That Skinny Chick Can Bake
Homemade Mascarpone Cheese in a white bowl with fresh raspberries and a red handled spoon

Homemade Mascarpone Cheese

Home » Baking Tips » Homemade Mascarpone Cheese Jump To Recipe

Rich and creamy, homemade mascarpone cheese allows you to treat yourself to an elegant ingredient without having to search high and low to locate it!

Have you ever wasted half a day calling numerous grocery stores or driving from market to market to locate just one ingredient? Mascarpone cheese can often be hard to track down, but it’s not difficult to make from scratch!

Homemade Mascarpone Cheese in a white bowl

Homemade Mascarpone Cheese

Until Whole Foods and Fresh Market opened locally, foods like mascarpone cheese were impossible to find in our local grocery stores. Making mascarpone from scratch is ridiculously simple, though, and only takes two ingredients and a candy thermometer. So besides sharing some yummy recipes utilizing mascarpone, I also will teach you how to whip it up in your own kitchen!

Yup, me, too. But often the payoff is well worth the hunt. My friend, Erin, made Easy Homemade Ricotta Cheese which would be marvelous in lasagna and even cheesecake. I was inspired to make homemade mascarpone. I’ve used store bought mascarpone in many desserts including Poached Peaches with Mascarpone Cream, Chocolate Mascarpone Cheesecake, Mascarpone Cheesecake with Balsamic Strawberries (one of my favorite cheesecakes!!), and these elegant Balsamic Raspberries with Mascarpone.

What’s the Difference Between Mascarpone Cheese and Cream Cheese?

Mascarpone cheese is definitely richer than cream cheese as it’s made with heavy cream versus whole milk, giving it a creamier, more luscious texture.  You can substitute cream cheese for mascarpone in a pinch, but you must mix in some heavy cream to duplicate the texture.

Known as Italian Cream Cheese,  mascarpone hails from the Lombardy region of Italy. According to the Farmers’ Almanac, mascarpone is a buttery, double- or triple-cream cheese made from cow’s milk…which is ivory-colored, soft, and delicate and can be either nearly liquid or similar to butter.

Homemade Mascarpone in a white bowl with raspberries

Mascarpone from Scratch

All that’s needed to make homemade mascarpone is heavy cream and lemon juice. Who knew? Take some time to find pasteurized heavy cream not ultra-pasteurized heavy cream. The flavor is fresher and definitely superior, but if you cannot find it, don’t fret. I found mine at Whole Foods but I realize that’s not an option for everyone.

How to Make Mascarpone

  • PRO-Tip: As noted above, read the label and track down some pasteurized heavy cream NOT ultra pasteurized. I find it at Whole Foods.
  • PRO-Tip: The process is simple. Pour the cream into a saucepan and cook to 190º, just to a simmer not a rolling boil. Use a cooking thermometer to monitor the temperature.
  • Add lemon juice and cook till thickened.
  • Drain in a cheesecloth lined strainer and chill and you’ll have 12 ounces of quality mascarpone for little effort and money.
  • PRO-Tip: Store covered in an airtight container. Use your homemade mascarpone cheese within 7-10 days.

Homemade Mascarpone in a white bowl with fresh raspberries

More Recipes You’ll Love:


Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Homemade Mascarpone Cheese in a white bowl with fresh raspberries and a red handled spoon

Homemade Mascarpone Cheese

A simple recipe to make mascarpone cheese at home. Adapted from Pastry Affair.

  • Author: Liz Berg
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 1½ cups 1x
  • Category: Condiment
  • Method: Simmering
  • Cuisine: Italian


  • 2 cups heavy cream (pasteurized, not ultra-pasteurized)
  • 1 tablespoon freshly squeezed lemon juice


  1. Pour cream into a large sauce pan and heat to a simmer (you don’t want it to boil). Stir in lemon juice. With a candy thermometer, monitor the temperature and keep around 190º. Cook for about 5 minutes, stirring frequently with a rubber spatula, till mixture thickens.
  2. Remove from heat and let cool to room temperature.
  3. Pour through a strainer lined with a double layer of cheesecloth and positioned over a bowl. Flip cheesecloth over top of strainer and refrigerate for 8 hours.
  4. Scrape cheese from cheesecloth into a storage container and press plastic wrap over the surface.
  5. Store for up to a week.





Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

65 comments on “Homemade Mascarpone Cheese”

  1. How easy is that, Liz! You are so smart. I’ve lived plenty of places where mascarpone was simply not an option. Wish I had known this back then!

  2. Your post on home made mascarpone is epspecially helpful for people like me who live at places where it is either unavailable or criminally expensive to buy. Thanks for sharing.

  3. Wow! Lemon juice and cream! Who knew indeed. And, yes, gorgeous mascarpone desserts are aplenty in the Skinny kitchen =)

  4. wow! this recipe is insane! I’m always buying mascarpone! Thanks to you, now, I can prepare my own!

  5. The mascarpone does sound really easy to make! I’ve never had it so it would count as a new food for me too:@)

  6. I love mascarpone and I often make my own as they store bought one I can find here in Australia tastes nothing like the Italian mascarpone I am used to. Beautiful pictures, as always!

  7. Wow Liz! I never knew it was that easy to make mascarpone. Fabulous!

  8. This is great! I have been just starting to make cheeses and am realizing that a lot of them are really quite simple (the ones that don’t require aging). I love that you made mascarpone – this is not one that I’ve thought of making before and will definitely be trying. Pinning 🙂

  9. Liz, I had no idea that mascarpone was not that easy to find in the USA. Interesting to see how easy it is to whip up – very useful!

  10. I SO have to try this! I’ve made my own cottage cheese before – I’m sure I can do this. THANK YOU!!!

  11. I had no idea it was so simple! I’ve made homemade ricotta, which is a very similar process.

  12. We love homemade cheese! Marscarpone was one of the first that we tried. My 12-year-old is our resident cheese-master. Thanks for reminding me. I’ll have him make some this week!

  13. Liz: Oh My God! How I love this recipe. I am making this stat. No more “hunting” for it at the store.

  14. That looks so delicious and I love how you included your other recipes to show how delicious it is to use mascarpone! I have to say that is an easy one for us to find in Canada, creme fraiche is nearly impossible though.

  15. I think you just changed my life! I’m never buying marscarpone again! A little fun fact: I worked at The Fresh Market when I was in high school and the headquarters are in my hometown 🙂

  16. Of course you can make homemade mascarpone!! It looks great with its little swirl on top!! 🙂 do you just always have fresh raspberries at your house? ? 😉 happy Sunday to you!

  17. I often forget how lucky I am to live right next door to mainland Europe as Mascarpone is inexpensive and plentiful in all the stores in the UK. But then I have to make my own pumpkin pie spice as its not available in the UK!!! Crazy! I never kew it was this easy to make, I never really thought about it, looks lovely as usual.

  18. I love this Liz! I use mascarpone in so many dishes, but it can be hard to find. As a matter of fact, I sent Kevin to the store last night to find some and he came home empty handed LOL

  19. This recipe is a crack ! Love it! There is so many recipes using this, like yours !

  20. I have always wanted to make cheese, but I never get around to it. No excuses – I need to give this a try!

  21. I may now have to reconsider that whole, “I don’t want a candy thermometer”. Haha.. Looks fab. Happy Thanksgiving Liz.

  22. Wow! Our family loves mascarpone, never thought it was this easy!

  23. Wow I had no idea how easy it was to make your own mascarpone..thank you so much for sharing!

  24. I never knew how easy this was! I will definitely try this out. I love tiramisu, one of my favorite desserts.

  25. I’ve made ricotta before and fresh Paneer before but I never thought that mascarpone would be equally as easy! Thanks Liz, this is definitely going into my repertoire!

  26. WOW is all I can say. I never knew it could be such a straightforward process with so few ingredients! I am absolutely trying this for the next time I make tiramisu–no more finnicky searches for good expensive marscapone in the store! You wow me, Liz!

  27. This is particularly interesting, Liz, as Peter and I spent Saturday at a cheese making workshop. One of the cheeses we made was mascarpone. It was made with milk, cream and t-type bacteria. I shall try both recipes at home. Lovely post, thanks!

  28. I never even knew homemade mascarpone was possible?! This is so awesome!!

  29. How crazy is this, I had no idea homemade mascarpone was so simple to make at home!! I have no trouble finding it in my area, but the price tag always gives me pause. So this is great to have this option, thank you!

