Fresh, homemade cannoli cream is easier than you think to make. You’ll be filling cannoli shells in no time with my How to Make Cannoli Cream tutorial! This popular Italian recipe has been shared over 124,000 times on social media!
Buckle up, folks, because today I’m showing you how to make cannoli cream! Italian pastries are my favorite, and this is my all-time favorite dessert. They are very popular during the Christmas and Easter seasons (especially if you live back east).
I can remember the first time that I had a cannoli. It was at a mom and pop Italian restaurant in my hometown of Southington, Connecticut. It was sweet (but not overly sweet), crunchy, and had the most fantastic texture.
I love a good cannoli, but sadly they’re hard to find outside of the Northeast. Over the years, this Connecticut girl has learned how to make them out of necessity.
My recipe for the cannoli filling is every bit as good as what you can get back east.
This recipe is by far one of my most popular, and it’s the best cannoli filling I’ve ever had. Don’t believe me? Well, you don’t need to take my word for it, here’s what some of my readers have said about this recipe:
Jenn: These were on my “must make” list, and I’m so glad I found this easy peasy recipe for cannoli cream – thank you!
Ruth V.: Jillian, I had success making this cannoli filling several times, and it was delicious.
Paula: I am a Cannoli-aholic! I learned to make the cream spot on to your recipe and was taught that the whipping cream addition makes all the difference in the world! Thanks
We suggest the back of the bottom shelf of your refrigerator. You should not freeze cannoli cream. It sacrifices the quality once you thaw it out.
What is cannoli cream made of?
The cream recipe calls for just six essential ingredients:
- Whipping cream – this makes the cream light and not too dense.
- Ricotta cheese – this gives the classic cannoli flavor and texture.
- Powdered sugar – just a little bit goes a long way. You cant to taste the ricotta cheese and not sugar!
- Pure vanilla extract – pure and nothing less. When making uncooked recipes, it’s best to use pure vanilla extract.
- Ground cinnamon – just a touch adds a tasty flavor dimension.
- Mini dark chocolate chips – the mini chips are easier to pass through your pastry bag or Ziploc bag. Plus, the mini chocolate chips complement the size of the cannoli well.
Let’s take a minute to discuss Cannoli shells:
You can either make them from scratch or buy them.
To make homemade shells, you’ll need to buy cannoli forms, make the dough, chill it, roll the dough out, wrap the dough around the forms, and then fry them.
Making a homemade pastry shell takes time, but it is SO worth it! Check out my tutorial for How to Make Cannoli Shells for all of the details.
If you decide to buy the shells, there’s no shame in it, a lot of bakeries and even restaurants do the same thing.
My all-time favorite shells are from World Market. You get a set of 20 mini shells for $2.99! Well worth it, in my opinion!
Additionally, if you don’t have a World Market nearby, then Amazon to the rescue! These are my favorite cannoli shells from Amazon.
The Cake Boss Reveals His Secret Cannoli Cream Recipe – MUST WATCH! | Welcome to Cake Ep07
FAQ
Can you freeze homemade cannoli filling?
How do you store cannoli cream?
Can cannoli cream be refrozen?
How do you stiffen cannoli fillings?