Fresh, homemade cannoli cream is easier than you think to make. These are perfect for Easter, Christmas, and beyond!
Ingredients :
- ½ cup whipping cream
- 1 15- ounce container whole milk ricotta cheese, strained
- ½ cup powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon ground cinnamon
- ⅓ cup mini dark chocolate chips
Instructions :
- In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
2. In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
3. Chill the cream for at least 2 hours before filling the cannoli shells.
Notes
This recipe makes about About 2 1/2 cups of cannoli filling. You will need about 2 tablespoons of cannoli filling to fill each small cannoli.
This will make enough filling to fill 20 small and 12 large cannoli.
Nutrition
Serving: 2Tablespoons | Calories: 94kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 21mg | Potassium: 50mg | Sugar: 4g | Vitamin A: 190IU | Calcium: 54mg | Iron: 0.3mg
