How to Make the Creamiest Mascarpone Cheese (Recipe) (2024)

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Hi Bold Bakers!

WHY YOU WILL LOVE THISRECIPE:My Mascarpone CheeseRecipemakes the creamiest Italiancream cheesewith perfect sweetness and tang. You only need 2ingredientsthat you likely already have in therefrigeratorand less time than searching for mascarpone at stores!

IMPORTANT NOTE:This recipe was updated and improved on 4/3/2023 to include a definition, additional step-by-step photography, more clear answers to the most frequently asked questions (better-structured explanation for 1. process 2. differences between mascarpone and cream cheese/ricotta) and FAQs(why runny/grainy/bitter), and Pro Chef Tips.

Bold Baking Basics is back in full swing, and I’m excited to share what’s improved for you! FromHow to MakeCream CheesetoHomemade Buttermilk, theserecipesand techniques are here to provide you with the updated building blocks for all of your favoriterecipes.

Myrecipefor How to Make the Creamiest Mascarpone Cheese has been one of my best yet, as I know just how hard it can be to find this lovely richItalian cheese. Now instead of ignoring all therecipesmade with this versatileingredient, you can finally open up a whole new world of sweet andsavory dishes.

Table of Contents

• What is Mascarpone?
• Tools for Making Homemade Mascarpone
• MascarponeIngredients
• How to Make Mascarpone Cheese
• What’s the Difference Between Mascarpone andCream Cheese?
• Are Mascarpone andCream CheeseInterchangeable?
• What’s The Difference Between Mascarpone AndRicotta Cheese?
• Is There A Dairy-Free Alternative To Mascarpone Cheese?
• FAQs
• Gemma’s Pro Chef Tips
• More Bold Baking Basics

What is Mascarpone？

Mascarponeis a soft Italian acid-setcream cheese,^{[1][2][3](according tohttps://en.wikipedia.org/wiki/Mascarpone.)}invented some time between the late 16th century and early 17th century in Italy.

1. “Mascarpone Artigianale”(in Italian). Archived fromthe originalon 2 April 2012. Retrieved 22 September 2011.
2. ^Turismo Provincia di Lodi (2004).“Mascarpone”(in Italian). Retrieved 22 September 2011.
3. ^Tessa Buratto (2010).“Mastering Mascarpone: What it takes to make a perfect batch of Mascarpone Cheese”. San Luis Obispo, CA. Retrieved 8 April 2015.

• Saucepan
• Whisk
• Wooden spoon
• Sieve,strainerorcolander
• Cheesecloth(or butter muslin)
• Glassbowl

MascarponeIngredients

• Heavy cream: Cream is a liquiddairyproduct skimmed from the milk’s higher-fat contenttop layer. Heavy creamwith fat 36% or double cream with fat 48% will work well in thisrecipe.Heavy whipping creamwith fat around 30% will yield a thinner result.Ultra-pasteurized creamhas already been denatured so will not work.
• Lemon juice: Freshly squeezedlemon juiceworks the best. You can also usevinegarinstead. Note that lime juice may add bitterness.

That’s it!

[ Did you know that you can also make your own butter? Follow my Homemade Butter recipe! ]

How to Make Mascarpone Cheese

1. Denature the dairy cream:

   • Denaturing cream means destroying the characteristic properties ofproteinsby heat and acidity to disrupt their molecular conformation.

   • Bring cream to a simmer overmedium heatthen add thelemon juiceand whisk until the cream begins to thicken and reduce, roughly 13-15 minutes.
2. Re-group moleculesto form the new substance–Mascarpone Cheese:

   • Allow the hot cream pan to cool in an ice bath for 10 minutes.

   • Drainthecooled creammixtureinto a largerbowlwith a linedsieve.

   • Gather the corners of thecheeseclothand cover over the cream. Store in thefridgefor 24 hours.

Besides this traditional cream withlemon juicemethod, mascarpone can also be made with cream andtartaric acidfrom wine barrels’ bottoms.

What’s the Difference Between Mascarpone andCream Cheese?

• Fat content: The main difference between mascarpone andcream cheeseis thefat content. Whilecream cheeseis made with whole milk, this mascarpone cheese is made withheavy cream.
• Sweet vs Savory:

  • The higherfat contentof mascarpone cheese provides that slightly sweeter, more butteryflavor, whereascream cheesehas a lowerfat contentso is more like actual savory cheese.

  • The neutral less acidicflavorof mascarpone really lends itself tosweet baking. Whereascream cheesehas a higher acidity so is more like actual savory cheese.

