I am having trouble making cannoli filling, it comes out to runny. What am I doing wrong?

My recipe states to beat the riccota cheese until smooth. Then add the sugar. But when I add the sugar it turns into a runny mess. Am I beating it to long? Or should I beat it by hand, it does not state that so I have been beating it with my mixer on low speed.I am having trouble making cannoli filling, it comes out to runny. What am I doing wrong?
Are you using powdered sugar? If you are using regular granulated sugar, then it will be runny. You should also be beating by hand.


Good luck! P.S., what about the lemon?I am having trouble making cannoli filling, it comes out to runny. What am I doing wrong?
you should first start with a high quailty cheese and mix just till smooth then slowly add the powdered sugar mixing by hand. beating to hard or to fast will make a poor filling.
Cannoli Filling:


1/2 cup heavy cream


1 pound ricotta


1/2 cup powdered sugar


2 teaspoons nut-flavored liqueur


1/4 cup finely chopped candied fruit


1/2 cup melted semi-sweet chocolate


1/4 cup chopped pistachios








Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.


On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.





In a deep saute pan, heat the oil to 350 degrees F.





Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannolis. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)





In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and candied fruit.





Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.