If you’ve never attempted homemade mascarpone cheese before you’re in for a real treat! Look no further for a foolproof mascarpone recipe! Learn how to make mascarpone that’s luxuriously thick, rich and creamy. It’s super easy, costs less than store-bought, and the results will wow you!
This foolproof homemade mascarpone recipe is so easy to make and costs less than the store-bought stuff! I used to wince every time I had to pay the exorbitant price associated with a small tub of mascarpone at the store. Those days of wincing over the price of mascarpone are gone! Making it yourself is not only super easy and quick but will save you money!
What Is Mascarpone?
Mascarpone cheese is a double or triple cream cheese that is made by heating cream over gentle, steady heat and then adding acid to thicken it. The mixture is then left to drain in cheesecloth for a few hours where the whey will separate from the solids resulting in a thick, spreadable cream cheese.
Mascarpone originated in the Lombardy region of northern Italy and is believed to date back to the Renaissance. It’s used in both sweet and savory dishes. It’s best known for its use in making Italy’s famous dessert, tiramisu.
Mascarpone vs. Cream Cheese
The taste, texture and fat content are different. Mascarpone has at least double the fat as American cream cheese (e.g., Philadelphia) giving it a much richer, thicker and melt-in-your-mouth texture than standard cream cheese. While cream cheese has a tangy flavor, mascarpone is much milder and isn’t tangy at all. Cream cheese is firmer and more “rubbery” in texture while mascarpone is softer and much creamier. Though you can use the two interchangeably the flavor and texture will be different. A closer relative to mascarpone is the French crème fraîche or English clotted cream.
How Do You Use Mascarpone?
Mascarpone is as versatile as whipped cream and so the possibilities are endless. Here are just few delicious ways to use it:
- Tiramisu (we’ll state the most famous application first)
- Mixed with berries and a little honey for a healthy dessert
- To make parfaits or trifles
- To make semifreddo
- Spread on toast or bagels with a drizzle of honey
- As a frosting for cake
- As a filling for crepes
- Substitute it for sour cream in cakes and muffins
- Mascarpone cream cheese frosting for your carrot cake (or gluten free carrot cake)
- Serve a dollop of it with roasted fruits or vegetables
- Add it to risotto for an extra creamy texture
- As a substitute for whipped cream
- To make a savory herb dip or a sweet dip for fruits
- Use it as the white sauce for your pizza
- Use it to make your Fettuccine Alfredo
- As the base in your creamy sauces
- Add some to your mashed potatoes
- Add a dollop to your soups and stews
- Combine with Nutella for a frosting or pie filling
- Use it to make cheesecake
- Add some to your vegetable or au gratin potatoes
- Add some to your scrambled eggs
- Add some to your Southern grits to make them extra creamy
How Long Does Mascarpone Keep?
Mascarpone should be stored in the refrigerator and will keep for 3-5 days. If it develops any mold or a strange odor toss it out.
Can You Freeze Mascarpone?
Mascarpone is not the best candidate for freezing because as with most soft cheeses it has the tendency to separate when thawed. However once it’s thawed you can try to whip it back into shape again. If that doesn’t work you can still use the mascarpone for cooking. You can freeze it in heavy duty freezer bags for about 2 months and then thaw it very slowly in the refrigerator.
What Do I Need To Make Mascarpone?
- Heavy Cream (regular or “whipping” heavy cream)
- Tartaric Acid
- Thermometer
- Cheesecloth
Tartaric Acid
Traditionally made by adding an acidic substance to thicken the cream (known as “denaturation”). While you can use lemon juice, vinegar or citric acid, I’ve found that tartaric acid is the most foolproof and yields the best results for a really nice, thick texture. You can find tartaric acid in any wine or cheesemaking shop.
I purchase my food-grade tartaric acid here on Amazon.
Thermometer
You will need a thermometer to check the temperature of your cream. You can use a dairy thermometer or a regular digital thermometer. I use an instant read thermometer which I already have on hand and use regularly for bread-baking and other things.
