When I first tasted Buddy Valastro’s Cake Boss cannoli cream recipe, I fell in love. It’s a smooth, sweet ricotta-based filling with little chocolate chips and a subtle hit of cinnamon oil that stole my heart. Here’s how I make that luxurious filling at home.

Table of Contents

How To Prepare the Cake Boss Cannoli Cream Recipe?

Time • Yield • Equipment

Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Yield: About 6 lbs 4 oz (fills 12 large or 20 small cannoli)

Equipment I Use

Tabletop mixer with paddle attachment
Large mixing bowl
Measuring cups and spoons
Pastry bag (or zip-top with a tiny cut corner)

What are the ingredients in cannoli cream?

Ingredients

4 lb 8 oz whole-milk ricotta impastata (I use PastaCheese brand)
1 lb 8 oz granulated sugar
1 Tbsp pure vanilla extract
2–3 drops cinnamon oil (optional, for that Cake Boss touch)
4 oz mini chocolate chips (plus extra to sprinkle)

Step-by-Step Instructions

1. Prep Ricotta

Pour the ricotta into the mixer bowl. Beat on low until smooth.

2. Sweeten the Cream

Add sugar slowly. Beat until it fully dissolves and the texture becomes silky.

3. Flavor It Up

Mix in vanilla, then drop in cinnamon oil and chocolate chips. Stir just until evenly combined—don’t overbeat.

4. Chill & Serve

Transfer into a pastry bag, chill in the fridge at least 30 minutes, then pipe into freshly filled cannoli shells. Sprinkle any extra chips on top.

Nutrition Facts (per serving ~1 large cannoli) of Cake Boss Cannoli Cream Recipe

Based on A Crispy Cookies:

Calories	Fat	Sat. Fat	Carbs	Sugar	Protein
352 kcal	21.5 g	9.5 g	35.7 g	47 g	11.3 g

Cake boss cannoli cream recipe also has calcium (225 mg) and some iron, though sugar content is high.

Serving Suggestions Of Cake Boss Cannoli Cream Recipe

1. Fresh-Filled Cannoli: I fill shells just before serving for crispness. Burrata-quality ricotta shines here.

2. On Top of Desserts: Pipe the cream onto cakes, cupcakes, or waffles. A dusting of powdered sugar or drizzle of melted chocolate completes the look.

3. As a Dip: Serve with biscotti, strawberries, or cannoli chips for dipping—delicious.

Tips & Variations Of Cake Boss Cannoli Cream Recipe

1. Drain Your Ricotta: Strain ricotta through cheesecloth for a few hours—this prevents a watery consistency. Reddit users agree that draining is key to smooth, thick filling without graininess.

2. Substitute Ricotta Impastata: If that’s not available, blend two parts whole-milk ricotta with a tablespoon of goat cheese to mimic tangy richness.

3. Flavored Twists

Add orange or lemon zest for citrus zing
Fold in chopped pistachios or almond bits
Swap cinnamon oil for a dash of nutmeg or a teaspoon of instant espresso

4. Chocolate-Free Option: Skip chips inside; sprinkle them on top after piping—same flavor, smoother bite.

Health Benefits Of Cake Boss Cannoli Cream Recipe

Calcium-rich: Ricotta packs bone-strengthening nutrients.
Protein boosted: This cream has over 11 g per serving.
No artificial stabilizers: Using just natural ingredients gives it a clean taste.

Still, it’s a dessert—enjoy in moderation.

What is traditional cannoli filling made of?

Traditional cannoli filling is made primarily of sweetened ricotta cheese. Here are the key ingredients typically used:

Ricotta cheese – Usually made from sheep’s milk in Sicily, but cow’s milk ricotta is more common elsewhere.
Powdered sugar – To sweeten the ricotta.
Vanilla extract – For flavor.
Cinnamon or citrus zest (like orange or lemon) – Optional, but often used for added depth.
Mini chocolate chips or candied fruit – Often folded into the filling or used as garnish.

The ricotta is usually drained thoroughly to remove excess moisture, then whipped with the sugar and flavorings until smooth and creamy. It’s then piped into fried pastry shells just before serving to keep them crisp.

How to make cannoli cream thicker?

To make cannoli cream thicker, here are some effective methods:

1. Drain the Ricotta Properly

Ricotta holds a lot of moisture, so draining it is key.

How:

Place the ricotta in a fine-mesh sieve or cheesecloth.
Set it over a bowl and refrigerate for at least 4–12 hours, or overnight.
Press gently to remove excess liquid.

2. Use a Food Processor or Mixer

After draining, whip the ricotta in a food processor or stand mixer to make it smooth and creamy — this improves texture and helps thicken.

3. Use Powdered Sugar, Not Granulated

Powdered sugar helps absorb moisture and thickens the cream better than granulated sugar.

4. Add a Thickening Agent (if needed)

If it’s still too loose, you can add one of these:

Mascarpone cheese (blends well and adds richness)
Cornstarch or instant pudding mix (just 1–2 tsp; mix in gradually)
Cream cheese (adds density and stability)

5. Chill the Filling

After mixing, chill the cannoli cream in the fridge for 1–2 hours to let it firm up.

Conclusion

This Cake Boss cannoli cream recipe shines because it balances flavor and texture: creamy ricotta, sweet sugar, aromatic vanilla and cinnamon, and melty chocolate chips. Draining the cheese and controlling mixing are simple but transformative steps.

I love using it in cannoli, but it also elevates cakes, cupcakes, or dips. Trust me, once you try this, you’ll get hooked—just like I did watching Buddy Valastro whip it on Cake Boss!

Let me know if you try this recipe—or want to explore cannoli shell recipes next! Thank you for reading this article on the Cake Boss cannoli cream recipe.

Cake Boss Cannoli Cream Recipe