Cannoli Cream Frosting

Cannoli Cream Frosting Recipe

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Megan Stewart


For anyone who knows me, they know my Italian family made cannoli shells and filling from scratch, my daughter became addicted to my Cannoli Dip, and anything cannoli is all right with me! So finding this recipe in my mother in law's recipes immediately made me smile. Cannoli and frosting? Oh the possibilities!


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makes 3 cups
No-Cook or Other


  • 8 oz
    marscarpone cheese, softened
  • 1/8 tsp
  • 6 Tbsp
    unsalted butter, softened
  • 1 tsp
  • 3 1/2 c
    powdered sugar
  • 1/4 tsp
    cinnamon, optional
  • 1/2 tsp
    zest of one lemon, or orange, or mixed, optional
  • 1-2 Tbsp
    whole milk, 1/2 and 1/2, or light cream

How to Make Cannoli Cream Frosting


  1. Be sure to allow marcarpone and butter to soften to room temp before starting.
  2. With a mixer beat both in large bowl until light and fluffy. Add 1 c powdered sugar, vanilla, salt, cinnamon and citrus zest and beat well. Scrape down bowl, beat in remaining sugar a little at a time and you will get smooth frosting. If it seems too thick, add 1-2 T whole milk, 1/2 and 1/2 or cream. If too runny, add a bit more sugar.
  3. Makes 3 cups, enough to frost:
    24 cupcakes OR
    9x13 sheet cake OR
    9" 2 layer cake

Printable Recipe Card

About Cannoli Cream Frosting

Course/Dish: Spreads
Main Ingredient: Dairy
Regional Style: Italian

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