My easy and authentic cannoli cream filling recipe is made with creamy, whipped whole milk ricotta cheese. With a few simple spices and just 10 minutes, you’ll have a smooth and delicious filling that’s perfect for cannoli. It can also be used as a dip, for cakes, and more!
Cannoli cream with ricotta is something I whip up often in my Italian kitchen. Speaking of whipping things up, whipping the ricotta is the key to giving the cannoli cream a beautiful creamy consistency. It's such a game changer! If you've never had whipped ricotta, what are you waiting for?!
And while yes, this is a cannoli cream, it can be used for more than filling cannoli (ideas are in this blog post). That's what makes it such a versatile and amazing dessert!
If you're looking for another recipe has a similar creamy, light feel to this authentic cannoli filling, definitely check out this panna cotta recipe. Or you can just check out more Italian dessert recipes, like cookies, pies and cakes!
How to use it
- The obvious answer - to fill cannoli shells and make cannoli
- Dessert fruit parfaits. Layer fruit and cannoli cream in glasses or mason jars
- Make a cake - like a cassata cake, or a no bake cheesecake
- Use as a dip - as a fruit dip, or use for dipping pizzelle
How to make it
Top tips
- It's important to use whole milk ricotta, or else the cannoli cream will be too thin and runny once whipped.
- You can make the cannoli cream in advance and store it in an airtight container in the fridge for up to 3 days.
- Optional: Once you've made your cannoli filling, you can add chocolate chips or nuts like pistachios to the cannoli filling, or even candied orange peel.
- If your ricotta is on the wet side, you will need to strain it, or else the filling will be too liquid and runny.
Storage
You can make the cannoli filling ahead and store it in the fridge in an airtight container until ready to use. It will keep up to 4 days in the fridge.
Recipe
Authentic Cannoli Cream Recipe with Ricotta
Ingredients
- 4 cups whole milk ricotta cheese
- 1 ½ cups powdered sugar
- 2 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
Instructions
- Whip the ricotta, either with a hand mixer, or a stand mixer. Whip until the ricotta reaches a heavy cream-like consistency. About 2 minutes.
- Sift the powdered sugar into the ricotta, and using a spatula, fold into the ricotta.
- Add cinnamon, cloves and nutmeg to the ricotta mixture and fold in.
Recipe Notes
- Optional: Once you've made your cannoli filling, you can add chocolate chips or nuts like pistachios to the cannoli filling, or even candied orange peel.
- If you're making cannoli with the cannoli cream, I suggest buying the cannoli shells. It makes things so much easier and convenient.
Irina says
I am a huge fan of Italian Cannoli. This step by step cream recipe is the one I was looking for. Thanks for sharing.
Pina says
Thank you so much Irina! And I love how versatile it is too 🙂
Christi says
I am making this dish for the first time being my second attempt I'm going to follow your recipe and see what happens. .
Nick Elia says
Love to try it
Patti Simpson says
Can I use ricotta impastata to make the cannoli cream?
David Neri says
Yes this is traditionally the cheese used, you can fold in Mascarpone cheese too.