How to Substitute Marscapone Cheese

Mascarpone cheese is a type of Italian cheese that is soft and can be spread, similar to cream cheese. It is made with cow's milk and has a high fat content, which gives it a rich taste. Mascarpone cheese tends to be pricey or difficult to find if your grocery store doesn't have a well-stocked Italian foods section, but that doesn't mean you have to forgo recipes that call for it. You can use another type of cheese to mimic the creaminess mascarpone adds to dishes.

Things You'll Need

• 8 oz. container whole milk ricotta cheese
• 3/4 cup to 1 cup heavy cream
• Food processor
• Large mixing bowl
• Whisk
• Airtight container

Instructions

1. Add 8 oz. of whole milk ricotta cheese and 3/4 cup of heavy cream into a food processor to substitute for 1 lb. of mascarpone cheese. Secure the food processor lid tightly and process the ingredients until the ricotta cheese is smooth and the heavy cream is evenly distributed.

2. Transfer the ricotta cheese and heavy cream mixture into a large mixing bowl. Whisk the mixture briskly for about 30 seconds to smooth out any lumps and to incorporate air, which will make the cheese mixture fluffy instead of heavy.

3. Pour another 1/4 cup of heavy cream into the ricotta cheese and heavy cream mixture if it feels too heavy and stiff (it should be the consistency of a spread). Whisk the additional cream into the mixture until it is evenly distributed and the mixture has a smooth, creamy texture.

4. Repeat the entire process with an additional 8 oz. container of whole milk ricotta cheese and 1 cup of heavy cream if you need another pound of mascarpone cheese. Use the mascarpone cheese substitute immediately or store it in an airtight container in your refrigerator for up to two days. Whisk the refrigerated mixture before using it in case it starts to form a watery layer on top.

Tips & Warnings

• Use a mascarpone substitute for recipes that contain other flavorful ingredients and don't rely solely on the mascarpone for its flavor. It won't be as noticeable that you aren't using the real thing.

• Add 1/2 tsp. of vanilla extract to the mascarpone substitute for a sweeter version or garlic or olives for a more savory spread.

• Never use low-fat ingredients as a substitute for mascarpone cheese because mascarpone has such a high fat content, low-fat ingredients will taste too bland in comparison.

• Always make the mascarpone cheese substitute using the stated amounts of ricotta cheese and heavy cream in the food processor at one time, even if you need more. Making two smaller batches will result in a smoother texture than cramming too many ingredients into the food processor at once.

References

• Fine Cooking Magazine: Mascarpone
• Ochef.com: Substitutes for Mascarpone Cheese