Description
This recipe details how to make authentic, smooth, and lightly sweetened cannoli cream using whole-milk ricotta. The cream is thick, rich, and subtly flavored with vanilla, citrus zest, and optional cinnamon, perfectly suited for filling cannoli shells or as a creamy topping for desserts like cakes and pancakes.
Ingredients
Scale
Main Ingredients
- 2 cups whole-milk ricotta (very important)
- ¾ cup powdered sugar, sifted
- ½ tsp vanilla extract
- ½ tsp orange zest or lemon zest (traditional but optional)
- ½ tsp cinnamon (optional, very Italian-nonna approved)
- Pinch of salt
- ⅓–½ cup mini chocolate chips
Optional Add-ins
- 2 tbsp chopped pistachios
- 1–2 tbsp Marsala wine (very traditional)
- A drop of almond extract
Instructions
- Drain the Ricotta: Line a sieve with cheesecloth or paper towels, add the ricotta, cover, and refrigerate for at least 4 hours or overnight. This step is crucial to remove excess liquid and achieve a thick, pipeable cream. Discard the drained liquid before proceeding.
- Make the Cream: In a bowl, whisk or gently mix the drained ricotta until smooth. Add the powdered sugar, vanilla extract, zest, cinnamon, and salt. Mix until creamy and fully combined, being careful not to overbeat. Finally, fold in the mini chocolate chips and any optional add-ins like chopped pistachios, Marsala wine, or almond extract.
- Chill the Cream: Cover the bowl and refrigerate the cream for 30 to 60 minutes. This resting period allows the flavors to meld and firms up the texture, making it ideal for piping or dolloping.
- Serve: Pipe the cannoli cream into cannoli shells shortly before serving, or dollop it onto cakes, cupcakes, pancakes, or simply enjoy with a spoon.
Notes
- If the texture is grainy, pass the ricotta through a food processor before adding the sugar for an ultra-smooth cream.
- If the cream is too loose, chill it longer or add 1–2 tablespoons of mascarpone cheese to thicken.
- For less sweetness, adjust by adding a pinch more salt or extra citrus zest to balance flavors.
- For a bakery-style ultra-smooth version, use a food processor and strain additional liquid from ricotta.
- This recipe can be scaled up for parties or adapted into a cannoli dip.
