy, and made with just a few simple ingredients. Fill and serve right away for that classic crispy shell and luscious creamy center, or serve as a dip with your favorite Italian cookie or cannoli shells.
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!
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 11gProtein: 4gFat: 4.5gSaturated Fat: 2.5gSodium: 40mgSugar: 6g
Tried this recipe?Let us know how it was!