Mascarpone Cheese is a rich and creamy Italian cream cheese used in recipes like Tiramisu. I love to keep it around the house for making desserts and as a fruit dip. Learning how to make it from scratch was a game changer for me. Easy, cost effective, and even more delicious than store bought.
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Why We Love This Homemade Mascarpone Cheese Recipe
It started when I needed Mascarpone for making Tiramisu, and the store was completely out. I learned how to make this homemade version, and I’ve never looked back. I was instantly hooked. It’s super simple and easy to make, and packs a delicious and creamy flavor punch that store-bought just can’t capture. It’s the perfect substitute for both texture and taste, and I bet you already have the ingredients in your pantry.
- Easy. This recipe uses just 4 ingredients– cream cheese, sour cream, heavy whipping cream, and lemon juice– and takes only 5 minutes to throw together!
- Flavorful. The cream cheese and sour cream add a tangy flavor, while the whipping cream creates a rich texture and the lemon juice balances the flavor.
- Versatile. Once I mastered this recipe, I’ve been able to use it in tons of sweet and savory dishes. It’s a great ingredient to keep on hand.
How to Store
Store mascarpone cheese in an airtight container in the refrigerator for up to 5 days. If you need it for a recipe, it’s best to let it chill in the fridge for a couple of hours before using it.
I don’t recommend freezing it because it will separate when thawed, but you can re-whip it to freshen it up if needed.
How to Use
This mascarpone cheese can be used as a substitute in any recipe that calls for it, like tiramisu (or these tiramisu cups), cheesecakes, and other desserts. It can also be used in place of whipped cream in many recipes for a thicker and richer option. And it’s a tasty dip or spread all on its own, with fruit, sweet breads, bagels, and more.
I find that it is delicious with savory dishes as well, and can be used as a topping for pizza and pastas, to make rich au gratin potatoes, or to thicken sauces in recipes like this chicken marsala. It’s also a star ingredient of this creamed corn with bacon!
5-Star Review
“Thank you for posting this!! It is so hard to find mascarpone cheese around here, but I can find all the ingredients needed to make it. Now I can finally make things that call for this cheese!!” -Upsidedownpear
Mascarpone Cheese Recipe (Mascarpone Substitute)
Equipment
- Kitchen Scale (optional)
Ingredients
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ⅓ cup sour cream 76 grams
- ¼ cup heavy whipping cream 57 grams
- 1 tablespoon lemon juice 14 grams, freshly squeezed
Instructions
- Measure all ingredients and add them into a blender or small food processor.16 ounces cream cheese, ⅓ cup sour cream, ¼ cup heavy whipping cream, 1 tablespoon lemon juice
- Blend all ingredients together until smooth, scraping down the sides as needed.
- Chill to firm up the cheese.
Video
Becky’s Tips
- You can also use cream of tartar or white vinegar in place of lemon juice.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mascarpone Cheese Step by Step
Measure the Ingredients: Add 16 ounces (2 bricks) of cream cheese, ⅓ cup of sour cream, ¼ cup of heavy whipping cream, and 1 tablespoon of lemon juice into a blender or small food processor.
Blend teh Cheese: Blend all ingredients together until smooth, scraping down the sides as needed.
Chill the Cheese: Chill to firm up the cheese.
Mascarpone is a fresh, soft, spreadable cream cheese from Italy. It’s extra thick and velvety, made with about twice as much fat as typical American cream cheese. That additional fat is what makes it so smooth and luscious. Since my recipe uses ingredients that aren’t in the standard Italian recipe, it is technically a “mascarpone substitute”, but the taste and texture are right on the mark!
Mascarpone is an Italian cream cheese that’s richer and more “buttery” than American cream cheese, with a slightly sweeter flavor. As mentioned above, it has a higher fat content, leading to a different texture.
This Italian cheese is silky, smooth, thick, and creamy. It’s slightly sweet and tangy, buttery and rich.
Yes! As always, check with your doctor for what is safe to consume while pregnant, but all of the ingredients in this recipe are pasteurized, and none are ripened by mold.
If you overmix the ingredients, it might come out slightly grainy. To fix this, simply fold in another splash of heavy cream.
hi should i use Anchor Whipping Cream or Anchor Cooking cream for this recipe?
Use the whipping cream! :)
I haven’t made this yet but plan to soon. I had a dip at a wedding recently that is positively addictive! It tastes like Marscapone with a berry like currants or that size and macerated in some liquid (?). The taste is amazing! Any help would be a great help with Christmas rapidly approaching.
Yum that sounds amazing!
Was looking for a recipe for Mascarpone, can not wait to make cannolies!!
Enjoy, Teresa!
I tried your recipe yesterday and made a tiramisu and it was delicious and tasted exactly like the one we buy from the bakery! Mascarpone cheese is not easy to find here in the US, Thank you so much!
Thankyou, I want try to make it now.
Hi! We just tried this and I found it a bit too cream cheesy tasting. I added more heavy cream and some lemon juice to it and it’s a bit better. I’m going to try letting it sit on the counter a bit too! Thanks for the starting point on a quick fix!
Thank you so much for sharing this wonderful recipe.
Was wondering if you could “food-saver” this & keep in the Fridge? Cooking for 2 on the week-end, leaves me food saving everything during the week! I may experiment with having this recipe! Thanks so much for posting~
I think you could keep it for about a week with no problem. Hope you love it!
Thank you for posting this!! It is so hard to find mascarpone cheese around here, but I can find all the ingredients needed to make it. Now I can finally make things that call for this cheese!!
Yay!! Hope you love it :) thanks for stopping by!
I have a recipe using my thermomix, but this looks far more practical and tasty. I intend to try it soon. Thank you.
i’m so glad!! let me know how you like it!