Easy Cannoli Cream Filling Recipe

Okay, friends, gather ’round! I’m about to let you in on a little secret: my super Easy Cannoli Cream Filling Recipe. This isn’t your grandma’s fussy, complicated cannoli filling. This is the kind you whip up when you need a little something sweet, stat. It’s creamy, dreamy, and just begging to be piped into a crispy shell (or, let’s be honest, eaten straight from the bowl with a spoon). Trust me, once you try this, you’ll never buy store-bought again.

My husband, bless his heart, is a cannoli fiend. Seriously, if I let him, he’d eat them for breakfast, lunch, and dinner. This recipe came about because one time, we were snowed in, he had a CRAVING, and the store was a no-go. So, I threw together what I had on hand, and BOOM! This Easy Cannoli Cream Filling Recipe was born. Now, he requests it even when there’s NO snow. The kids love it too, obviously, but I have to hide the ricotta from them, or it mysteriously disappears before I can even get started.

Why You’ll Love This Easy Cannoli Cream Filling Recipe

• It’s ridiculously easy. Like, seriously, if you can stir, you can make this.
• It tastes BETTER than anything you can buy. No joke.
• You can customize it! Chocolate chips? Pistachios? Go wild, my friend.
• It’s the perfect excuse to eat something delicious with your hands (because let’s face it, no one eats cannoli with a fork).
• Because you deserve a little sweetness in your life. Plain and simple.

How to Make It

Okay, so first things first: grab a bowl. A big one. Because we’re making a LOT of cannoli cream, obvi. Throw in your ricotta. Now, listen, you want the good stuff. Whole milk, please. The part-skim is just sad. Give it a little whip with a spoon to break it up.

Next, dump in your powdered sugar. Don’t be shy. I’ve totally eyeballed this before and it ALWAYS works out. Now, the vanilla extract. A splash. Or two. I’m not judging. Add in the cinnamon – just a pinch! Don’t overdo it, or it will taste weird!

Now, the secret ingredient: candied orange peel. Okay, full disclosure, sometimes I skip this because I forget to buy it. BUT if you have it, it adds SUCH a nice little zing. Chop it up small and toss it in.

Finally, the chocolate chips! I like mini ones because they distribute better. But if all you have are regular-sized ones, chop ’em up a bit. Now, stir. And stir. And stir. Until it’s all smooth and creamy and you wanna face-plant right into the bowl. (Don’t. Wait for the cannoli shells.) And there you have it! Easy peasy cannoli squeezy!

Ingredient Notes

• Ricotta Cheese: Gotta be whole milk, people. The low-fat stuff just doesn’t cut it. It’ll be watery and sad. Trust me on this one.
• Powdered Sugar: Don’t even think about using granulated. It’ll be gritty and gross. Powdered is the way to go for that smooth, creamy texture.
• Vanilla Extract: Real vanilla, please! Not that imitation stuff. It makes a difference, I swear. I sometimes add almond extract if I am feeling really crazy.
• Cinnamon: Just a pinch! You don’t want your cannoli filling tasting like Christmas, unless that’s your thing. No judgement here.
• Candied Orange Peel: This is optional, but SO worth it. Adds a little zing. If you skip it, it’s still good, but… you know… less awesome.
• Mini Chocolate Chips: Okay, I love the mini ones, but regular chopped chocolate works in a pinch. Don’t use those big, honkin’ chocolate chunks though – they’re too much.

Recipe Steps:

1. Combine ricotta cheese and powdered sugar in a large bowl.
2. Add vanilla extract and cinnamon.
3. Mix in chopped candied orange peel (optional).
4. Stir in mini chocolate chips.
5. Mix until smooth and creamy.
6. Fill cannoli shells immediately or store for later.

What to Serve It With

Obviously, cannoli shells are the classic choice. But hey, don’t let that limit you! This stuff is amazing on strawberries, graham crackers, or even just a spoon. No shame! I’ve even spread it on toast when I was feeling particularly indulgent.

Tips & Mistakes

• Don’t overmix! Overmixing can make the ricotta watery. Just mix until everything is combined.
• If your filling is too runny, add a little more powdered sugar. But go slow! You don’t want it to be too sweet.
• Don’t fill the cannoli shells too far in advance, or they’ll get soggy. No one likes a soggy cannoli.
• I once accidentally used salt instead of cinnamon. Don’t do that. It’s gross.
• If you don’t have candied orange peel, a little orange zest will work in a pinch!
• If you really want a deep flavor, let the filling sit in the fridge for a couple of hours before using it.

Storage Tips

Okay, so if you have leftover filling (which, let’s be real, is unlikely), store it in an airtight container in the fridge. It’ll keep for a few days, but honestly, it’s best eaten ASAP. And yes, you can eat it cold. I have. For breakfast. Don’t judge. If you do need to store it, I would recommend just storing the filling and the cannoli separate so the cannoli doesn’t get soggy.

Variations and Substitutions

• Chocolate Cannoli: Add a tablespoon or two of cocoa powder to the filling.
• Pistachio Cannoli: Add chopped pistachios to the filling.
• Lemon Cannoli: Add lemon zest to the filling.
• Nutella Cannoli: Swirl a little Nutella into the filling.
• If you don’t have ricotta: Okay, this is a stretch, but I’ve used mascarpone cheese in a pinch. It’s not quite the same, but it’s still good.
• I’ve also added a shot of espresso. Is that weird? Maybe. Is it delicious? Absolutely.

Frequently Asked Questions

Easy Cannoli Cream Filling Recipe

This Easy Cannoli Cream Filling Recipe is perfect for making homemade cannolis. With simple ingredients, you can create a delicious and creamy filling that tastes just like the ones from your favorite Italian bakery.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups ricotta cheese drained
• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup mini chocolate chips optional
• ▢ 1 teaspoon ground cinnamon optional
• ▢ 1 tablespoon orange zest optional

Instructions

Preparation Steps

• In a large mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
• If desired, fold in the mini chocolate chips, ground cinnamon, and orange zest.
• Transfer the mixture to a piping bag with a large tip. Pipe the filling into cannoli shells.

Notes

For the best results, use fresh ricotta cheese and allow it to drain overnight if possible. Serve the filled cannolis immediately for the best crispiness, or keep the filling refrigerated until ready to use.