Cannoli cream is one of those treats that feels both special and familiar. It’s rich yet light, sweet but balanced, and full of little bursts of flavor from chocolate, citrus, or pistachio. You don’t need a bakery to enjoy it, either—this classic filling is easy to make at home with just a few ingredients.
Use it to fill traditional cannoli shells, layer it into parfaits, spread it on cakes, or simply spoon it over fruit. Once you learn the basics, you’ll find endless ways to enjoy it.
What Makes This Special
Cannoli cream is all about texture and balance. The base is smooth ricotta that’s been strained for a thick, velvety finish.
A touch of sugar sweetens it, while vanilla, cinnamon, and citrus zest bring warmth and brightness. Fold in chocolate chips or pistachios, and you get a creamy filling with pops of crunch. It’s simple, elegant, and incredibly versatile.
Shopping List
- Whole milk ricotta cheese (32 ounces; drain well)
- Powdered sugar (3/4 to 1 cup, to taste)
- Vanilla extract (1 teaspoon)
- Ground cinnamon (1/4 teaspoon; optional but classic)
- Orange or lemon zest (1 to 2 teaspoons)
- Mini chocolate chips (1/2 to 3/4 cup)
- Finely chopped pistachios (1/4 cup; optional)
- Heavy cream or mascarpone (2 to 4 tablespoons; optional for extra richness)
- Pinch of salt (to balance sweetness)
- Cannoli shells (store-bought or homemade; optional for serving)
How to Make It
- Drain the ricotta thoroughly. Line a sieve with cheesecloth or paper towels and place it over a bowl.
Add the ricotta and let it drain in the fridge for at least 2 hours, preferably overnight. This step is key for a thick, non-watery cream.
- Whip the ricotta. Add the drained ricotta to a mixing bowl. Beat with a hand mixer for 1 to 2 minutes until smooth and creamy.
You can also use a food processor for an ultra-smooth texture.
- Sweeten and flavor. Sift in the powdered sugar to avoid lumps. Add vanilla, cinnamon, citrus zest, and a pinch of salt. Mix until fully combined and silky.
- Adjust the texture. If you want a richer, slightly looser cream, fold in 2 to 4 tablespoons of heavy cream or mascarpone.
Keep it thick enough to pipe without sagging.
- Fold in the mix-ins. Gently stir in mini chocolate chips and pistachios (if using). Don’t overmix—just fold until evenly distributed.
- Chill to set. Cover and refrigerate for at least 1 hour. Chilling helps the flavors meld and the texture firm up for piping.
- Fill and serve. Spoon the cream into a piping bag with a large round tip.
Pipe into cannoli shells just before serving to keep them crisp. Dust with powdered sugar and garnish the ends with extra chips or nuts.
Storage Instructions
- Refrigerate the cream: Store in an airtight container for up to 3 days. Stir gently before using.
- Do not freeze: The texture becomes grainy after thawing.
- Fill to order: Keep shells and cream separate until serving to avoid sogginess.
- Food safety: Keep chilled and don’t leave out more than 2 hours.
Why This is Good for You
Cannoli cream is a dessert, but it’s not all indulgence.
Ricotta is rich in protein and provides calcium, which supports bones and muscles. Choosing whole milk ricotta gives you a satisfying texture without needing a long list of add-ins. Citrus zest offers a natural flavor boost without extra sugar.
When you make it at home, you control the sweetness and portion size, which is a small but meaningful step toward more mindful treats.
Pitfalls to Watch Out For
- Skipping the draining step: Undrained ricotta leads to watery cream that won’t hold its shape.
- Using granulated sugar: It doesn’t dissolve as smoothly in ricotta, causing grit. Powdered sugar is best.
- Overmixing: Too much mixing after adding chips or nuts can break down the cream and make it loose.
- Filling shells too early: The shells absorb moisture quickly, turning soft. Fill just before serving.
- Too much liquid flavoring: Excess vanilla or citrus juice can thin the cream.
Use zest, not juice.
Recipe Variations
- Classic Sicilian-Style: Keep it simple with drained ricotta, powdered sugar, vanilla, cinnamon, and orange zest. No cream, no mascarpone—just pure, clean flavor.
- Mascarpone Blend: Swap 1/3 of the ricotta for mascarpone for a richer, silkier finish. Great for cakes and parfaits.
- Chocolate Cannoli Cream: Whisk 2 tablespoons of cocoa powder with the powdered sugar.
Add chocolate chips and a touch of espresso powder for depth.
- Pistachio Dream: Fold in finely ground pistachios and a splash of pistachio extract. Garnish the shell ends with chopped pistachios for a bakery look.
- Limoncello Twist: Add 1 to 2 teaspoons of limoncello and extra lemon zest. Use sparingly so the cream stays thick.
- Lower Sugar Option: Cut the powdered sugar to 1/2 cup and add more citrus zest and cinnamon to keep flavor bright.
- Gluten-Free Serving: Serve the cream with gluten-free wafers, almond cookies, or fresh berries instead of shells.
- Holiday Spice: Replace cinnamon with a pinch of nutmeg and cardamom.
Add candied orange peel for a festive touch.
FAQ
Can I use part-skim ricotta?
Yes, but the cream will be a little lighter and less rich. Drain it very well, and consider adding a spoonful of mascarpone or a splash of heavy cream for better body.
My cream turned grainy. What happened?
This usually comes from ricotta with too much moisture or overmixing.
Draining overnight helps. If it’s already grainy, pulse briefly in a food processor to smooth it out.
How far in advance can I make cannoli cream?
You can make it up to 3 days ahead. Store it in the fridge in an airtight container and stir before using.
Fill shells right before serving.
Can I use store-bought cannoli shells?
Absolutely. They’re convenient and taste great when fresh. Keep them sealed and dry until you’re ready to fill.
What if I don’t have powdered sugar?
You can blitz granulated sugar in a blender until very fine.
Still, true powdered sugar with a bit of cornstarch gives the smoothest texture.
Is there a way to make it thicker?
Yes. Drain the ricotta overnight, reduce or skip any added cream, and chill the finished mixture longer. You can also fold in a little mascarpone for extra structure.
Can I make it without chocolate chips?
Of course.
Go classic with just zest and cinnamon, or swap in chopped candied orange peel, toasted nuts, or crushed amaretti cookies.
How do I pipe the cream neatly?
Use a large round or star tip and fill the bag only halfway to keep control. Pipe from the center outward on each side of the shell so both ends look full and even.
Final Thoughts
Cannoli cream shines because it respects simple ingredients and good technique. With well-drained ricotta, a gentle hand, and a few thoughtful flavor touches, you’ll get that bakery-quality result at home.
Keep a batch in the fridge for quick desserts, or build a DIY cannoli bar for guests. It’s easy, impressive, and always a crowd-pleaser. Once you master the basics, the rest is just your own delicious twist.
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