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How to Make the Creamiest Mascarpone Cheese

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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!

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.

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4.63 from 37 votes
The Creamiest Mascarpone Cheese
Prep Time
20 mins
Cook Time
15 mins
Total 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!

Course: Ingredient
Cuisine: Italian
Servings: 1 1/4 cups
Author: Gemma Stafford
  • 2 1/2 cups (20floz/565ml) heavy cream
  • 2 1/2 tablespoons lemon juice
  1. Pour the heavy cream into a medium saucepan and bring to a simmer.

  2. Once the cream comes to a simmer add the lemon juice and whisk until the cream begins to thicken, roughly 13-15 minutes.  

  3. When thickened, turn off the heat and transfer the pan to an ice bath. Allow to cool for 10 minutes.

  4. Place the lined sieve inside a slightly larger bowl and transfer the cooled cream to the lined sieve. 

  5. Cover the cream and store in the fridge for 24 hours.

  6. 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.

  7.  If your cream is firm leave it out a room temperature. 

  8. 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. 

Watch the Recipe Video!

Recipe Notes

*If you don't have a cheesecloth you can use a very thin kitchen towel. 



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Sofia H. on March 18, 2019 at 7:09 pm

    does it really need to sit in the fridge for 24hrs?

    • Gemma Stafford on March 19, 2019 at 3:34 pm

      Hi, yes this is what strains off the water and makes it really rich and creamy.

  2. Myra G. Barg on March 18, 2019 at 9:32 am

    Hi Gemma my comment is out of the topic this is regarding ice cream I would like to make mocha ice cream flavor what I have 3in1(mixture of coffee,cream&sugar) instant coffee that you can find in our groceries here in the Philippines and cocoa powder how much is the ratio for a single ice cream base, thanks

    • Gemma Stafford on March 19, 2019 at 3:59 pm

      Hi you can use 1 tsp of instant coffee and 1/3 cup of cocoa powder. Let me know how you go 😀

  3. Janine on March 17, 2019 at 6:15 am

    Hi! I wanted to have a dairy free mascarpone cheese. Can I use coconut cream? 😁

    • Gemma Stafford on March 18, 2019 at 11:51 am

      Hi, i;ve never tried that but i think it would work.

  4. Kim on March 2, 2019 at 5:24 am

    Gemma, I need 3 cups of Mascarpone. Can this recipe be doubled or tripled or do I need to make 3 individual batches?

    • Gemma Stafford on March 2, 2019 at 9:43 pm

      Hi, yes you can double or triple it, enjoy!

  5. Sofia on February 28, 2019 at 9:26 pm

    Hi gemma i only get either 25% cream or 65% fat fresh from the dairy.

    I used the 65 % it came out really thick and had a strong lemon flavour.

    perhaps i may have over cooked it. I waited for a thick cheese coat on the back of a spoon. Is a thin coat sufficient?


    • Gemma Stafford on March 1, 2019 at 10:50 pm

      Ah, yes you might have taken it a bit too far or added to much lemon as the flavor should be fairly neutral. Please do give it another go and let me know what you think!

  6. Sidra on February 20, 2019 at 10:54 am

    Hi Gemma,
    I really like your recipes.. can I use the cream that comes on the surface of fresh milk after it has been boiled and cooled down ?

    • Gemma Stafford on February 20, 2019 at 4:30 pm

      Hi, do you mean the whey? The liquid that separated from the curds? That can be saved and used in place of buttermilk for making scones and biscuits.

    • Abby on March 7, 2019 at 3:44 pm

      Hi back at home, that’s what we call fresh cream. After boiling the milk I remove the cream. As long as the milk hasn’t undergone pasteurization. That is Full cream milk.

  7. Ruth David on February 3, 2019 at 10:05 am

    Hi Gemma many thanks for your amazing recipes
    I have some extra feta cheese… Is there anyway I can use this in baking or cooking recipes

    • Gemma Stafford on February 3, 2019 at 10:24 am

      Oh absolutely! You can use feta cheese in salads and on pizza or other flatbreads!

  8. Priyanka on February 3, 2019 at 1:00 am

    Hey Gemma
    Can we have a recipe for homemade mozzarella cheese?

  9. Samiksha Parkar on January 17, 2019 at 12:43 am

    Hi Gemma.
    Around my place we get 25% milk fat cream will that be useful for making this recipe. Please help.

    • Gemma Stafford on January 19, 2019 at 2:41 am

      Hi there,
      Yes! that will be very good for this recipe, a reall rich cream cheese. The cream I use will be 35% fat, and of course that makes it a bit richer, but this one will be great.
      Thank you for being in touch,
      Gemma 🙂

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