Cheesecloth
This is what you will use to drain your thickened cream. I use and recommend this cheesecloth because it’s 100% unbleached cotton, is high grade, is very durable for multiple uses, and you get a ton of it. Overall it’s the best value I have found for the quality.
Ready to make some perfect homemade mascarpone cheese?
Let’s get started!
How To Make Mascarpone
Pour the heavy cream into a small saucepan over medium heat and gently heat the cream to 195 F, stirring constantly to prevent scorching. Use a dairy thermometer or an instant read thermometer (what I’m using in the pic below).
Once the cream reaches 195 F remove the pan from the heat and add the tartaric acid (mixed in 2 tablespoons water), stirring constantly for about a minute until the cream is thick and curdled.
Pour the thickened cream into a colander that’s lined with cheesecloth. Cover it to prevent anything from falling in it and place it in the fridge or in a cool place to let it drain for about 4 hours (or longer) until the desired consistency is reached.
Transfer the mascarpone to a bowl. Cover and keep refrigerated. It will keep for 3-5 days. (See also section above about freezing mascarpone.)
Enjoy!
Be sure to also try our Homemade Quark!
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How to Make Mascarpone (Foolproof Recipe)
Ingredients
- 2 cups heavy cream or heavy whipping cream (35-40%)
- 1/8 teaspoon tartaric acid , mixed in 2 tablespoons water
Instructions
- Pour the heavy cream into a small saucepan over medium heat and gently heat the cream to 195 F, stirring constantly to prevent scorching. Use a dairy thermometer or an instant read thermometer.Once the cream reaches 195 F remove the pan from the heat and add the tartaric acid (be sure to first mix it in 2 tablespoons water), stirring constantly for about a minute until the cream is thick and curdled. Pour the thickened cream into a colander that's lined with cheesecloth. Cover it to prevent anything from falling in it and place it in the fridge or in a cool place to let it drain for about 4 hours (or longer) until the desired consistency is reached. Transfer the mascarpone to a bowl. Cover and keep refrigerated. It will keep for 3-5 days. (See also section above about freezing mascarpone.) Makes about 2 cups of mascarpone cheese.Note: This recipe can be doubled.
Heather says
Kimberly! ❣️
Thank you for this gorgeous recipe! You’re right on the button in your descriptions, comparisons and contrasts between mascarpone and other clotted cheese and creams. It’s wonderful to find a site like this with not only great recipes, but clear videos and directions, not to mention an approachable personality so easy to understand. I had wanted to try other methods to my traditional mascarpone and crème fraîche. I cater dozens of cheesecakes, quark cheesecakes, tiramisus and other cream-based desserts for a living, so you must also know the cost in crème fraîche and mascarpone!
Thank you for adding more knowledge for all of we ‘wee’ bakers out here. I’m in southern California🍰
Cheers!
Heather
Paul Teal says
You write. “A closer relative to mascarpone is the French crème fraîche or English clotted cream”. Sorry but I disagree, English Clotted cream is a distant relative in that it is not a cheese. Try suggesting that you might substitute clotted cream for marscapone to an Italian and you had best be standing well back. :-) If you wre to try using clotted cream to make tiramisu you will be sorely disappointed. If you think marscapone is expensive–triple the price for clotted cream, once you have applied for a mortgage you will make the tiramisu and not be able to eat it because it will be far too rich. A tablespoon of clotted cream goes a very long way. I am not trying to difficult but it is just plain folly to do it. Thank you for your time and your reply.
Kimberly @ The Daring Gourmet says
Paul…..it’s a “close-ER relative” to mascarpone than cream cheese is, not a “close relative”. Note the difference. And that statement is true, both respect to texture and flavor.
And suggesting that creme fraiche or clotted cream can be substituted for mascarpone in one recipe does not imply it can be substituted for every recipe calling for mascarpone (e.g. tiramisu). Cheers.