Mascarpone Cheese Recipes

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MASCARPONE



Mascarpone image

Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!

Provided by Mike Swieton

Time 4h15m

Yield 8

Number Of Ingredients 2

1 pint heavy cream
1 ½ teaspoons cream of tartar

Steps:

  • Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
  • Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g

MASCARPONE FROSTING



Mascarpone Frosting image

This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.

Provided by Fioa

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 5m

Yield 16

Number Of Ingredients 4

1 cup heavy whipping cream
½ (8 ounce) container mascarpone cheese
1 teaspoon vanilla extract, or more to taste
2 tablespoons white sugar

Steps:

  • Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g

HOMEMADE MASCARPONE CHEESE



Homemade Mascarpone Cheese image

Make your own fresh and creamy mascarpone cheese at home the Italian way. Fresh home-made ingredients always taste better than store-bought.

Provided by Peggy Trowbridge Filippone

Categories     Ingredient

Time 15m

Number Of Ingredients 2

1 quart heavy cream (pasteurized)
1/4 teaspoon tartaric acid

Steps:

  • Gather the ingredients.
  • Pour cream into a Pyrex saucepan and fit over another pot, creating a bagnomaria ( double boiler ). Bring cream to a temperature of 180 F.
  • Remove double boiler from heat and stir with a wooden spoon for 30 seconds.
  • Remove Pyrex from bagnomaria and keep stirring for 2 minutes more. Add tartaric acid.
  • Line a basket with heavy cheesecloth and pour in cream.
  • Let mascarpone stand for 12 hours in a cool place or lower level of your refrigerator.
  • Cut four 9-inch squares of heavy cheesecloth. Open one on table.
  • With a large spoon, transfer 1/4 of the mascarpone to the center of cheesecloth square.
  • Fold one side on top.
  • Then fold over the other side.
  • Then fold over both ends.
  • Put package of mascarpone, folded side down, on a serving dish. Prepare remaining 3 squares in the same way.
  • Refrigerate for at least 12 hours before using.

HOMEMADE MASCARPONE CHEESE



Homemade Mascarpone Cheese image

Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.

Provided by ItalianMama

Categories     Sauces

Time 40m

Yield 6 oz., 6 serving(s)

Number Of Ingredients 2

1 cup heavy whipping cream
1 1/2 teaspoons lemon juice

Steps:

  • Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
  • Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
  • Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
  • Remove from heat and allow to cool for 20 minutes.
  • Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
  • Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.

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