Cannoli Frosting
This Cannoli Frosting is rich, creamy, and lightly spiced. It's made mascarpone cheese, well drained ricotta, powdered sugar, and a bit of cinnamon. It's smooth enough to spread and sturdy enough to pipe on cakes, cupcakes, cookie cups, etc.
Servings: 8 cups
Ingredients
- 24 ounces mascarpone cheese room temperature
- 15 ounces whole milk ricotta drained
- 5 cups powdered sugar
- 3/4 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips optional
Instructions
- Using a fine mesh strainer over a medium bowl, add the 15 ounces whole milk ricotta. Cover with plastic wrap and place a bowl on top. Let it drain overnight in the fridge or a whole day is better. The more it drains, the thicker your frosting will be.
- Add the 24 ounces mascarpone cheese and drained 15 ounces whole milk ricottato a large mixing bowl. Beat with a hand mixer on medium speed until combined.
- Add in the 5 cups powdered sugar, 3/4 teaspoon ground cinnamon, and 1 tablespoon vanilla extract Continue to mix until a thick frosting comes together.
- Fold in 1 cup mini chocolate chips until evenly distributed.
- Cover and store in the refrigerator.
Notes
Storage: Store the cannoli frosting covered with plastic wrap or an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 885kcal | Carbohydrates: 94g | Protein: 13g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 116mg | Sodium: 108mg | Potassium: 61mg | Fiber: 1g | Sugar: 88g | Vitamin A: 1478IU | Vitamin C: 0.1mg | Calcium: 258mg | Iron: 1mg
