Quick answer: for cannoli cream, beat 2 cups of well-drained whole-milk ricotta with ¾ cup of powdered sugar and 1 teaspoon of vanilla until smooth. For a lighter filling, fold in ½ cup of heavy cream whipped to stiff peaks. Fill the shells just before serving.
Classic cannoli cream (fills about 12 large shells)
- 2 cups (about 450 g) whole-milk ricotta, drained overnight
- ¾ cup (90 g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon (optional)
- ⅓ cup mini chocolate chips (optional)
- Drain the ricotta in a cheesecloth-lined sieve in the fridge for at least 4 hours.
- Beat it with the sugar, vanilla and cinnamon until smooth. For a finer texture, press it through a sieve first.
- Stir in the chocolate chips and chill for an hour.
Lighter version with whipped cream
Whip ½ cup of cold heavy cream to stiff peaks and fold it into the finished ricotta cream. It becomes fluffier and milder. Replacing half the ricotta with mascarpone makes it richer; see mascarpone cream.
Cream horn filling
Cream horns are cones of baked puff pastry filled with whipped cream. Whip 1½ cups of cold heavy cream with ⅓ cup of powdered sugar and 1 teaspoon of vanilla to stiff peaks and pipe it into cooled pastry horns. For horns that sit in a bakery case or travel, use stabilized whipped cream or diplomat cream.
Filling and serving
- Use a piping bag with a wide tip and fill cannoli from both ends.
- Fill within an hour of serving; filled shells soften.
- Dip the ends in chopped pistachios, chocolate chips or candied orange.
- Dust with powdered sugar.
Other uses for cannoli cream
- Cannoli dip: serve in a bowl with broken waffle cones or cookies.
- Cake filling: between layers of sponge.
- Stuffed strawberries or crêpes.
More pastry fillings: cream puff filling, pastry cream and Bavarian cream.
Frequently asked questions
What is cannoli filling made of?
Traditionally, well-drained ricotta sweetened with powdered sugar and flavored with vanilla, often with chocolate chips, candied orange or cinnamon.
Is there whipped cream in cannoli filling?
Not in the traditional Sicilian filling. Many American recipes fold in whipped cream or mascarpone for a lighter, smoother texture.
Why is my cannoli cream runny?
The ricotta was not drained. Drain it in a sieve lined with cheesecloth in the fridge for several hours or overnight.
What are cream horns filled with?
Sweetened whipped cream, often stabilized so it holds, or a mix of whipped cream and pastry cream.
