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:
- This is 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 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:
- Place a fine mesh strainer over a bowl. Line the strainer with cheese cloth.
- Place the the ricotta in the strainer. Level ricotta with a spatula.
- Cover the bowl with plastic wrap.
- Place in the refrigerator for at least 8 hours, and up to 24 hours
- Discard the liquid from the bowl, and proceed to whipping ricotta, as described in this recipe
Other Italian Dessert Recipes You Might Like:
Recipe
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!
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:
- Place a fine mesh strainer over a bowl. Line the strainer with cheese cloth.
- Place the the ricotta in the strainer. Level ricotta with a spatula.
- Cover the bowl with plastic wrap.
- Place in the refrigerator for at least 8 hours, and up to 24 hours
- 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.
