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!
Servings 4 cups
Calories 608kcal
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.
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.
- 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.
Nutrition
Calories: 608kcal | Carbohydrates: 53g | Protein: 27g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 125mg | Sodium: 208mg | Potassium: 258mg | Sugar: 44g | Vitamin A: 1095IU | Calcium: 522mg | Iron: 1mg