Can anyone offer tips/suggestions on a sturdy cannoli filling? Do you know a particular recipe that works real well? Whenever I've made cannoli filling it comes out thinner than I would like when using it for a cake filling.
I have 2 cakes for Friday that want this as the filling. Please help!
I seem to recall that the recipe in the cake mix doctor book held up well. Unfortunately I don't have it here.
Do you want a true cannoli filling? I made 300 cannoli for my nieces wedding in November but I did a mousse filling that was really good. I am looking thru recipes now to find it.
Penny, this is the mousse that I used. It is from the Eagle Brand website.
1-14oz can eagle brand sweetened condensed milk (not evaporated)
1 cup cold water, (I used 1 cup cold milk)
1- 4oz package instant pudding mix, (I used cheesecake and white choc
I cup (1/2 pint) whipping cream, whipped
In large bowl, combine eagle brand and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. I added small chocolate chips and folded in. Chill well. After it was cooled I spooned mixture into ziplock bags to fill cannoli shells.
It held up very well and 1 recipe filled about 50 small shells.
Thanks ebwmom. For this cake I need the traditional recipe with the ricotta but, I am definitely saving your recipe to give a try. Thanks again!
Please, no "save" posts per Jackie & Heath (and other members requests):
(Jackie & Heath.)
(Helpful info on recommended methods of info retrieval.)
Thanks for your cooperation.
Thank you so much, JanH....Those "saves" and "bumps" have been getting a little more prevalent in the last month or so, in the posts I've seen.
And you put it so diplomatically.
oooppppssss on me!! So sorry about that, won't happen again