Frederic Melton
Mascarpone is a fresh Italian cream cheese with a rich, creamy, and smooth texture. It is made by adding acid to fresh cream, causing it to coagulate and form curds, which are then gently cooked over a steady heat until they reach the desired consistency. The high butterfat content gives mascarpone its characteristic creamy, buttery mouthfeel, and it is known to melt in the mouth. This cheese is used in both sweet and savoury dishes, adding a rich and indulgent element. While it is available in stores, it can also be easily made at home with just a few simple ingredients.
| Characteristics | Values |
|---|---|
| Color | Ivory |
| Texture | Exceptionally smooth, soft, and spreadable |
| Flavor | Milky, mildly sweet, and creamy |
| Fat content | High (up to 75%) |
| Substitutes | English clotted cream, high-quality creamy ricotta, American cream cheese |
| Ingredients | Cream, lemon juice, or other forms of acid |
| Process | Heat cream, add acid (lemon juice or vinegar), chill overnight in the fridge |
| Storage | Refrigerate, do not leave at room temperature for an extended period |
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What You'll Learn
Use of acid to coagulate cream
Mascarpone cheese is a double or triple cream cheese that is made by heating cream and then adding acid to coagulate and thicken it. The cream should be heated gently and steadily to a low simmer, where only tiny bubbles break the surface. The temperature of the cream should be between 185-190 °F, which can be measured using a dairy thermometer or an instant-read thermometer. Once the temperature is reached, hold it steady for a full 5 minutes.
The acid used can be lemon juice, vinegar, citric acid, or tartaric acid. The traditional method uses tartaric acid, which is the most consistent and foolproof method, yielding the best results for a thick texture. It occurs naturally in some fruits such as bananas and grapes and can be collected from the wine-making process. The acid is slowly added to the heated cream, causing the mixture to coagulate and form curds. The mixture should be stirred very gently as the curds will form almost immediately. The curds will be small and grainy, similar in texture to grits or Cream of Wheat cereal.
Once the acid is added, the mixture should be simmered for a minute with constant stirring. It is important to be patient and not rush this process. After heating, the mixture is removed from the heat and allowed to cool for 20 to 30 minutes. During this time, the curds will continue to form and develop their texture.
For a traditional Mascarpone texture, the curds should be drained for 1 to 2 hours. This process involves placing a sanitized colander lined with butter muslin over a bowl or pot. The curds are ladled into the cheesecloth, and the cloth is folded over them. The curds are then placed in a cool area or the fridge to drain. This process will release a little over 1 cup of whey.
The use of acid to coagulate cream is a critical step in making Mascarpone cheese. It is what gives Mascarpone its unique texture and sets it apart from other cheeses that rely on rennet, an enzyme produced in the stomachs of ruminant animals. By using acid, the cream solidifies and transforms into the thick, spreadable cheese that Mascarpone is known for.
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Gentle heating to crème fraîche consistency
Mascarpone cheese has a high fat content, which means it does not melt like other cheeses such as mozzarella or cheddar. Instead, when heated, it softens and becomes more spreadable, retaining its creamy consistency. This makes mascarpone an excellent ingredient for creamy sauces, cheesecakes, and desserts.
To achieve a crème fraîche consistency, it is crucial to avoid overheating the mascarpone cheese, especially in the microwave. Overheating can cause the cheese to melt and lose its creamy texture, rendering it unusable for your recipes. To maintain the quality of mascarpone cheese, always store it in an airtight container in the refrigerator. If you have a food processor, you can place the cold mascarpone cheese inside and pulse it gently. This method quickly softens the cheese while ensuring it maintains a smooth consistency, making it ideal for sauces or desserts.
Another option is to use a water bath (or bain-marie). Fill a bowl with warm water, ensuring the water level is not too high. Place the bowl of mascarpone into the warm water and let it sit for several minutes. This gentle warming process helps evenly soften the cheese without the risk of melting or cooking.
If you are in a hurry, you can use a microwave, but it is important to do so carefully. Place the mascarpone cheese in a microwave-safe bowl and heat it in short intervals of 5 to 10 seconds at a time. Adjust the power to avoid overheating and always check between intervals to ensure it softens without melting. Stir the cheese after each interval to ensure even softening, and stop once it reaches the desired crème fraîche consistency.
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Proper storage
Mascarpone cheese has a high fat content, which means it does not melt like other cheeses such as mozzarella. Like most other dairy products, mascarpone cheese should not be left out at room temperature for an extended period. To prolong the shelf life of mascarpone cheese and maintain its quality, proper storage is essential.
Mascarpone cheese should be stored in the fridge. When fresh, it can be stored in an airtight container for up to 4 days. If you have extra mascarpone, you can wrap it up and store it in the freezer for up to 6 weeks. However, frozen mascarpone may lose some of its texture and flavour, so it is best suited for cooked dishes such as sauces, soups, and casseroles. To use frozen mascarpone, let it defrost in the fridge overnight, and then give it a good stir before using it as you would normally.
