Mascarpone Cheese (Mascarpone Substitute) Recipe - The Cookie Rookie® (2025)

FAQs

What can I use to replace mascarpone cheese? ›

You can mimic the silky, decadent consistency of mascarpone with an easy DIY recipe. To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.

Substituting Mascarpone For Cream Cheese

Try mascarpone, which some people describe as "Italian cream cheese." Although that's not completely accurate, they do perform similarly in recipes.

Due to the differences in texture, taste, and fat content, you should not use mascarpone and ricotta interchangeably in all recipes. You can use ricotta for mascarpone in a pinch—especially for baked goods—but the main difference will be in the texture: Look for a high-quality brand of ricotta with very fine curds.

You might have heard mascarpone referred to as mascarpone cream. The difference between mascarpone cheese and cream is mascarpone cream is made from mascarpone cheese, eggs, and sugar that are whipped together. The result is the whipped topping that's used to make tiramisu.

Yes, cream cheese makes a great substitute for mascarpone. There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture. To make this mixture, use 1/4 cup of cream for every 8 oz.

Mascarpone is an ivory-colored, exceptionally smooth, and easily spreadable fresh cream cheese. The flavor is milky and slightly sweet. The rich, buttery texture comes from the high butterfat content (up to 75 percent).

No mascarpone and cream cheese are not the same, they are both dairy-based and do have some similarities but they are made in different ways. They have a similar texture so can very often substitute each other but Philadephia is more savory while mascarpone is milkier in taste.

Overall, butter will work as a mascarpone substitute in cooking functions but fails to match the ingredient in other uses. For example, butter is not always a suitable replacement for mascarpone when it comes to baking and desserts.

No, mascarpone cheese is not healthier than cream cheese as it contains 25% more fat than cream cheese. Yet mascarpone cheese is only preferred for its extra smooth texture. You can use cream cheese and mascarpone cheese for salty and sweet dishes.

Ricotta, made from milk and whey, is a much lighter alternative to cook and bake with; it has about half the calories and fat of mascarpone.

What is a substitute for mascarpone in lasagna? ›

Mascarpone cheese: Adds extra creaminess (it's my secret for the best cheese lasagna). If you need to, you can substitute more ricotta cheese or make your own mascarpone by beating 8 ounces of cream cheese with 1/4 cup of heavy cream until smooth and creamy.

It's also grainy thanks to its milk curds. But it will work as an effective, low-fat substitute for cream cheese with a bit of manipulation. Simply blend the ricotta in a blender or food processor until smooth, add a bit of lemon juice to mimic the tang of cream cheese, and use in any baking or cooking project.

Neufchâtel has a grainier texture.

While cream cheese is soft and smooth like a mascarpone cheese, Neufchâtel has a grainy texture that is similar to Italian ricotta cheese but not as extreme as cottage cheese curds.

What is the shelf life of mascarpone? A closed package of mascarpone will last in the fridge until its best-by date. If you've already opened it, the clock starts ticking, and you have around 1 week to use it all up.

Culture differences: While sour cream and crème fraîche are thick, tangy cultured dairy products, mascarpone is not cultured. Fat and consistency: It has about 48 percent fat content and is creamier than crème fraîche or sour cream.

Mascarpone, therefore, achieves a rich, smooth, homogenous texture that is closer to freshly churned butter or a soft brie than the fluffy curds of its cousin ricotta.