If you have ever wondered how to recreate that irresistible, creamy filling found in Italian cannoli, look no further. The Best Cannoli Cream Recipe is your ticket to a luscious, silky, and perfectly balanced dessert filling that combines the richness of ricotta and mascarpone cheese with sweet, subtle hints of cinnamon and vanilla. This recipe elevates your cannoli experience and lets you impress family and friends with an authentic, homemade touch that melts in your mouth with every bite.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward making The Best Cannoli Cream Recipe. Each one plays a key role in delivering the perfect taste, texture, and color of that iconic creamy filling.
- 16 oz ricotta cheese, well drained: The star of the filling brings a creamy, mild tang that forms the base texture.
- 8 oz mascarpone cheese: Adds a rich and silky smoothness that makes the cream irresistibly fluffy.
- ½ cup powdered sugar, plus extra for dusting: Sweetens the mixture without any graininess, and the extra is perfect for a pretty finishing touch.
- ½ teaspoon ground cinnamon: Introduces a warm, subtle spice that enhances the overall flavor depth.
- 1 tablespoon vanilla extract: Provides a fragrant sweetness that brightens every bite.
- 12 large cannoli shells or 24 mini cannoli shells: The crunchy vessel that contrasts beautifully with the creamy filling.
- ½ cup chopped pistachios, mini chocolate chips, or a mix of both: Adds crunch and texture while complementing the cream’s flavor.
How to Make The Best Cannoli Cream Recipe
Step 1: Combine the Cheeses and Sugar
Start by placing your well-drained ricotta, mascarpone, and powdered sugar into a medium mixing bowl. Using an electric mixer, beat these together until well combined. The mixture may appear a bit crumbly at first — don’t worry, this is completely normal and part of the process that leads to a silky smooth finish.
Step 2: Add Cinnamon and Vanilla
Once the initial mix is done, add in your ground cinnamon and vanilla extract. Continue mixing for another 3 to 4 minutes. Be sure to occasionally scrape down the sides of the bowl to ensure everything blends evenly. At this point, the cream should transform into a fluffy, light, and smooth texture — exactly what you want for that perfect filling.
Step 3: Chill Before Filling
Transfer the finished cannoli cream into a pastry bag or a resealable zip-top bag. Pop it into the refrigerator to chill until you’re ready to fill your cannoli shells. This chilling step helps the cream hold its shape while piping and intensifies the flavors.
Step 4: Fill the Cannoli Shells
When you’re ready to assemble, snip off one tip of the bag and carefully pipe the cream into each shell. Start filling on one side and then switch to the other to ensure an even distribution that leaves no shell empty.
Step 5: Add Your Favorite Crunch
Dip the exposed ends of the cannoli cream into your choice of chopped pistachios, mini chocolate chips, or a delightful mix of both. These toppings add bursts of texture and flavor that turn this classic recipe into a personalized treat.
How to Serve The Best Cannoli Cream Recipe
Garnishes
Once filled, lightly dust the cannoli with powdered sugar for a touch of elegance and sweetness. Fresh mint leaves or a few whole pistachios on the side can also brighten the presentation and add a subtle aroma that guests will love.
Side Dishes
Cannoli cream-filled shells pair beautifully with a strong espresso or a rich cup of hot chocolate for a cozy indulgence. For a lighter option, serve alongside fresh berries or a small citrus salad to provide a refreshing balance.
Creative Ways to Present
Consider serving mini cannoli alongside other Italian pastries on a dessert platter for variety and flair. You can also arrange the filled shells standing upright in a decorative glass or holder, garnished with edible flowers or a drizzle of melted chocolate for a stunning visual effect.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover cannoli cream, store it in an airtight container in the refrigerator. It will stay fresh and maintain its luscious texture for up to 3 days—perfect for making a quick dessert or snack later.
Freezing
While it’s best enjoyed fresh, you can freeze the cannoli cream in a freezer-safe container for up to one month. Thaw overnight in the fridge. Keep in mind the texture may slightly change after freezing, so it’s ideal for making ahead but not for the actual filling if you want the classic creamy consistency.
Reheating
Since this delightful cream is best served chilled, you don’t need to reheat it. If you want to bring it to room temperature before serving, simply allow it to sit out for about 10 minutes. Avoid heating as it may alter the texture and taste.
