How to Make Mascarpone: Homemade Mascarpone Recipe

Mascarpone, also known as Italian cream cheese, is a rich, spreadable cow’s milk cheese with an especially high percentage of butterfat. Mascarpone is a Renaissance-era invention from the Lombardy region of Northern Italy, and a staple ingredient in Italian desserts like tiramisu.

Mascarpone is made by adding a tartaric acid or citrus acid like lemon juice to full-fat heavy cream, which naturally separates the curds from the whey. The curds are then cooked further until they’ve taken on a smooth, creamy texture. Mascarpone relies on the addition of citric acid or tartaric acid to solidify and set.

Mascarpone cheese has a mildly sweet, almost nutty flavor with a fresh buttery character. Mascarpone is less tangy than comparable cheeses like ricotta and American cream cheese.

While similar in look and application, American-style cream cheese is both firmer and brighter tasting than its Italian counterpart. Mascarpone has a looser, velvety texture, and rich mouthfeel similar to a double-crème brie. American cream cheese contains about 55% butterfat, while mascarpone contains a whopping 75%.

If you’re having trouble tracking down an authentic Italian mascarpone, there are a few readily available options that make good substitutes.

1. 1. Crème fraîche: Crème fraîche is likely the closest substitute for mascarpone, both in flavor and texture. Crème fraîche is more acidic than mascarpone and has a slightly pronounced tangy flavor.
2. 2. Clotted cream: English-style clotted cream will also work as a proxy in many recipes that call for mascarpone: While not considered a cheese, clotted cream does carry some of the same flavor notes as mascarpone (namely a mellow, cooked milk taste) as well as a high-fat content.
3. 3. Ricotta: Ricotta can fill in as an alternate for mascarpone in a pinch—especially for baking applications—but the main difference will be in the texture: Look for a high-quality brand of ricotta with very fine curds. You can also whip ricotta prior to use for a creamier effect.
4. 4. Cream cheese: Many recipes call for a combination of both cream cheese and mascarpone, so depending on the application, cream cheese may be a good substitute, especially in baked goods. You can also add a spoonful of sour cream or whipping cream to mimic mascarpone’s airy, meltaway consistency in dishes like risotto or soup.