Do you know cannoli is actually a plural for cannolo (little tube in Italian)? And it makes perfect sense since it’s almost impossible to eat just one of these creamy yet crispy desserts.
As the song goes, “good things don’t last forever,” cannoli cream can go bad in no time. And that’s what brings us here today!
Can you freeze cannoli cream? Let’s find out.
Table Of Content
Can You Freeze Cannoli Cream?
Yes, you can freeze cannoli cream. You can do so for about a month. However, when frozen, ricotta cheese becomes watery, and whipped cream loses its volume. Once thawed, you need to pull a few tricks to restore the cream’s original taste and texture.
How To Freeze Cannoli Cream?
Two primary ingredients used in making cannoli cream are whipped cream and cheese. So, even when frozen, the cream will lose its volume, and the water will separate. Therefore, you need to add gelatin to the filling as it will help retain the original texture and volume.
In a big bowl, mix gelatin and water before adding whipped cream.
Next, add ricotta cheese and flavorings of your choice or as per the recipe.
Once the cream is all ready and stabilized, it’s time to transfer it into an airtight container. I’d suggest against using a freezer bag as it can create a mess when thawing.
I’m stating the obvious, but the freezer’s temperature should be set below 0 degrees F. This way, you can preserve the cannoli cream for months.
But let me tell you – the cream will continuously lose its quality after the first several weeks.
So, there are plenty of leeways here, but I’d recommend thawing and consuming the cannoli cream within a month.
And lastly, don’t forget to label the container, so you don’t end up eating expired cannoli cream.
How To Thaw Frozen Cannoli Cream?
When the time finally comes to thaw cannoli cream, you should leave it in the fridge overnight. Remember, this is the only choice you have.
If you thaw it in the microwave, it will wreck the cream’s texture. If you thaw it at room temperature, it will be a breeding ground for bacteria.
Bide your time and patiently wait for it to thaw naturally in the fridge.
Once the cream is fully thawed, whip it in a mixture or by hand. This will help retain the original texture since ricotta would have been separated.
And, of course, you can add some additional flavorings to freshen the mixture.
Can You Refreeze Cannoli Cream After Defrosting It?
That’s a tricky one!
But fortunately, yes. You can refreeze the cannoli cream once again after defrosting it. Just make sure you don’t let it sit at room temperature. Then, once you have used the amount needed, put it back in the freezer.
Frequently Asked Questions
How Long Does Cannoli Filling Last?
At room temperature, fresh cannoli filling only lasts for a couple of hours. The filling contains cheese. And any product with cheese shouldn’t be exposed to a temperature higher than 40 degrees F for a longer duration. It will be contaminated with bacteria.
In the refrigerator, cannoli filling can last a couple of days before losing its texture and volume.
In the freezer, given that the cannoli filling is stabilized with gelatin and stored in an airtight container, it can last for more than a month.
That being said, it’s best to consume the cream within a month’s time.
Can You Make Cannoli Filling Ahead Of Time?
Yes, you can make cannoli filling ahead of time as long as you store it properly. I’d recommend adding gelatin to the filling mix, so it doesn’t lose the original texture and volume.
Depending on when you’re going to use it, you can either refrigerate the filling or freeze it in an airtight container.
And by the way, always thaw the frozen filling in the fridge – not in the microwave or at room temperature.
How Long Do Filled Cannoli Last In Refrigerator?
Filled cannoli can last in the refrigerator for only a few hours. After that, the moisture from the cream will transfer to the shells and make them soggy.
Refrigerating filled cannoli will prevent bacterial contamination, but it cannot prevent moisture from seeping into the shells.
You can coat the inside of the shells with melted chocolate before piping the filling. This will create a protective barrier and prevent moisture from reaching the shells.
How Long Can You Freeze Cannoli Shells?
Cannoli shells can be frozen in an airtight container for up to a month. Label the container so you can know how long it has been in the freezer.
How Long Does Cannoli Cake Last In The Fridge?
Due to the ingredients used in the frosting, cannoli cake needs to be refrigerated but make sure to store it in an airtight container first. It should last for anywhere between 2-3 days in the fridge.
Easy Cannoli Recipe
Before we end this blog, here’s a quick look at an easy and super homely cannoli recipe. I followed this recipe piece by piece, and my cannolis turned out awesome! So, I just had to share it.
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Chilling Time: 2 hours
- Cuisine: Italian
- Servings: 6
- Calories: 70 kcal
Ingredients For The Dough
- 1 cup all-purpose flour
- 1.5 tbsp shortening
- 1 tbsp sugar
- Pinch of cinnamon
- 2 tbsp marsala cooking wine
- Sunflower oil (for frying)
Ingredients For The Filling
- 1 cup ricotta cheese (drained)
- 2 oz. cream cheese (softened)
- 6 tbsp powdered sugar (extra for dusting)
- ¼ cup semi-sweet choco chips
- ½ tsp vanilla
Instructions For Cannoli Shells
- Shred and mix shortening into flour until it resembles coarse crumbs. Add cinnamon and sugar.
- Next, add marsala cooking wine, egg, and vanilla gradually. Mix until you get a nice dough. Add some more drops of marsala to hold the dough together if required.
- Wrap the dough in a plastic wrap and refrigerate it for 1-2 hours.
- Transfer the chilled dough to a neat and floured surface and cut into quarters.
- Roll one quarter of the dough on a floured surface until it becomes thin – roughly the width of a dime. Then, cut it into circles using a 5-inch cutter.
- Roll each cut piece over a cannoli form and seal the edges using milk.
- Heat 2 inches of oil in a wok or a deep saucepan until the temperature reaches 400 degrees F (204 degrees C).
- Next, carefully drop the cannolis into the oil – 2 to 3 at a time. Fry for 1-2 minutes. The cannolis will turn golden brown once perfectly cooked.
- Drain the deep-fried shells on paper towels.
Instructions For Cannoli Filling
Whisk the cream cheese until smooth. Add the rest of the ingredients and mix well.
Finally, pipe filling into the cooled shells and dip each end of the shell in chocolate chips. Sprinkle the cannolis with powdered sugar and serve.
Tips For Making Perfect Cannoli
- Last but not least – here are a couple of handy tips to make and savor the perfect cannolis every time.
- Don’t fill the cannoli with filling until you’re all ready to serve them.
- The dough for cannoli shells should resemble pasta dough in texture. A pasta machine would make life easier.
- Use a thermometer to monitor the temperature and ensure it is stable at 400 degrees Celsius throughout.
- Ricotta made with cow’s milk tends to be weepy, resulting in the runny filling. So, you should drain the cheese overnight in a cheesecloth-lined strainer.
- Pass drained ricotta through a fine-mesh sieve for smooth filling.
- Go easy on the sugar. Too much will mask the ricotta’s milky flavor and make the filling loose.
Final Words: Can You Freeze Cannoli Cream?
Yes, you can perfectly freeze cannoli cream. You can have it frozen for up to a month as long as you stabilize and store it properly! Adding gelatin to the ingredients list will help to stabilize the cream and help it retain its original texture and volume.
And by the way, don’t forget my advice about thawing the cream in the fridge! See you in the next blog. 🙂