Perfect consistency cannoli cream


We are not sure if anyone will need this tutorial, but we know we would have loved to have had one. After several disasterous cannoli filling attempts, we finally figured out the perfect blend. If we can help just one person avoid wasting a lot of expensive cheese, it will be worth doing this tutorial! This recipe makes enough for 36 mini cannoli’s filled very generously.

Here is the recipe ingredients:

2 1/4 cups confectionary sugar
6 tablespoons of cornstarch
1 tablespoon of vanilla
1 3/4 cups of heavy cream
1 8 oz pkg cream cheese
2 lbs. ricotta cheese, drained
1/2 bag mini chocolate chips

Bring milk to a boil over low heat. Add 1 tablespoon vanilla. Mix sugar and cornstarch in bowl and combine. Add to milk and stir for 20-30 minutes until you have a thick carmelly custard. Let cool. Add cream cheese and beat. Add ricotta that has been draining and beat until creamy. Fold in chocolate chips and refrigerate several hours or over night. Pipe in cannoli shells. More detailed below:


2 1/4 cups of confectionary sugar.


Add the 6 tablespoons of cornstarch to the 2 cups of sugar and mix in bowl. Set aside.


1 tablespoon of vanilla. Yes, 1 tablespoon, you are reading this correctly.


Using a strainer, put your 2 pounds of riccotta cheese inside bowl to drain off excess water. You can even do this the night before. Just cover with plastic wrap and refrigerate. Only use whole milk riccotta.


1 8 oz package softened cream cheese.


1 3/4 cups of heavy cream.

Using a 4 quart sauce pan, heat the 1 3/4 cups of heavy cream to a light boil. Make sure you see the little bubbles. We don’t know why, but the large pan makes a difference.


Add vanilla to boiling milk. Then add sugar/cornstarch. Bring to boil over low heat.


Stirring constantly for 20-30 minutes, being careful to completely touch the bottom of your pan with each wisk so not to burn. The sugar will be very hot and lightly bubbling the entire time.


After cooling slightly, your sugar mixture should look like this. Very close to a soft caramel or thick custard.
You can put in another bowl if you want it to cool quicker.

add 1 8oz pkg of cream cheese to sugar mixture.


Mix sugar mixture and cream cheese until smooth.


Now add the drained 2 lbs of riccotta cheese.


Beat the riccotta, cream cheese and sugar mixture until creamy.


Using only half the bag of the mini’s. This is much easier to fit thru a piping tip.


Add half the bag of mini chocolate chips and fold into the cheese mixture.


After adding chocolate chips, the consistency is like instant pudding. Put in the refrigerator for a few hours to overnight.


The consistency now is that of a thick ice cream, perfect for piping.


Using a large #825 tip, fill bag with cannoli cream.


Fill each shell, piping one side then the other.
**We bought our shells from Uncle Guisseppe Grocery store which makes them homemade for 2.99 for 12 mini’s (if anyone is interested in making their own, we have a recipe; just let us know)

Dust with confectionary sugar and arrange on platter.

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15 Comments

Tiffany Palmer ...

Awesome! I usually use mascarpone cheese but this sounds really good so I will definitely try this out. Thank you!! Just so you know though in the original recipe ingredient list you forgot to add the ricotta cheese there…just may want to add that so it’s not confusing. :)

Pam and Nina's Crafty Cakes ...

Thank you so much SweetBee for pointing that out. Fixed it to now include the ricotta.

Laura Jabri ...

Oh I love Cannoli thanks for sharing your recipe !!!

Pam and Nina's Crafty Cakes ...

Thanks Casacakes. Just made some today!

Prima Cakes Plus ...

This recipe sounds so good. I was thinking about trying it as a cake filling…yumyum

Pam and Nina's Crafty Cakes ...

Jennifer, we use this all the time for cake filling.

Margaret ...

Thank you so much for sharing. Can’t wait to try it.

Shaile's Edible Art ...

This is awesome.. i love cannoli’s and always wanted to make them… I will for sure try this out..

Enza - Sweet-E ...

thanks for sharing…I have been asked serveral time for a cannoli filled cake but have refused because I could never get the consistency right…I’m going to try your recipe and will give you feedback

cakesbymichelle ...

Awesome recipe!!! Just made some last night :) Perfect consistency!! My other recipe was too loose this is perfect!! I added some more sugar to sweeten it a bit more though. LOVE it!!

Pam and Nina's Crafty Cakes ...

So glad you liked it CakesbyMichelle. Made some tonight myself for a filling for a Toy Story Cake I’m working on.

luvbaking ...

Thank you SO much for sharing this information. A friend asked me to make a 12×18 cannoli filled cake and I was wondering/worrying how to make the filling thick enough. I made this recipe today and it was perfect and delicious! The only change I made was to add a little bit of cinnamon at the end. I know this entry was posted a long time ago, but I had to comment on how helpful it was. Thanks again.

Pam and Nina's Crafty Cakes ...

So glad you liked it Luvbaking! We struggled with getting a good consistency for a while. When we finally figured it out we thought we’d share it to save others the stress. Thanks so much for letting us know.

cmustopa ...

I just found this and I’m so grateful! Using this to fill a cake next weekend. It’s a big, multi-tier cake and I’d like to do as much in advance as possible. How far ahead could I make this?

Pam and Nina's Crafty Cakes ...

Hi. Unfortunately cannoli filling is not one that I would make too far in advance. I would say 3 days in advance is about the most I’d be comfortable with. Hope this helps you and good luck on your cake. Let us know how you like the filling and how your cake comes out.