Authentic (and Easy!) Cannoli Cream

This cannoli cream has only 5 ingredients, so it's one of the easiest desserts you'll ever make! Of course it can be used to make cannoli, but it's so versatile, you can make a variety of other desserts with it too!

Cannoli cream is such a versatile dessert, not to mention it's easy and simple to make. At just 5 ingredients, it takes no time to whip up too! 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, you must try it!

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!

What Cannoli Cream is Made Of:

• ricotta
• powdered sugar
• ground cinnamon
• ground nutmeg
• ground cloves

How to Use Cannoli Cream:

1. This is the obvious answer - to fill cannoli shells and make cannoli
2. Dessert fruit parfaits. Layer fruit and cannoli cream in glasses or mason jars
3. Make a cake - like a cassata cake, or a no bake cheesecake
4. Use as a dip - as a fruit dip, or use for dipping pizzelle

How to Make Cannoli Cream - Step by Step

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 (photo 1)

Sift the powdered sugar into the ricotta (photo 2), and using a spatula, fold into the ricotta.

Add cinnamon, cloves and nutmeg to the ricotta mixture (photo 3) and fold in (photo 4).

Top Tips to Make Cannoli Cream:

• 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.

How to strain the ricotta:

1. Place a fine mesh strainer over a bowl. Line the strainer with cheese cloth.
2. Place the the ricotta in the strainer. Level ricotta with a spatula.
3. Cover the bowl with plastic wrap.
4. Place in the refrigerator for at least 8 hours, and up to 24 hours
5. Discard the liquid from the bowl, and proceed to whipping ricotta, as described in this recipe

Other Italian Dessert Recipes You Might Like:

• Olive Oil Cake with Mascarpone Cream
• No Bake Nutella Tart
• Traditional Crostata

Recipe

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4.43 from 7 votes

Classic Cannoli Cream

Cannoli cream - one of the easiest things in the world to make, and at just 5 ingredients, it takes absolutely no time to whip up!

Course Dessert

Cuisine Italian

Prep Time 10 minutes minutes

Servings 4 cups

Calories 608kcal

Author Pina Bresciani

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

• It's important to use whole milk ricotta, or else the cannoli cream will be too thin and runny once whipped. 
• If your ricotta is on the wet side, you will need to strain it, or else the filling will be too liquid and runny.
• Whipping the ricotta is an imperative step. If you don't whip the ricotta, the cream won't be smooth and creamy- it will be rough and gritty. 

How to strain the ricotta: 

1. Place a fine mesh strainer over a bowl. Line the strainer with cheese cloth.
2. Place the the ricotta in the strainer. Level ricotta with a spatula. 
3. Cover the bowl with plastic wrap. 
4. Place in the refrigerator for at least 8 hours, and up to 24 hours
5. Discard the liquid from the bowl, and proceed to whipping ricotta, as described in this recipe

• 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 you're making cannoli with the cannoli cream, I suggest buying the cannoli shells. It makes things so much easier and convenient. 

Nutrition Facts

Classic Cannoli Cream

Amount Per Serving

Calories 608 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 20g125%

Cholesterol 125mg42%

Sodium 208mg9%

Potassium 258mg7%

Carbohydrates 53g18%

Sugar 44g49%

Protein 27g54%

Vitamin A 1095IU22%

Calcium 522mg52%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.