Help - My Cannoli Cream Filling Is Liquidy!!
Decorating By Sugar_Plum_Fairy Updated 16 Dec 2006 , 3:00pm by sweetamber
Hi all. I'm currently baking my top tier of a two tier cake. The bottom 13" x 3" round is Italian Cream cake and I made the chocolate cannoli cream filling about two hours ago. The top tier, Chocolate Italian Cream cake (8" x 3" round) is still in the oven, but I made the filling when I did the other one - plain cannoli cream filling. Both are rather watery. I'm wondering if my ricotta was too watery to start with. I'm planning on torting both cakes and using the cream for the filling - the cake is for tomorrow. My question is do you think I can add gelatin to these fillings to try to stiffen them up - sort of like a stablized whipped cream?
Please let me know your thoughts, or suggestions ASAP. Thanks in advance.
Not sure what to do to thicken up the filling, I think I would try adding powdered sugar rather than gelatin.
I have never made cannoli filling for a cake, but I do remember making cannoli filling for cannolis with my italian grandmother and she always dumped the ricotta out into a cheesecloth lined colendar (spelling?) and let it sit for a few hours to drain all the liquid out before proceeding.
Too late to help you, but I second what Euphoriabakery said: if you use regular ricotta cheese you MUST drain it - overnight is best. I put it in a wire mesh strainer lined with a coffee filter or two and set that over a bowl then cover with plastic wrap, put a weight on top (a full jar or can will do) and place in the fridge.
If you can get your hands on it, you can also use Impastata ricotta- it is much firmer, more like cream cheese- and does not require draining!
Let us know if the gelatin worked for you!
Amber
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