I posted this in the recipe requests but haven't gotten a response so I thought I would try here.
Anyone have a recipe for Cannoli Cream? Not the shells, but the filling, and it needs to be authentic Italian. I had a request for a cake filled with it and I NEED to make the cake 
Thanks!
Bump! I have not tried it, however there is one on the Kraft web site. I actually purchased the ingred. last night to make it! LOL I guess we are thinking alike!
i have only ever gotten rave reviews about this recipe. the trick to making great thick/creamy cannoli cream that isnt runny is to dry your cannoli. here is the recipe i use but i omit the citron. TRUST me and buy SARGENTO brand ricotta, it really makes the difference. I have tried all the others and this one gets it to taste the most authentic creamy. If you are going to BUY the shells i love bellino shells which i buy at shoprite/acme. gluck and feel free to ask me any questions. Recipe below:
Cannoli Filling Recipe
Makes enough for about 2 dozen shells
3 pounds ricotta cheese
1-3/4 cups sifted confectioners sugar
1/2 teaspoon cinnamon
2 tablespoons minced candied citron
1/4 cup semi-sweet chocolate bits
Beat ricotta in blender or bowl for about a minute.
Add sugar and beat until very light and creamy (about 3-5 minutes).
Add cinnamon, citron and chocolate.
Mix until thoroughly blended.
Filling may be made a day ahead of using, but must be refrigerated.
You can replace the citron with chopped nuts of your choice.
This place is in the Italian Market in Philly, you know the one from the Rocky movies. They sell lots of equipment and have recipes posted for all kinds of authentic Italian foods, including Cannolis. Their recipes are tasty and reliable. www.fantes.com
i take a cookie sheet (the one with sides-jelly roll pan is the same thing)...lay down two layers of papertowels. put the ricotta on top (make sure you bought the whole milk Sargento brand) and spread it all out. Put two layers of paper towels on top and put in the fridge (make sure it is level or you will have liquid everywhere). I leav this in the fridge for atleast a half hour then take it out, replace the top layers of paper towel, flip it over (carefully) and dry the cookie sheet and replace the bottom paper towels. I do this process about 3 times. you have trial and error. Too dry and its too thick (but just add a little milk and your fine) and not dry enough and your cream is too watery.
Any other questions (or if that didnt make sense) just let me know. 
By the way...fante's is great. I actually am making a trip there this friday. They have EVERYTHING, and the staff is soo awesome, will help you with any questions you have, like a mom and pop place. If you ever get a chance to go, DEFINATELY do it.
every supermarket i have been to has then but im in new jersey. i have seen it in pennsylvania too. It is however the most expensive brand. now on sale the 3 lb is 6.99 but the 2lb is 5.99. if you cant find it anything WHOLE MILK will work just experiment and find the best one to your taste, it really does make a difference.
i forgot to add before. If you dry it out too much THATS when it is good for cake filling. the stiffer the better i would think.
I come from an old Sicilian family and Cannolis are traditional for all of our holidays. For the filling, we just take Rigotta and mix it with vanilla and powdered sugar. We then fold in whipping cream (that has been whipped) and add chopped up chocolate. Everything is done to taste so I don't have any measures for you. It's really easy. Good luck.
Well I'll be using it to fill a cake. My best friends mom said she had a chocolate cannoli cream filled cake in NY one time and she has never been able to find it since, so I am gonna make one for my best friend's b-day on the 19th. (her b-day is the 12th, we are celebrating it the 19th). I make a killer chocolate cake, so I am ok with that, but THANKS SO MUCH for the cannoli tips, I can't wait to make it!!
My SIL is Italian and I was talking to him about using cannoli filling as a cake. He said there is a name for the cake, it's Itialian so I don't remember the name.
Alli, If you have never had a cannoli I warn you it is addictive. You will crave them.
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