• Texture:

  • Mascarpone is softened and and creamier.

  • Cream cheeseis firmer and spreadable.

Are Mascarpone andCream CheeseInterchangeable?

Mascarpone andcream cheeseare interchangeable in various cases with slightly different results.

• As asubstituteforcream cheese, mascarpone will yield a more neutralflavor. Add morelemon juicefor the same tang.
• Mascarpone will yield a softer result so do expect that acheesecake, especially a non-bakecheesecakewill be more delicate.

Never again do you have to worry about not being able to find this luxuriousingredient, because it’s so easily made at home.

[ Did you know that you can also make your own butter? Follow my Homemade Butterrecipe! ]

What’s The Difference Between Mascarpone AndRicotta Cheese?

Ricotta and mascarpone are different.

• Ricotta is made fromwhey, has a lowerfat content, comes in firmer cruds, and is commonly used in both sweet andsavory dishes.
• While mascarpone is made from cream, has a higherfat content, comes in a velvety creamtexture, and is mostly used in sweets.

Is There A Dairy-Free Alternative To Mascarpone Cheese?

There are dairy-free alternatives out there, but they do have a bit of a tang similar tocream cheese. KiteHill brand makes several nut-based cheeses, and thiscreamy spreadof theirs can be an alternative in your cooking and baking. While I think there really is nothing quite like mascarpone, this is a great option for those that are vegan or trying to avoid dairy products.

FAQs

Why is my homemade mascarpone runny even after chilling?

• Lack of acid & overheating: Mascarpone relies on acid to solidify and set. When there isn’t enough acid or when the cream was overheated to decrease acid, mascarpone will not set well.
• If your cream bubbles up, turn down the heat to keep the cream simmering gently (video 1:30https://www.biggerbolderbaking.com/mascarpone-cheese-recipe/). Use freshlemon juiceor add a little bit ofvinegarto increase the acidity.

Why is my homemade mascarpone grainy?

Over whisking, too much acid or a low temperature will make mascarpone grainy.

• Over-whiskingthe heated cream will split fat to cause a grainy mascarponetexture. Occasionally gentlystirthemixtureto make sure nothing gets scorched at the bottom.

• Once the cream comes to a simmer, add thelemon juiceand whisk until the cream begins to thicken like a custard.Excess acidwill curdle the very small amount of casein inheavy cream.

• Mascarpone is high in fat so itsolidifies when cold. You can try to microwave it a few seconds at a time or in a double boiler on thestoveover medium-low heat andstirit until smooth. Off the heat and let it cool to room temperature andstirregularly and re-whip it.

Why is my homemade mascarpone bitter?

• Spoiledheavy cream: If your cream was not well sealed and refrigerated, then it might have spoiled which caused the bitterness.
• Acid source: There’s a slight chance your mascarponetastesbitter if lime is used in place of lemon.

Gemma’s Pro Chef Tips

How to Store Mascarpone? Can I Freeze Mascarpone?

• Using mascarpone when fresh will yield you the best results: Cover and store the mascarpone cheese in thefridgein an airtight container for up to 4 days.
• However, if you find yourself with extra mascarpone you can wrap up and freeze mascarpone for up to 6 weeks. To use, I let it defrost in thefridgeovernight, then I use as normal — all it needs is a goodstir.
• Just note that frozen mascarpone may lose some of itstextureandflavor, and because of that the thawed cheese is best suited to cooked dishes, such assauces,soupsand casseroles, but not the best forTiramisu.

When To Use Mascarpone Cheese, And What It Can Be Added To

This cheese is truly one of my favorite blank canvases. Fromflavoringwith savory herbs & parmesan, then adding it tolasagnaor my, to makingmascarpone creamwith classics like my10-minuteTiramisu,homemade mascarpone cheeseis so versatile.

I love using it infrosting, making a rich alternative to traditionalcream cheesefrosting, or spreading it on crostini and topping it with toasted nuts and sliced figs. Talk about YUM!

• How to MakeCream Cheese
• How To Make Sour Cream
• How to Make Condensed Milk
• How to Make Brown Sugar
• Homemade Extracts

IMPORTANT NOTE:This recipe was updated and improved on 4/3/2023 to include a definition, additional step-by-step photography, more clear answers to the most frequently asked questions (better-structured explanation for 1. process 2. differences between mascarpone and cream cheese/ricotta) and FAQs(why runny/grainy/bitter), and Pro Chef Tips.

Don’t forget to follow Bigger Bolder Baking on Pinterest!

Ingredients

Instructions

Recipe Notes