  30. I literally had to hunt this stuff down in the grocery store the last time I needed it. Making it will be so much easier! Thanks for sharing!

  31. Wow Liz! All the great dessert possibilities!

  32. WOW I never knew that it can be made at home! I will be trying this for sure! I can’t wait to try Mascarpone Cheesecake! Thanks and Happy Holidays:)

  33. Awesome – homemade mascarpone cheese…so expensive in stores. Love the recipes you use it in….yummy, now I’m hungry!!

  34. Such a divine looking thing! Yum – and love the photos. 🙂

  35. This sounds so rich and delicious and all of your mascarpone recipes look amazing!

  36. Liz, this is amazing! I’ve never thought mascarpone is that simple to make. This is totally an eye-opener for me 🙂

  37. Can’t believe something so delicious so simple and easy to prepare! Excellent, Liz!

  38. It’s that easy?!? :O I haven’t gone on a search for mascarpone, though I have had the experience of looking everywhere for ingredients and never ending up finding them *sigh* (or maybe I give up too early? haha)

  39. Wow! So ridiculously easy!! And lovely photos as usual!! 🙂

  40. Thanks for this one! Not an easy ingredient to always find in my neck of the woods! This is great for my arsenal!

  41. Omy Lizzy! What amazing recipe ! I love mascarpone and this look amazing!

  42. Lizzy ! This recipe is absolutely amazing!
    I love it! And I love mascarpone:)

  43. OMG I had noooooo idea! LOVE this! Pinning to try!

  44. HOW COOL!!! I so need to hop on this homemade cheese bandwagon!!

  45. It must have been so satisfying to make your own mascarpone. I had no idea it only takes two ingredients to make it! Amazing. It looks really good and creamy and so good with a fruit platter. My Archie also spends more time on his hair than I do! xx

  46. That’s so cool.. never tried it at home.. will definitely try it out from now on! Didn’t see written, but how much of Mascarpone cheese results from 2 cups of heavy cream?

  47. This is a must try. Mascarpone costs an arm and a leg around here.

  48. So easy to make 🙂
    I can’t always find mascarpone, so I’m going to try it soon
    Thanks Liz

  49. Wow. I love mascarpone, get it from Trader Joe’s, never thought about making it myself. I prefer to make my own paneer and I know how easy that is, don’t know why I never thought to try making this! Thanks for the heads up.

  50. Hi Liz!
    I made this last night and took it out this morning!
    It is AMAZING! So easy! Thanks for sharing!


  51. Once again I was out looking for mascarpone today and couldn’t find it. This time I’m printing the recipe. Thanks Liz!

  52. Wow i love this! Mascarpone is hella expensive in Sg and its so hard just finding a proper one! What does it mean to use paesturised cream? Regular ones? How do i tell the difference?

    • Around here most cream is ultrapasteurized–and you don’t want that. If you don’t see ultrapasteurized on the label, I’d guess it was just pasteurized (the cream of my childhood!). Hope that helps.

  53. Thank you for making such a wonderful delicacy within the reach of all of us! I expect to make
    this and want to go on to the next step and make ‘cream cheese’ icing with it: what would I
    do next? Many, many thanks!

  54. This is even better than store bought! And so easy to make!

  55. This makes any dessert better!

  56. I love how easy this is to make! Thank you!!

  57. I can’t tell you how many times i’ve had people ask me how to do this. Thank you!

  58. Pingback: Maple Bison Blueberry Burgers #SundaySupper

  59. Hello Liz,

    Nonsense. Concrete countertops, Danish cookware, and frayed cheesecloth cannot cover the fact that Mascarpone is not cream with lemon juice. That’s like saying that you are minutes away from Pizza if you can put together a pizza bagel. Mascarpone is made with tartaric acid from wine production. Lemon juice, vinegar, or citric acid do not belong in it. They will give it a terrible sandy texture and weird flavor; it will likely spoil within days too.

    • Great points, but in a pinch this works for adding to cheesecakes and more. And I’ve never had mine turn out sandy. Many cooks don’t have access to real mascarpone or tartaric acid. This works perfectly in a pinch when you don’t have other options.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.