Mascarpone is that silky, dreamy Italian cream cheese you’ll find in desserts like tiramisu or in rich savory dishes like risotto. But what if you can’t find it at your local store—or you want a more affordable, easy-to-make version?
Good news: you can make your own mascarpone-style base at home using just three ingredients. In fact, I walk through the entire process in The Good Plate’s video, available in the recipe.
This is the same mascarpone base I use in my No-Bake Strawberry Rose Tiramisu. It’s creamy, rich, and just slightly tangy—perfect for layering or spooning straight from the bowl.
What Is Mascarpone?
Mascarpone is a soft, spreadable cheese from the Lombardy region of Northern Italy, dating back to the Renaissance. It’s made by adding an acidic agent (like lemon juice or vinegar) to heavy cream, causing it to thicken and form a creamy, lush cheese. It’s smoother and less tangy than American cream cheese, and is a key component in Italian desserts like tiramisu and cannoli.
My Easy Method
Instead of starting from cream and lemon, I use a shortcut:
- Cream cheese (softened)
- Butter
- Heavy cream
This gets you that thick, spreadable texture and flavor, without needing a thermometer or cheesecloth.
Step-by-Step:
- Soften the cream cheese
If it’s still a little cold (especially in an air-conditioned kitchen), you can use the warmth of your hands to gently soften it. It feels nice, too! - Start mixing
Add your cream cheese to a stand mixer with the paddle attachment. Start on low speed. - Slowly pour in the cream
While the mixer is going, drizzle in the cream slowly. Let it whip until smooth and light—but don’t overmix! - Add room temperature butter
This adds richness and helps create that luscious texture mascarpone is known for. - Done and ready!
Your mascarpone is ready to use in tiramisu, cheesecakes, frosting, or even smeared on toast.
Tip: Never abruptly stop your mixer at high speed—it can damage the gears. Ease it down gently.
How to Use Mascarpone
Mascarpone is wonderful for our No-Bake Strawberry Rose Tiramisu. It’s also wonderful in sauces thinned with a little white wine over chicken. It’s also nice stirred into risotto for extra richness.
Mascarpone Recipe
Email Me the Recipe
Mascarpone
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 8 ounce Cream cheese, softened at room temperature
- 4 ounce Butter, unsalted, cold
- 4 ounce Whipping cream, cold
Instructions
- Mise en Place
- You can use the warmth of your hands to make the cheese more pliable.
- 8 ounce Cream cheesePut the cream cheese in the bowl of the stand mixer. Beat until it is fluffy.
- 4 ounce ButterCut the butter into cubes
- Add the butter to the cream cheese. Beat until it is thoroughly mixed in.
- 4 ounce Whipping creamFinally, slowly add the cream a little at a time all while beating. You will know the mascarpone is ready when the mixer starts to struggle and the mascarpone forms a large bowl.
- This recipe makes about one pound of mascarpone.
I saw this recipe in the newsletter and it looked so good, I decided to make it because I happened to have everything I needed. I had it on raisin toast and it was wonderful! Thanks!