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getting a smooth cannoli cream filling

post #1 of 9
3/14/11 at 11:31am
Thread Starter 
I'm trying to make a cannoli cream filling for a cake and my ricotta mixture is still lumpy with tiny curds in it. How am I supposed to get it smooth and creamy? Right now it just looks nasty and there is no way I'd use it in a cake. Thanks!
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post #2 of 9
3/14/11 at 11:34am
Ricotta DOES have tiny curds and it's not going to get perfectly smooth. I have never seen cannoli filling that was icon_smile.gif
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post #3 of 9
3/14/11 at 11:36am
Thread Starter 
okay, I guess it's just me... I hate things with curd texture. Can't stand cottage cheese or tapioca pudding. LOL I just can't imagine putting this in a cake for someone, but it's what they requested.
sahm to Aidan, Evan and Graceyn

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www.erinmwright.blogspot.com
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sahm to Aidan, Evan and Graceyn

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www.erinmwright.blogspot.com
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post #4 of 9
3/14/11 at 12:07pm
I don't like cannolis either icon_smile.gif
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post #5 of 9
3/14/11 at 12:17pm
Try adding some custard to it. My mom used to make cannolis with both ricotta and a cooked custard. It was pretty smooth. I seem to remember seeing her beat the ricotta, beat the custard, then beating the two together.
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post #6 of 9
3/14/11 at 12:29pm
Don't use the store brand or the lower fat ones. They are grainier. Use only the full fat, brand name ricotta. When I make cannoli filling I add sugar-free fat-free instant pudding to it and a little fat-free half & half to get it to the right texture. If it's not as smooth as I'd like it, I use an immersion blender. Comes out smooth as silk.
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post #7 of 9
3/14/11 at 12:30pm
Erinalicia,

Being a FBI (full blooded Italian), put your ricotta in the food processor or blender and puree it. That is how I get smooth ricotta for cannoli cream.

FWIW, Sargento makes a extra smooth and creamy ricotta, that one I do not have to drain or puree.

HTH,

Toni Ann

(BTW, my BFF has a daughter whose name is Erin Alicia too!!)

Quote:
Originally Posted by erinalicia

I'm trying to make a cannoli cream filling for a cake and my ricotta mixture is still lumpy with tiny curds in it. How am I supposed to get it smooth and creamy? Right now it just looks nasty and there is no way I'd use it in a cake. Thanks!
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post #8 of 9
3/14/11 at 12:31pm
I did a cake this weekend with a recipe from this site, it calls for cream cheese, I used marscapone and beat it pretty well, it was not completely smooth because of the nature of ricotta, but it was nearly smooth and had a nice texture....

http://cakecentral.com/recipes/14674/cannoli-filling

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http://www.happycakesbyrenee.com

http://happycakesbakes.blogspot.com/

http://www.youtube.com/user/HappyCakesBakes

https://twitter.com/HappyCakesbyRen

Bridal Shower
(3 photos)
Baby Shower
(6 photos)
Children's Birthday Cakes
(4 photos)
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post #9 of 9
3/14/11 at 12:54pm
Thread Starter 
Thanks so much for the info. I bought the store brand ricotta cheese. I guess I'll dump this batch and try the sargento brand. I was going to use the recipe that called for cream cheese as well. It's supposed to be the filling for an Italian cream cake.

I might try to put it in the food processor first to see how it comes out. Some days I really hate tying new recipes.
sahm to Aidan, Evan and Graceyn

www.prayforaidan.com
www.erinmwright.blogspot.com
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sahm to Aidan, Evan and Graceyn

www.prayforaidan.com
www.erinmwright.blogspot.com
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