Bold Baking Basics, Homemade Ingredients How to Make the Creamiest Mascarpone Cheese 4.62 from 385 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes! By Gemma Stafford | October 21, 2018 | 608 Last updated on October 8, 2020 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Bold Baking Basics is back in full swing, and I’m excited to share what’s next with you! From How to Make Cream Cheese to Homemade Buttermilk, these recipes and techniques are here to provide you with the building blocks for all of your favorite recipes. My recipe for How to Make the Creamiest Mascarpone Cheese is one of my best yet, as I know just how hard it can be to find this lovely rich Italian cheese. Now instead of ignoring all the recipes made with this versatile ingredient, you can finally open up a whole new world of sweet and savory dishes. What’s The Difference Between Mascarpone And Cream Cheese? The main difference between mascarpone and cream cheese is the fat content. While cream cheese is made with whole milk, this cheese is made with heavy cream. This is what provides that slightly sweeter, more buttery flavor, whereas cream cheese is more like an actual savory cheese. The neutral less acidic flavor of mascarpone really lends itself to sweet baking. While the flavor of this and cream cheese is very different, they are made in a similar way. To make the mascarpone you simply boil the cream over medium heat then add the acid — in this case, lemon juice. After this mixture simmers and thickens it is set aside in a sieve lined with cheesecloth or a thin kitchen cloth. The mixture sits in the fridge overnight and what you’re left with the next day is truly the creamiest homemade cheese. Never again do you have to worry about not being able to find this luxurious ingredient, because it’s so easily made at home. [ Did you know that you can also make your own butter? Follow my Homemade Butter recipe! ] When To Use Mascarpone Cheese, And What It Can Be Added To This cheese is truly one of my favorite blank canvases. From flavoring with savory herbs & parmesan, then adding it to lasagna or my Mushroom, Mascarpone & Egg Pizza, to using it with classics like my 10-minute Tiramisu, homemade mascarpone cheese is so versatile. I love using it in frosting, making a rich alternative to traditional cream cheese frosting, or spreading it on crostini and topping it with toasted nuts and sliced figs. Talk about YUM! Is There A Dairy-Free Alternative To Mascarpone Cheese? There are dairy free alternatives out there, but they do have a bit of tang similar to a cream cheese. KiteHill brand makes several nut-based cheeses, and this creamy spread of 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. Can Mascarpone Be Frozen? Using mascarpone when fresh will yield you the best results, however if you find yourself with extra mascarpone you can wrap it up well and freeze for up to 6 weeks. To use, I let it defrost in the fridge overnight, then I use as normal — all it needs is a good stir. Just note that frozen mascarpone may lose some of its texture and flavor, and because of that the thawed cheese is best suited to cooked dishes, such as sauces, soups and casseroles, but not the best for Tiramisu. More Bold Baking Basics! How To Make Sour Cream How To Make Powdered Sugar Homemade Extracts Don’t forget to follow Bigger Bolder Baking on Pinterest! Try These Recipes! How To Make Homemade MozzarellaJalapeño Cheddar Cream CheeseHow To Make Chocolate Whipped CreamCrème Fraiche Whipped Cream Watch The Recipe Video! Play The Creamiest Mascarpone Cheese 4.62 from 385 votes Print Recipe Add to Favorites Loading… It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes! Author: Gemma Stafford Servings: 1 1/4 cups Cheese Limited Ingredients Stovetop Saucepan Prep Time 20 minsCook Time 15 minsTotal Time 20 mins It might be hard to find mascarpone cheese in the store, but it is not hard to make! Open up a whole new world of sweet and savory dishes! Author: Gemma Stafford Servings: 1 1/4 cups Ingredients 2 1/2 cups (20floz/565ml) heavy cream2 1/2 tablespoons lemon juice Instructions Pour the heavy cream into a medium saucepan and bring to a simmer.Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 13-15 minutes. When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.Place the lined sieve inside a slightly larger bowl and transfer the cooled cream to the lined sieve. Cover the cream and store in the fridge for 24 hours.After 24 hours the cream will set and you will get a little bit of whey from the cream into the bowl that you placed below the strainer. Save this to use for other recipes. What's left in the cheesecloth* will be a thick mascarpone cheese. If your cream is firm leave it out a room temperature. This mix yields you 1 1/4 cups (roughly 11 oz) of mascarpone . Cover and store the mascarpone cheese in the fridge in an airtight container for up to 5 days. Play Recipe Notes *If you don't have a cheesecloth you can use a very thin kitchen towel.