Julies Fake Mascarpone Cheese Homemade Substitute Recipes
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 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
JULIE'S FAKE MASCARPONE CHEESE - HOMEMADE SUBSTITUTE
One day I needed Mascarpone cheese to go with some berries and I looked in 3 of our 4 small towns and none was to be had so I came up with this easy version. For the flavor I used vanilla but lemon would do. This came out to only 545 calories for the whle batch.
Provided by wjorma
Categories Brunch
Time 5m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 4
Steps:
- Using an electric hand mixer, cream the cheese slightly then add all the remaining ingredients. Beat 1 or 2 minutes watching carefully so that the texture thickens slightly but not turning to butter.
- Yield is about 1 and 1/3 cups.
Nutrition Facts : Calories 127.7, Fat 11.8, SaturatedFat 7.4, Cholesterol 41.5, Sodium 83, Carbohydrate 3.3, Sugar 2.2, Protein 2.3
HOMEMADE MASCARPONE CHEESE
I'm showing you how to make homemade mascarpone, or Italian-style cream cheese, which is very similar to regular cream cheese, except pretty much better in every way. It's not quite as tangy, but it is richer and more decadent. Whether you're going to use it in classic desserts like cheesecake or tiramisu, or just as a simple spread for bread, this recipe couldn't be easier, and only requires 2 ingredients.
Provided by Chef John
Categories Cheese
Time 9h
Yield 14
Number Of Ingredients 2
Steps:
- Pour heavy cream into a heavy-bottomed saucepan. Bring cream to 185 to 190 degrees F (85 to 88 degrees C) over medium heat, stirring occasionally.
- Reduce heat to medium-low and stir in lemon juice. Cook, stirring, for 3 minutes, maintaining the temperature at 185 to 190 degrees F (85 to 88 degrees C), then turn off the heat. The mixture should coat the back of a spoon.
- Whisk well and let cool for 30 minutes.
- Transfer into a clean towel-lined strainer. Cover top with plastic wrap, pressing down gently onto the surface of the cream, and let cool to room temperature, 20 to 30 minutes more.
- Chill in a refrigerator for 8 hours, or overnight.
- Remove plastic wrap and store in a sealed container or use immediately.
Nutrition Facts : Calories 117.6 calories, Carbohydrate 1 g, Cholesterol 46.6 mg, Fat 12.6 g, Protein 0.7 g, SaturatedFat 7.8 g, Sodium 12.9 mg
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 SUBSTITUTE
Make and share this Mascarpone Substitute recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Cheese
Time 12m
Yield 1 1/2 cups (approx)
Number Of Ingredients 5
Steps:
- In a heavy-bottomed saucepan whisk egg yolks, sugar and cream; simmer over low heat for 2-3 minutes then cool.
- Fold in ricotta cheese and whipped cream until blended.
Nutrition Facts : Calories 1487.4, Fat 111.3, SaturatedFat 67.8, Cholesterol 765.4, Sodium 345, Carbohydrate 83.5, Sugar 67.8, Protein 42.9
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 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 - 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
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