Soft, smooth, and made with just 2 ingredients, Homemade Mascarpone creates a rich Italian cream cheese perfect for tiramisù, layered desserts, creamy fillings, and savoury recipes.
I want to share a little secret with you. Homemade mascarpone is probably the easiest cheese to make at home. It only takes 2 ingredients and a little patience while the mascarpone drains and thickens in the fridge.
I started making my own mascarpone after struggling to find one with the same smooth, creamy texture as the mascarpone commonly used in Italy.
Many store-bought versions felt slightly grainy, while homemade mascarpone turned out rich, silky, and almost like very thick cream.
Mascarpone is famous for tiramisù, but it also works well in many sweet and savoury recipes. Once you see how easy it is to make at home, it quickly becomes one of those ingredients you always want in the fridge.
Why Make Mascarpone at Home
- Only 2 ingredients required.
- Smoother texture than many store-bought versions.
- Easy to use in both sweet and savoury recipes.
- Rich Italian-style flavour without additives or stabilisers.
Key Ingredients for Mascarpone
Cream for Whipping
Full-fat cream gives mascarpone its smooth, creamy texture and rich mouthfeel. Choose a cream without added thickeners or stabilisers, as these can affect how the cream thickens and drains.
Lemon Juice
Fresh lemon juice causes the cream to gently thicken as it heats, separating the curds from the whey. Freshly squeezed juice works more reliably than bottled and keeps the flavour clean and mild once the mascarpone is finished.
Find the complete list with measurements in the recipe card below.
How to Make Homemade Mascarpone
Step 1: Put the cream in a pot and cook it over medium-low heat using a double boiler, stirring constantly, until it reaches 85 to 90°C – 185 to 195°F on a candy thermometer, for about 15 minutes.
Step 2: Add the lemon juice and continue cooking and stirring until the cream thickens and coats the back of a spoon.
Step 3: Remove the pot from the heat and allow the cream to cool for 20 minutes.
Step 4: Line a colander with a double layer of cheesecloth and place it over a large bowl. This will collect the whey that drains from the cheese.
Step 5: After 20 minutes, pour the thickened cream into the lined colander and let it cool completely.
Step 6: Cover with plastic wrap and refrigerate to drain slowly and thicken overnight or, for best results, for 24 hours.
Frequently Asked Questions
Mascarpone is ready when the cream thickens enough to lightly coat the spoon, similar to a soft custard. After draining overnight in the fridge, it should look smooth, thick, and spoonable. If the mascarpone still looks very liquid after cooking, it usually needs a little more heat or more time to drain properly.
A thermometer gives the most reliable result, but if needed, heat the cream until steaming and slightly thickened, without letting it simmer or boil.
Mushrooms, spinach, roasted vegetables, cured meats, and mild herbs such as parsley or chives all work well with mascarpone.
Yes. Sugar, icing sugar, vanilla, or citrus zest can be mixed in once the mascarpone has fully drained. Add gradually and stir gently to keep the texture smooth.
Extra Help from the Kitchen
Choose the Right Cream – Read the label and select cream made only with cream, without carrageenan or vegetable gums, as additives can interfere with proper thickening and draining.
Control the Water Level – Keep the water in the double boiler below the bottom of the cream bowl so the heat stays gentle and indirect rather than aggressive.
Check Thickness Before Draining – Look for a texture similar to lightly set custard before removing from the heat. Cream that is still fully liquid will not drain correctly later.
Adjust Drain Time to Use – Drain for closer to 12–16 hours for softer mascarpone suited to folding into creams, or extend to 24 hours for firmer texture used in layered desserts.
Transfer Carefully After Draining – Spoon mascarpone gently into its storage container rather than scraping, which helps preserve a smooth, uniform texture.
Variations and Twists
Use White Vinegar Instead of Lemon Juice – Replace the lemon juice with the same amount of white vinegar. The acidity level is similar and curdles the cream in the same way without leaving a noticeable flavour.
Use Citric Acid Instead of Lemon Juice – Dissolve ½ teaspoon citric acid in 1 tablespoon of water and use it in place of lemon juice. This gives a very clean taste and consistent curdling.
Lactose-Free Mascarpone – Use lactose-free whipping cream with a similar fat content to regular cream. The mascarpone thickens and drains in the same way, though it may reach the right consistency slightly faster.
Use Heavy Cream Instead of Whipping Cream – Heavy cream works well if it contains no stabilisers. The higher butterfat content produces a slightly richer mascarpone with a firmer texture after draining.
Blend Whipping Cream and Heavy Cream – Combining equal parts whipping cream and heavy cream creates mascarpone with a texture balanced between soft and firm, especially useful for layered desserts and fillings.
Ways to Use Mascarpone
Desserts – Mascarpone is most famous for tiramisù, but it also works well in cheesecakes, layered desserts, mousse, creamy fillings, or spread over toast with fresh fruit.
Parfaits – Layer mascarpone with fruit, crushed biscuits, granola, chocolate, or coffee-flavoured cream for easy parfaits and dessert jars.
Cakes and Frostings – Add mascarpone to cake fillings and frostings for a rich texture and mild flavour without making desserts overly sweet.
