Cannoli Cream is a rich and fluffy homemade Italian-style cannoli filling made with ricotta cheese, whipped cream, orange zest, cinnamon, vanilla, and chocolate chips. It is perfect for filling cannoli shells, but it is also delicious as a topping for crepes, ice cream, strawberry shortcake, pancakes, waffles, cakes, cupcakes, doughnuts, and many other desserts.
This easy homemade Cannoli Cream brings together the classic flavors people love in cannoli: creamy ricotta, sweet vanilla, a hint of orange, warm cinnamon, and little bites of chocolate. The texture is light, smooth, and slightly fluffy because whipped cream is folded into the ricotta mixture. It is simple enough for everyday desserts yet special enough for holidays, parties, and family gatherings.
One of the best things about this cannoli cream recipe is how flexible it is. You can keep the flavor traditional, make it more chocolatey, add a little extra cinnamon, or leave out the orange zest if you prefer a milder filling. The finished cream can be spooned, piped, spread, or used as a dip, depending on how thick your ricotta is and how you plan to serve it.
This made-from-scratch cannoli cream keeps well in the refrigerator for several days when covered properly. Depending on the freshness of your ingredients, it may last up to about a week. Use it to fill crisp cannoli shells just before serving, spoon it over fruit, layer it with cake, or serve it with graham crackers for an easy dessert dip.
What is Cannoli Cream?
Cannoli cream is the sweet, creamy filling traditionally used inside cannoli shells, which are crisp fried pastry tubes. Classic cannoli filling is often based on ricotta cheese sweetened with sugar and flavored with ingredients such as vanilla, citrus zest, cinnamon, chocolate, or chopped nuts.
This version combines ricotta cheese with freshly whipped heavy cream for a lighter, fluffier texture. The ricotta gives the filling its signature flavor, while the whipped cream makes it soft and airy. It can be used as a cannoli filling, a dessert topping, a cake filling, a frosting-style spread, or a quick sweet dip.
The final consistency depends largely on the ricotta. Thick, well-strained ricotta creates a firmer cream that works better for piping and filling pastry shells. Softer ricotta creates a looser cream that is excellent for spooning over shortcake, ice cream, pancakes, waffles, or French toast.
Equipment You May Need
- Pastry Bag – Helpful if you plan to pipe the cannoli cream into shells, pastries, cupcakes, or cakes.
- Cheesecloth – Useful for straining ricotta cheese if it is watery or runny. Paper towels may also work in a pinch.
- Electric Mixer – A hand mixer or stand mixer makes it much easier to whip the heavy cream until stiff peaks form.
- Zester – A small zester is ideal for removing fresh orange zest without getting too much bitter white pith.
- Mixing Bowls – Use one chilled bowl for whipping the cream and a second bowl for the ricotta mixture.
Cannoli Cream Ingredients
- Heavy Cream – Use cold heavy whipping cream. Lower-fat milk will not whip into a thick cream. A thawed whipped topping can be used, but the sweetness may need adjustment.
- Ricotta Cheese – Regular full-fat ricotta is recommended for the best flavor and texture. If your ricotta is watery, strain it overnight or up to two nights until thick. Ricotta impastata can also be used if available.
- Powdered Sugar – Also called confectioners’ sugar, it sweetens the cream while keeping the texture smooth.
- Vanilla Extract – Adds a classic sweet bakery flavor. Almond extract or Fiori di Sicilia may be used in place of or alongside vanilla, if desired.
- Orange Zest – A small amount of fresh orange zest adds brightness and a traditional cannoli-style flavor. You may omit it if you do not enjoy orange.
- Cinnamon – Ground cinnamon adds warmth. Adjust the amount to suit your taste.
- Mini Chocolate Chips – Mini chips blend easily into the cream. Chopped dark, bittersweet, or semi-sweet chocolate can also be used.
How to Make Cannoli Cream
Step One: Place a large mixing bowl and the mixer beaters in the freezer for a few minutes. Cold tools help the heavy cream whip more quickly and hold its shape.
Step Two: Pour the cold heavy cream into the chilled bowl. Beat with an electric mixer until stiff peaks just begin to form. Set the whipped cream aside.
Step Three: In a separate bowl, mix the thick ricotta cheese, powdered sugar, vanilla extract, orange zest, and cinnamon until just combined. Do not overmix. Gently fold in the whipped cream, then fold in the mini chocolate chips. Use the cannoli cream right away or cover and refrigerate until needed.