FAQs
Can I use regular sugar instead of powdered sugar?
Powdered sugar is preferred because it dissolves completely and keeps the cannoli cream smooth. Granulated sugar could result in a grainy texture, so for the best results, stick to powdered sugar.
What if I can’t find mascarpone cheese?
Mascarpone gives the cream its rich silkiness, but if you can’t find it, cream cheese can be a substitute in a pinch. Use it sparingly and allow it to soften fully before mixing to avoid a dense texture.
How do I properly drain ricotta cheese?
Place your ricotta in a fine mesh strainer or cheesecloth-lined sieve over a bowl, and let it drain in the refrigerator for several hours or overnight. This removes excess moisture and ensures your cannoli cream won’t be watery.
Can I prepare the cannoli shells in advance?
Yes, you can prepare and store the cannoli shells in an airtight container for a few days before filling. Just avoid filling them too far in advance, as the shells will soften and lose their crispiness.
What other toppings work well with this cannoli cream?
Beyond pistachios and chocolate chips, try sprinkling crushed amaretti cookies, chopped candied orange peel, or mini rainbow sprinkles for fun flavor and texture variations.
Final Thoughts
There’s something so special about homemade cannoli cream that elevates the entire dessert experience, and this recipe truly is The Best Cannoli Cream Recipe you will ever need. Easy to prepare, wonderfully flavorful, and endlessly versatile, it invites you to explore the art of Italian pastry at home. I can’t wait for you to whip up a batch and share the joy of this creamy delight with your loved ones!
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The Best Cannoli Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 12 large cannoli or 24 mini cannoli shells filled
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Description
This delightful cannoli cream recipe combines creamy ricotta and mascarpone cheeses sweetened with powdered sugar and enhanced with cinnamon and vanilla. Perfectly smooth and fluffy, this filling is easy to prepare and ideal for stuffing crunchy cannoli shells, garnished with chopped pistachios or chocolate chips for added texture and flavor.
Ingredients
Cannoli Cream
- 16 oz ricotta cheese, well drained
- 8 oz mascarpone cheese
- ½ cup powdered sugar, plus extra for dusting
- ½ teaspoon ground cinnamon
- 1 tablespoon vanilla extract
Assembly
- 12 large cannoli shells or 24 mini cannoli shells
- ½ cup chopped pistachios, mini chocolate chips, or a mix of both
Instructions
- Prepare the Cream Base: Place the well-drained ricotta cheese, mascarpone cheese, and powdered sugar into a medium mixing bowl. Ensure the ricotta is thoroughly drained to avoid excess moisture in the filling.
- Mix Ingredients: Using an electric mixer, beat the mixture until combined. Initially, the texture may appear slightly crumbly, which is normal at this stage.
- Add Flavorings and Whip: Add ground cinnamon and vanilla extract to the bowl. Continue mixing for 3 to 4 minutes, scraping down the sides as necessary, until the cream turns smooth, light, and fluffy.
- Chill the Cream: Transfer the prepared cannoli cream into a pastry bag or a zip-top bag. Refrigerate it until you are ready to assemble the cannoli to maintain its texture and freshness.
- Fill the Cannoli Shells: When ready to serve, snip off the tip of the pastry bag and pipe the cream into each cannoli shell. Fill from one side first and then the other to ensure even distribution of the filling inside the shell.
- Garnish the Ends: Dip the exposed cream-filled ends into chopped pistachios, mini chocolate chips, or a combination of both to add a lovely crunch and contrast in flavor.
- Serve: Optionally dust the filled cannoli lightly with powdered sugar just before serving. Enjoy immediately for the best texture and flavor.
Notes
- Make sure to drain the ricotta cheese well by wrapping it in cheesecloth and placing it over a bowl for several hours or overnight to remove excess moisture.
- For easier piping, use a wide tip on your pastry bag or cut a larger hole if using a zip-top bag.
- Cannoli shells are best filled just before serving to keep them crispy; filling too early may cause them to become soggy.
- You can customize the garnish by using chopped chocolate-covered espresso beans or crushed candy for a different twist.
- Leftover cannoli cream can be stored in an airtight container in the refrigerator for up to 2 days.