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Adding to sweet dishes
Mascarpone cheese is a versatile ingredient that can be used in a variety of sweet dishes. It is a creamy Italian cheese with a rich texture and a slightly tangy flavour. Here are some ideas for adding mascarpone cheese to sweet dishes:
Cheesecake
Mascarpone cheese is an excellent ingredient for making cheesecakes. Its high fat content and creamy texture provide a more delicate and luxurious result compared to traditional cream cheese cheesecakes. For an extra creamy and tangy flavour, you can combine mascarpone with goat cheese in your cheesecake filling. To make a baked cheesecake, beat the mascarpone into the mixture at a low speed to preserve its extra-smooth texture. For a no-bake cheesecake, simply whip mascarpone with sugar and cream to achieve a soft and pillowy consistency. You can also experiment with different flavours and toppings, such as Nutella, maple syrup, or limoncello.
Tiramisu
Classic Italian tiramisu features layers of espresso-soaked ladyfingers and fluffy mascarpone mousse, dusted with cocoa. To make your tiramisu even more indulgent, you can use mascarpone in place of ricotta cheese, adding extra richness to the filling. If you're short on time, try a 10-minute tiramisu recipe or an icebox cake variation with chocolate wafer cookies, whipped mascarpone, and espresso whipped cream. For a unique twist, create a pumpkin tiramisu-style dessert or add a splash of liquor for an adult treat.
Cakes and Cupcakes
Mascarpone cheese can be used to create rich and decadent cakes. Try a chocolate-studded cannoli cake, a tres leches-inspired cake with mascarpone frosting, or a maple-mascarpone cream-filled pancake stack. For a showstopping dessert, make a brownie layer cake with espresso mascarpone frosting. If you're looking for something fruity, top a buttermilk cake with whipped mascarpone and sherry-macerated berries. You can also experiment with different flavours and ingredients, such as rhubarb, honey, and amaretto or blackberries.
Frosting and Fillings
Mascarpone cheese makes an excellent frosting or fillings for cakes and cupcakes. Its creamy texture and slight tang can add a unique flavour to your desserts. Try a mascarpone frosting on a pumpkin cake, a chocolate cake, or even a banana cream pie. For a unique twist, use mascarpone in place of tomato sauce on a pizza, creating creamy pockets similar to burrata. You can also spread it on crostini and top it with toasted nuts and sliced figs or use it as a filling for omelets or cannolis.
Pastries and Tarts
Mascarpone cheese is a great ingredient to use in pastries and tarts. Its creamy texture and slight tang can add a unique flavour to your desserts. Try using mascarpone in place of cream cheese in a baklava cheesecake or a chocolate and hazelnut pie. For a refreshing summer treat, make a rhubarb and candied ginger crostata, or top a fruit tart with a mixture of mascarpone and honey. You can also use mascarpone as a creamy layer in savoury tarts, especially those featuring blistered vegetables like eggplant or zucchini.
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Adding to savoury dishes
Mascarpone cheese is a versatile ingredient that can be used in a variety of savoury dishes. It is a creamy Italian cheese with a slightly tangy flavour and a rich, decadent texture. Here are some ideas for adding mascarpone cheese to savoury dishes:
Pasta and Risotto
Mascarpone cheese is an excellent addition to pasta dishes. It can be tossed with cooked pasta, olive oil, garlic, herbs, and vegetables to create a creamy and nutty sauce. It also pairs well with tomato-based pasta sauces, pesto, and asparagus. For a unique twist on a classic, try adding a few spoonfuls of mascarpone to your favourite risotto recipe just before serving to make it extra creamy and luxurious.
Lasagna
Mascarpone cheese can be used to make an ultra-creamy and velvety lasagna filling. It is especially good in vegetarian lasagna, adding richness and body to the dish.
Scrambled Eggs
For a decadent breakfast option, add mascarpone cheese to your scrambled eggs. You can either whip it into the eggs before scrambling or add it halfway through cooking for melty cheese pockets.
Soups
Mascarpone cheese can add richness and creaminess to soups. Try stirring in a spoonful of mascarpone to vegetable soups, spicy tomato soup, or summery gazpacho.
Pizza
Spread mascarpone on your pizza base instead of tomato sauce for a creamy twist. You can also add small spoonfuls of mascarpone to your cooked pizza for melty pockets of cheese.
Savoury Tarts
Mascarpone cheese works well as a creamy layer in savoury tarts, especially those featuring blistered vegetables like eggplant and zucchini, along with plenty of herbs.
Polenta and Grits
Stirring a dollop of mascarpone into polenta or grits adds extra creaminess and richness. For an indulgent option, try topping the mascarpone-enriched polenta with brown butter mushrooms and a fried egg.
Chicken Dishes
Mascarpone cheese can be used to enrich chicken dishes, such as Chicken Marsala. It adds a touch of sweetness and creaminess to the sauce.
Other Savoury Ideas
Mascarpone cheese can also be used in place of cream cheese on bagels or rye toast. It can be spread on crackers or crostini and topped with nuts and sliced figs. It can even be used as a filling for omelettes or ravioli, taking your everyday meals to the next level.
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Frequently asked questions
Mascarpone is a rich, smooth, spreadable Italian cream cheese with a mildly sweet and creamy flavour. It is added to both sweet and savoury dishes.
To make mascarpone cheese, you need to add acid to fresh cream to make it coagulate. The resulting curds are then cooked over a low, steady heat until they reach the consistency of crème fraîche.
English clotted cream is the closest substitute to mascarpone. High-quality creamy ricotta or American cream cheese can also be used, but the result won't be as rich and smooth.
Mascarpone cheese should be stored in the fridge. It should not be left out at room temperature for an extended period.
