Cannoli Frosting is a rich, creamy homemade frosting made with ricotta and mascarpone cheeses inspired by the classic Italian pastry. It’s perfect for cakes, cupcakes, brownies, cookies and more.
This Cannoli Frosting is an easy way to bring the flavors of an Italian cannoli to a wide range of desserts. It’s been used successfully on cannoli cake and cupcakes, and also works beautifully on brownies, cookies, or simply spread on crackers for a quick sweet bite. The frosting takes a little preparation—mainly draining the cheeses—but the result is a wonderfully creamy, flavorful topping you’ll return to frequently.
If you haven’t tried a traditional cannoli: they are deep-fried pastry shells filled with sweetened ricotta. The filling inspired by that classic dessert is what makes this frosting so special.
What is a Cannoli?
Cannoli are Italian pastries consisting of a crispy shell filled with sweetened ricotta. The filling is typically flavored with vanilla, citrus, cinnamon and often studded with small chocolate chips—exactly the profile this frosting mirrors.
This frosting requires some care. If you want a simpler alternative, a whipped cream cheese frosting is an easier option, but for authentic cannoli flavor, this ricotta-mascarpone blend is worth the extra step.
Keep ingredients minimal and focus on texture: the ricotta and mascarpone must be thick. For reliable results, drain the cheeses overnight to remove excess liquid. Straining prevents a runny frosting and gives the mixture a texture closer to cream cheese, which is ideal for spreading and decorating.
If your local ricotta or mascarpone is already dense, overnight draining may not be necessary, but since consistency varies by brand, draining both cheeses is the safest approach when in doubt.
Cannoli Frosting Ingredients
- Ricotta cheese, drained if needed until thick
- Mascarpone cheese, drained if needed until thick
- Powdered sugar
- Vanilla extract
- Fresh orange juice (or orange zest if preferred)
- Cinnamon
- Salt
- Mini chocolate chips
How to Make Cannoli Frosting
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PREP CHEESE. Ensure ricotta and mascarpone are well-drained and thick before starting. If needed, wrap in cheesecloth and chill in a strainer overnight to remove excess liquid.
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MIX INGREDIENTS. In a large bowl, beat ricotta and mascarpone on medium speed until smooth and combined. Add powdered sugar, vanilla, orange juice, cinnamon and salt, and continue to beat until evenly incorporated and the texture is creamy.
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ADD CHOCOLATE. Fold in mini chocolate chips if desired.
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STORE. Cover and refrigerate until ready to use. The frosting firms up when chilled.
(Printable recipe details and exact measurements follow in the recipe card below.)
Uses for Cannoli Frosting
- Frosting and decorating cakes and cupcakes
- Sandwich filling for cookies or as a topping
- Spread over brownies
- Dolloped on waffles, pancakes, or French toast
- Dip for fruit, cookies or graham crackers
Quick Tips for Best Results
- Strain cheeses overnight to remove as much liquid as possible—this prevents runny frosting.
- The cheeses should be thick, similar to cream cheese, before mixing.
- Store leftovers in the refrigerator.
- Adjust flavors cautiously—extra liquid (juice or extract) can thin the frosting. Add mix-ins like nuts or chocolate chips sparingly, as they can soften over time in the moist frosting.
Cannoli Frosting FAQ
How should I store the Cannoli Frosting?
Keep refrigerated until use and store any leftovers in the fridge.
Can I freeze the frosting?
Freezing is not recommended. The texture of the cheeses can change after freezing and thawing.
How long will the frosting last?
Shelf life depends on the cheeses used. With fresh ingredients it can last a week or two in the refrigerator; always check the cheese expiration dates first. Note that chocolate chips may soften over time.
Substitutions?
You can swap vanilla for almond extract or specialty flavors and use orange zest instead of juice. Avoid adding too much liquid. Choose any chocolate you prefer—mini chips, chopped dark, or milk chocolate work well.
Can I use low-fat ingredients?
Full-fat cheeses give the best texture and flavor. Low-fat or part-skim versions may be runny unless very well drained and thick.
What else can I add?
Stir-ins like chopped pistachios, maraschino cherries, or candied fruit are classic cannoli flavors—add sparingly to avoid softening in the frosting.
What went wrong if the frosting is runny?
Runny frosting usually means the cheeses were not drained enough. Drain and strain the ricotta (and mascarpone if needed) until thick before mixing.
Can I adapt this for special diets?
Vegan: difficult but possible with plant-based cream cheese substitutes and vegan chocolate. Vegetarian: the recipe is vegetarian. Low-carb: try a powdered sugar substitute, but results will vary. Gluten-free: the frosting itself is gluten-free—confirm brands and check labels.
Other Frosting Recipes You May Enjoy
- Peanut Butter Frosting — a creamy, fluffy option for peanut butter lovers
- Peppermint Whipped Cream — a light whipped topping that doubles as a simple frosting
- Vanilla Buttercream — a classic, quick buttercream for many uses
- Swiss Meringue Buttercream — a silky, buttery frosting with a smooth finish
Enjoy this creamy, flavorful Cannoli Frosting and experiment with the ways it can elevate your desserts. Share how you used it and any tweaks that worked for you.
Cannoli Frosting Video
A short video demonstrates how the frosting comes together and shows it used on a homemade cannoli cake.
Cannoli Frosting
Ingredients
Frosting:
- 10 ounces ricotta cheese, drained if needed
- 16 ounces mascarpone cheese, drained if needed
- 3 cups powdered sugar (more if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice (or zest)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 ounces mini chocolate chips
Instructions
- Make sure ricotta and mascarpone are well-drained and thick before starting.
- Beat ricotta and mascarpone together until smooth. Add powdered sugar, vanilla, orange juice, cinnamon and salt, and beat until creamy and combined.
- Fold in mini chocolate chips, if using.
- Cover and refrigerate until ready to use.
Notes
TIP: Omit the orange juice if you prefer no citrus. Nuts like pistachios or chopped pecans can be added with chocolate chips but may soften over time. For best results use full-fat cheeses and drain the ricotta (and mascarpone if necessary) overnight to achieve a thick, cream-cheese-like consistency. If available, pastry ricotta (ricotta impastata) can be used for a thicker texture.
Nutrition:
(Nutrition info is an estimate and may vary depending on brands and exact ingredients used.)