Savoury Recipes – Mascarpone also pairs well with pasta sauces, risotto, dips, and strong cheeses, like in my dates filled with mascarpone and gorgonzola.
Storage and Shelf Life
Store homemade mascarpone in an airtight container in the refrigerator and use it within 3 to 4 days for best quality. Keep it well covered to prevent it from absorbing fridge odours, and always use a clean spoon when serving.
Freezing is not recommended, as it alters the texture once thawed and can cause separation. If a small amount of liquid collects on the surface, gently stir it back in before using.
Delicious Mascarpone Sweet Ideas
Homemade Mascarpone Recipe
Equipment
Ingredients
- 500 ml – 2 cups cream for whipping
- 1 tablespoon lemon juice
Instructions
- Put the cream in a pot and cook it over medium-low heat using a double boiler, stirring constantly, until it reaches 85 to 90°C – 185 to 195°F on a candy thermometer, for about 15 minutes.
- Add the lemon juice and continue cooking and stirring until the cream thickens and coats the back of a spoon.
- Remove the pot from the heat and allow the cream to cool for 20 minutes.
- Line a colander with a double layer of cheesecloth and place it over a large bowl. This will collect the whey that drains from the cheese.
- After 20 minutes, pour the thickened cream into the lined colander and let it cool completely.
- Cover with plastic wrap and refrigerate to drain slowly and thicken overnight or, for best results, for 24 hours.
Notes
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Cream is my doubt. ….whipping creams available in powderform or the thick cream to b used
This is the liquid cream that can be used for whipping. In some places it is also called heavy cream and it’s about 35% fat. It’s just pure cream (no gelatines, no powder). Hope it helps!
I want to make a filling with the mascarpone for crepes to serve as dessert. Can I use ordinary sugar for this? Any tips for smooth incorporation?
You can, but I’d suggest using confectioners (icing) sugar so that it melts faster. If you over mix mascarpone, it could split. If you don’t have confectioners sugar at home, simply blend your normal sugar to make it thinner. 🙂
Thank you , Manu. The first(small) batch I made of mascarpone was heavenly, but the second just fell apart as soon as it was out of the fridge and became runny. (It was still delicious though.) What did I do wrong?
Hi, may I know how much mascarpone does this recipe yield ?
I just need 125g of mascarpone, how much cream should I use? Thanks.
Hi Gary, the recipe yields about 10 oz. (between 250 and 300 gms, depending on how much it drains), so I suppose you could make a half dose to get 125 gms. 🙂
I will be making this tomorrow my husband loves it and we love it when fresh fruit.
Okay this might sound dumb, but which part becomes the mascarpone? The whey that is caught on top of the cheese cloth OR the part that drains through the cheese cloth into the bowl??? Thanks
Hi Cheryl! It’s the thick cream on top of the cloth. Make sure you put a double layer of cheese cloth (or if the wholes are too big, even triple), so you don’t lose all the cream. If you forgot to double layer the cloth and you haven’t thrown out the whey yet, you should be able to still save it by putting it on the cheese cloth again. 🙂
Fantástica a solução caseira para fazer mascarpone. Aqui no Brasil, além de caro é dificil de encontrar para comprar de modo especial no interior do país.
That’s all??? Even easier than ricotta!
I know, right?? 🙂
I always find cooking a chore. However, since becoming lactose intolerant I’m finding foods and actually enjoyment making my own non dairy foods from scratch. Thankyou I’m tiring this receipe today to spoil myself with making Tiramisu.
Hi Jae! I have very recently found out I am lactose intolerant as well! I still have to try to make my m=own lactose free mascarpone! Do let me know how it comes out!! Did you use lactose-free cow milk or did you use something else? Thanks! 🙂
Hi Manu, I just found your recipe and am wondering if you had any success making this with lactose free cream?
I thought I’d try it for a dairy sensitive family member that always misses out on creamy desserts!
Absoutely brilliant! Never knew this!
I had no idea this was used in tiramisu. I’m so used to the Americanized version of Italian food, it’s ridiculous. Thanks for sharing!
Although I imagined the main ingredient was cream, I did not know you make mascarpone with lemon juice!
I love making cheese and mascarpone is easy and as you said, better than you can buy. I haven’t made it for a while – it’s definitely time.
That is so cool!! Since mascarpone is never used in Indian cuisine therefore it is not easily available here and the imported ones cost a bomb! This simple and wonderful recipe will be soooo handy. Thanks a ton for sharing 🙂 Can’t wait to try it asap…
Did you use whipped cream or just simple regular cream?
Hi there! I am so happy this is useful! 🙂
I use regular fresh cream, the one used for whipping (but without whipping it)… I hope it makes sense! 🙂
Hi now what I’m about to say is probably ridiculous. But I don’t have any lemons so I thought I could get away with tasty cheese blended with thickened cream. It would give that creamy but grainy texture. Also it has an oil but I wouldn’t cook it I don’t think. Just let me know what you think.
Hi Debby!
What do you need the mascarpone for? If you tell me what the recipe is, I may be able to help you find a substitute.
You could also use white vinegar instead of lemon juice (same amount).
Cheers,
Manu
I know it could be easily made at home, but I never made it…
I must try it… maybe for my next tiramisu! 🙂