The Best Cannoli Cream Recipe

This classic cannoli cream recipe is made with ricotta cheese, mascarpone, vanilla, and cinnamon for a smooth and creamy filling. Perfect for filling traditional or mini cannoli shells, it delivers an authentic Italian dessert flavor with a light, fluffy texture. Ideal for holidays, special occasions, or homemade pastry nights, this cannoli filling pairs well with pistachios or chocolate chips and can be prepared ahead for easy dessert assembly.

Ingredients

• 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
• 12 large cannoli shells or 24 mini cannoli shells
• ½ cup chopped pistachios, mini chocolate chips, or a mix of both

Instructions

1. Place the drained ricotta, mascarpone, and powdered sugar in a medium mixing bowl.
2. Using an electric mixer, beat until combined. The mixture may look slightly crumbly at first.
3. Add the cinnamon and vanilla extract, then continue mixing for 3–4 minutes, scraping down the sides as needed, until the cream is smooth, light, and fluffy.
4. Transfer the cannoli cream to a pastry bag or a zip-top bag. Refrigerate until ready to use.
5. When ready to assemble, snip the tip off the pastry bag. Pipe the cream into each cannoli shell, filling from one side and then the other to ensure even distribution.
6. Dip the exposed ends of the filling into chopped pistachios, chocolate chips, or both.
7. Serve immediately, lightly dusted with powdered sugar if desired.

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Tips

• Drain the ricotta thoroughly to prevent a watery filling; overnight draining gives the best texture.
• Chill the cream before piping for cleaner, neater cannoli.
• Fill the shells just before serving to keep them crisp.

Variations and Substitutions

• Replace cinnamon with orange zest or lemon zest for a citrus note.
• Use dark or white chocolate chips instead of pistachios.
• For a lighter filling, substitute part of the mascarpone with whipped cream cheese.

FAQs

Can I make the cannoli cream ahead of time?
Yes, the filling can be made up to 24 hours in advance and kept refrigerated.

Why is my filling too runny?
This usually means the ricotta was not drained enough. Make sure to remove as much liquid as possible.

Can I use this filling for other desserts?
Yes, it works well in cakes, pastries, or as a dip for fruit.

Serving Suggestions

• Serve as a classic Italian dessert after a pasta or pizza meal.
• Pair with espresso or strong coffee.
• Use the cream to fill mini pastry cups or layer in dessert glasses.

Why You’ll Love This Recipe

• Smooth, creamy texture with rich flavor.
• Simple ingredients and quick preparation.
• Perfect balance of sweetness and spice.