Mascarpone Cheese Substitute Recipe 395

MASCARPONE CHEESE SUBSTITUTE

Mascarpone Cheese Substitute image

Make and share this Mascarpone Cheese Substitute recipe from Food.com.

Provided by Pamela

Categories Cheese

Time 10m

Yield 10 ounces cheese

Number Of Ingredients 3

Ingredients

1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream

Steps:

Combine well and use in recipes calling for Mascarpone cheese.
Do not substitute low fat cream cheese or sour cream.

Nutrition Facts : Calories 106.1, Fat 10.7, SaturatedFat 6.7, Cholesterol 34.4, Sodium 71, Carbohydrate 0.9, Sugar 0.1, Protein 1.9

MASCARPONE SUBSTITUTE

Mascarpone Substitute image

Mascarpone is a creamy cheese. It is hard to find and pretty expensive. I have used this recipe in several Tiramisu cakes.

Provided by RAMONA9

Categories World Cuisine Recipes European Italian

Time 5m

Yield 10

Number Of Ingredients 3

Ingredients

1 (8 ounce) package cream cheese, softened
¼ cup heavy cream
2 tablespoons butter, softened

Steps:

In a medium bowl, mix together the cream cheese, cream and butter until well blended. Use in place of mascarpone in any recipe.

Nutrition Facts : Calories 119.1 calories, Carbohydrate 0.8 g, Cholesterol 38.9 mg, Fat 12.3 g, Protein 1.8 g, SaturatedFat 7.7 g, Sodium 84.9 mg, Sugar 0.1 g

MASCARPONE CHEESE - MAKE YOUR OWN - SUBSTITUTE

Mascarpone Cheese - Make Your Own - Substitute image

Make and share this Mascarpone Cheese - Make Your Own - Substitute recipe from Food.com.

Provided by Brenda.

Categories < 60 Mins

Time 35m

Yield 1 lb

Number Of Ingredients 2

Ingredients

1 quart whipping cream (not ultra pasteurized)
1 tablespoon white wine vinegar or 1 tablespoon lemon juice

Steps:

CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl.
place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally.
Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature.
cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days.

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