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Need a substitute for mascarpone cheese? Find out what will work—and what's merely an internet myth.
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Lisa Milbrand
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Lisa Milbrand
Lisa Milbrand has more than 20 years of experience as a lifestyle writer and editor, writing thousands of articles on topics that help people live better and healthier lives for Real Simple, Parents, and dozens of other top publications.
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Updated on December 18, 2023
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Medically reviewed byJessica Levinson, MS, RDN, CDN
Jessica Levinson, MS, RDN, CDNis a nationally recognized nutrition expert with over 16 years of experience in culinary nutrition and communications.
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- The Best Mascarpone Cheese Substitute
- How to Make Mascarpone Cheese
- Other Mascarpone Cheese Substitutes
- FAQ
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Mascarpone cheese is a silky, spreadable Italian cheese that is a main ingredient in tiramisu and other sweet and savory dishes. While it's available in nearly all commercial and specialty grocery stores, it's relatively pricey (approximately $8 for a 16-oz. package). Whether you don't have time to run out to the store, can't find it in your neighborhood market, or want to save a few dollars, we've got you covered. Below are the best and easiest mascarpone cheese substitutes.
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The Best Mascarpone Cheese Substitute
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. The whipping cream will cut some of the tanginess of cream cheese while mimicking mascarpone's smooth, velvety texture.
How to Make Mascarpone Cheese
You can make mascarpone cheese at home without too much fuss (though it takes a little time, and won't be ready for a last-minute tiramisu fix). Here's how to make 16 ounces of the good stuff:
- Fit a small saucepan with a candy or deep-fry thermometer.
- Add 2 cups heavy cream to a saucepan and warm over low heat.
- Once the cream reaches 185°F, turn down the heat and add 1 tablespoon fresh lemon juice.
- Let the mixture cook at 185°F, watching carefully and adjusting the heat to keep it as close to 185°F as possible, for 5 minutes. Remove from heat.
- Set aside for 1 hour, and the mixture will slowly thicken.
- Line a fine-mesh strainer with a double layer of cheesecloth and set over a large bowl and pour the thickened cream mixture through the cheesecloth.
- Cover loosely with plastic wrap and refrigerate overnight. Discard any liquid in the bowl and transfer mascarpone in a strainer to an airtight container. Refrigerate until ready to use, up to three days.
Other Mascarpone Cheese Substitutes
While the cream cheese, sour cream, and heavy cream mixture we mention above is the best mascarpone alternative, there are some other alternatives you can try that may not be quite as successful as that combo.
Crème Fraîche
You can turn crème fraîche into mascarpone by mixing an 8-oz. package of crème fraîche and ¼ cup of granulated sugar. The added sweetness makes the flavor of this substitute taste like the real deal.
Greek Yogurt
This mascarpone substitute will be tangier than the real thing, and also have a looser texture. You can drain it in cheesecloth, and add a pinch of salt. It's better suited to situations where you're making something savory with your mascarpone, such as a creamy pasta sauce.
Ricotta Cheese
Ricotta cheese has a bit more graininess to it, but whipping it in a food processor could help it be a decent stand-in. (Adding in some whipped heavy cream can also help with the creaminess.) You may want to drain the ricotta first to help thicken it.
Cottage Cheese
Cottage cheese has the same issues as ricotta cheese. But if you drain it, blend it thoroughly (and ideally, whip it with some heavy cream), you can end up with something that approximates that mascarpone cheese creaminess.
Frequently Asked Questions
Are Mascarpone Cheese and Cream Cheese the Same Thing?
While both mascarpone cheese and cream cheese start with the same base—heavy cream and an acid—there are a few key differences. Mascarpone cheese originated in northern Italy during the late 16th century while cream cheese is a 19th-century dairy staple from the United States. Cream cheese has a much lower fat content than mascarpone. While the USDA requires that cream cheese contains at least 33 percent milk fat, mascarpone cheese generally contains 60 to 75 percent. The significant difference in fat content results in two different textures and flavor profiles.
Can I Use Cream Cheese Instead of Mascarpone?
In recipes that require mascarpone (like mascarpone mashed potatoes and tiramisu ice pops), swapping out the cream cheese for mascarpone won't work as well as you might hope. Despite mascarpone being known as Italian cream cheese, American cream cheese is not the same thing.
Is Mascarpone Cheese Similar to Ricotta Cheese?
Both are made from fresh milk, both are Italian cheeses, and both are delicious—so they must be the same, right? Not quite. Mascarpone cheese is made by heating heavy cream with acid until it has coagulated. Ricotta is made by heating whole milk and buttermilk together until hundreds of small curds form—the curds, when strained, become ricotta. The unique processes result in two very different products—mascarpone is a rich, decadent, and super spreadable cheese with a slight tang. Ricotta, on the other hand, has a lumpy, soft texture and mild, milky flavor.
How Do Mascarpone and Crème Fraîche Differ?
Mascarpone and crème fraîche, a French cultured cream, share a rich, creamy consistency. However, crème fraîche is more acidic and has a 30-percent fat content (compared to 50 to 85 percent fat content in mascarpone), which results in a lighter, thinner cream.
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Sources
Real Simple is committed to using high-quality, reputable sources, including peer-reviewed studies, to support the facts in our articles. Read our editorial guidelines to learn more about how we fact check our content for accuracy.
Capozzi V, Lonzarich V, Khomenko I, Cappellin L, Navarini L, Biasioli F. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS.Molecules. 2020;25(5):1242. doi:10.3390/molecules25051242