Ways to Use Cannoli Cream
- Pipe it into cannoli shells or other crisp pastry shells.
- Spoon it over strawberry shortcake, fresh berries, crepes, pancakes, waffles, or French toast.
- Use it as a topping for ice cream sundaes or layered dessert cups.
- Serve it as a quick dip with fruit, graham crackers, cookies, or crisp wafers.
- Spread it between cake layers or use it as a filling for cupcakes, brownies, sandwich cookies, or doughnuts.
- Use it as a softer frosting-style topping for cakes and sweet breads.
Quick Tips for Best Results
- The thickness of the cannoli cream depends on the ricotta. For a firmer filling that can be piped into cannoli shells, strain the ricotta until very thick. For a softer topping, slightly less-strained ricotta may be fine, as long as it is not watery.
- Add chocolate chips shortly before serving if you want the best texture. Chocolate and nuts can soften slightly as they sit in the cream.
- For extra flavor and texture, chopped pistachios can be folded in or sprinkled on top before serving.
- Keep the bowl, beaters, and heavy cream cold for the best whipped cream. This helps create a light and stable texture.
- Do not overmix after adding the whipped cream. Gentle folding keeps the cannoli cream fluffy.
Cannoli Cream FAQ
How should I store Cannoli Cream?
Store cannoli cream in a covered container in the refrigerator.
Can I freeze Cannoli Cream?
Freezing is not recommended because it may change the texture. If you want to test it, freeze only a small amount first.
How long will Cannoli Cream last?
When well covered and refrigerated, it should last at least a few days and may keep up to about a week, depending on the freshness of the ingredients.
What can I use instead of ricotta cheese?
Ricotta impastata or mascarpone can be used. Cream cheese may work in a pinch, but it will not have the same traditional ricotta flavor.
Can I use low-fat ingredients?
Lower-fat milk cannot replace heavy cream because it will not whip properly. Lower-fat ricotta may be used if it is strained very well until thick.
What else can I add?
Try a small amount of almond extract, Fiori di Sicilia, or your favorite dessert flavoring. Chopped pistachios are also a delicious addition.
Is Cannoli Cream gluten-free?
The cream itself is generally gluten-free, but always check the labels of your specific ingredients if you are cooking for someone with dietary restrictions or allergies.
Is Cannoli Cream vegetarian?
Yes, this recipe is vegetarian, though it is always best to check individual product labels.
Can I make it low-carb?
You can try a sugar substitute and low-carb chocolate, but results may vary depending on the products used.
Can I make it vegan?
This recipe relies on dairy ingredients, so a vegan version would require significant substitutions and may not have the same texture or flavor.
Other Italian-Inspired Recipes You May Enjoy
- Italian Sprinkle Cookies – Homemade cookies dipped in a simple glaze and finished with colorful sprinkles.
- Italian Green Beans – A quick vegetable side dish with Italian-style flavor.
- Italian Chicken Chili – A lighter, chunky chicken chili with Italian-inspired ingredients.
- Chicken Parmesan Baked Pasta – A comforting baked pasta with chicken, cheese, sauce, and a crisp topping.
This simple homemade cannoli cream is creamy, lightly sweet, and full of classic Italian dessert flavor. Use it as a cannoli filling, a dessert topping, a cake filling, or a quick sweet dip whenever you want an easy ricotta-based treat.
Cannoli Cream
Ingredients
- 1 cup heavy cream cold
- 15 ounces ricotta cheese one container, strained overnight if runny
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange zest
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips
Instructions
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Place a large mixing bowl and the beaters in the freezer for a few minutes while you prepare the ingredients.
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Remove the chilled bowl and beaters from the freezer. Add the cold heavy cream and beat with an electric mixer until stiff peaks just begin to form. Set aside.
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In a separate mixing bowl, combine the thick ricotta cheese, powdered sugar, vanilla extract, orange zest, and cinnamon until just mixed. Gently fold in the whipped cream, then fold in the mini chocolate chips. Use as desired.
Notes
Ricotta note: If your ricotta is runny, strain it overnight to thicken before making the cannoli cream.
Serving note: If using this cream to fill cannoli shells, fill the shells close to serving time so they stay crisp.
Nutrition:
| Carbohydrates: 5g
| Protein: 2g
| Fat: 5g
| Sugar: 5g
Nutrition information is provided for general guidance only and may vary depending on the specific ingredients and brands used.
