Mascarpone Cheese Substitute
"Ok, it's not perfect but it's so close that no one noticed a difference in my tiramisu. Mascarpone costs about four times as much as these ingredients at our local markets. Give it a try if you face the same costs and I doubt you'll have any regrets. The yield is almost 2 lbs. and of course a half recipe is right at a pound. Prep time doesn't include the hour or so needed for ingredients to reach room temp."
- Ready In:
- 5mins
- Ingredients:
- 3
- Yields:
-
30 oz.
ingredients
- 3 (8 ounce) packages cream cheese
- 2 tablespoons butter
- 1⁄2 cup unwhipped whipping cream
directions
- Allow cream cheese and butter to reach room temperature.
- Beat until the butter is incorporated, add whipping cream and beat just until thoroughly blended.
- If you need to store leftover "mascarpone", keep refrigerated in tightly sealed containers filled as full as possible.
- On partly filled containers, putting a layer of plastic wrap directly on the cheese before sealing keeps it fresh longer.
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Reviews
-
Fabulous in tiramisu and so EASY to make!! -
Perfect..although not sure what Mascarpone cheese is like..this made my Lemon Tiramisu outstanding..Thanks will used this recipe again.. -
Thank you Thank you! I used this as marscapone cheese is outrageous in expense and I had to make 2 of these for Easter dinner desserts. What a pocketbook saver and tasted fabulous! I used this with Recipe #11180. Wonderful. -
I used this in Tiramisu #84612 and it totally rocked!! Although I've never had Marscapone cheese before, I couldn't believe how good it tasted. It made my Tiramisu very creamy. Thanks for such an easy and cheap substitute for such an expensive marscapone cheese. -
Living in Greece it's so hard to find a lot of things and marscapone cheese is one of them. I needed some marscapone cheese for recipe Lemon Tiramisu #62692 Searched Zaar and found this recipe. Tried this and it turned fantastic ! really nice and creamy! Thank you TommyGato!
RECIPE SUBMITTED BY
TommyGato
Austin, Texas
I'm a Texas native where we, like our culture and food are closer to the Mexican capital than to Washington, DC.
The Joy of Cooking and The Doubleday Cookbooks are my foundations in the kitchen.
Although I've always eaten meat without apology, I regret and oppose the conditions in which animals are often grown today. Please urge everyone (especially your butcher) to look for and buy the meat of animals given as much free range as possible.
A pet peeve is the waste of meat through spoilage and leftovers. If an animal lived and died mainly to feed you, please consume it.
