Best Mascarpone Substitute Recipes
MASCARPONE CHEESE SUBSTITUTE
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
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
SUBSTITUTE FOR MASCARPONE CHEESE
Okay, okay I know. True tiramisu uses mascarpone, but just in case your local Safeway or whatever doesn't carry it, which is often the case, this is a good substitute. I used it in Emeril's tiramisu recipe and it came out very nicely. Just thought this might help someone.
Provided by Kevin Young
Categories Cheese
Time 5m
Yield 1 1/2 cup
Number Of Ingredients 3
Steps:
- Blend all three ingredients together until smooth.
Nutrition Facts : Calories 1271.4, Fat 128.5, SaturatedFat 73.5, Cholesterol 414.1, Sodium 1028.3, Carbohydrate 14.9, Sugar 11.6, Protein 19.8
MASCARPONE CHEESE - SUBSTITUTE - HOMEMADE
An Italian cream cheese, which is used in many things, especially Tiramisu can be found in many specialty stores as well as many good supermarkets. It usually comes in a flat tub. It is quite expensive, so this is an inexpensive substitute.
Provided by BKF531
Categories Dessert
Time 5m
Yield 1 Cup
Number Of Ingredients 3
Steps:
- Whip regular cream cheese in a mixer, until soft.
- At a slow speed, mix in about 2 tablespoons sugar per cup of cream cheese, and fold in a touch of whipped cream for airiness.
Nutrition Facts : Calories 907.2, Fat 80.9, SaturatedFat 51, Cholesterol 255.2, Sodium 686.7, Carbohydrate 31.4, Sugar 25.6, Protein 17.5
MASCARPONE CHEESE - MAKE YOUR OWN - SUBSTITUTE
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
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.
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.
Provided by TommyGato
Categories Dessert
Time 5m
Yield 30 oz.
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 99.6, Fat 10.1, SaturatedFat 6.4, Cholesterol 32.4, Sodium 74.1, Carbohydrate 0.7, Sugar 0.1, Protein 1.8
MASCARPONE CHEESE SUBSTITUTE RECIPE
I tried out some other mascarpone substitute recipes but thought the cream cheese taste was overwhelming. I created this for a version of tiramisu I was making and have used it as a filling/topping in other desserts.
Provided by Hungry
Categories Spreads
Time 10m
Yield 21 oz
Number Of Ingredients 4
Steps:
- Mix all ingredients together (it helps if cream cheese is room temperature) and chill. Sugar is optional, but adds the perfect hint of sweetness.
- Use as desired.
Nutrition Facts : Calories 94.3, Fat 9.6, SaturatedFat 5.5, Cholesterol 31.2, Sodium 73.4, Carbohydrate 1.1, Sugar 0.8, Protein 1.4
MASCARPONE CHEESE SUBSTITUTE RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 3
Steps:
- Combine well and use in recipes calling for Mascarpone cheese. NOTE: Do not substitute low fat cream cheese or low fat sour cream!
MASCARPONE SUBSTITUTE
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
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 SUBSTITUTE
Steps:
- blend all ingredients until smooth, add to recipe in place of mascarpone.
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