Mascarpone Whipped Frosting Recipe on Food52 (2024)

FAQs

What happens if you over whip mascarpone? ›

Whip on high until soft peaks form, 1-2 minutes. This takes less time than whipping cream by itself. If you accidentally over-whip the mascarpone and it turns grainy, you can rescue it by folding in a splash of cream until it smooths out again.

Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.

Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh.

Is mascarpone the same as whipping cream? No. Mascarpone is an Italian cream cheese made with heavy cream, and whipping cream is made with heavy cream that didn't go through the process of cheese making.

If you do over mix and the mascarpone becomes grainy, add heavy cream a tablespoon at a time and mix on low until the mascarpone becomes smoother. Why is my mascarpone frosting runny? This is most likely from overmixing the mascarpone or heavy cream. Make sure to stop mixing once medium-stiff peaks form.

If your mascarpone frosting is runny, there's a chance that you either over or under-mixed the mascarpone and heavy cream. When this happens, try beating in extra powdered sugar, 1 spoonful at a time, to help it thicken.

Substituting Mascarpone For Cream Cheese

Mascarpone is richer and creamier than cream cheese, but works well in recipes like cake frosting. It's not as salty or tangy as some brands of cream cheese, so taste the frosting to see if it needs a pinch of salt or a few drops of lemon juice for balance.

Is Philadelphia cream cheese mascarpone? No marscapone and cream cheese are completely different. There are cases where one may be substituted for the other but as a general rule you should use the ingredient the recipe calls for; otherwise you will end up with a similar but still completely different result.

1) Remove the cream cheese from the refrigerator and allow it to warm to room temperature. Then stir and smash it thoroughly with a fork to soften it. This will help make its consistency more similar to that of mascarpone and will make it easier to mix the cream cheese with another ingredient, if you so choose.

What is the shelf life of mascarpone? A closed package of mascarpone will last in the fridge until its best-by date. If you've already opened it, the clock starts ticking, and you have around 1 week to use it all up.

Does Aldi's have mascarpone? ›

ALDI BelGioioso Fresh Mascarpone Cheese, Cup Same-Day Delivery or Pickup | Instacart.

Check the "use by" date on the package for storage time, but it's generally a week. Mascarpone tends to go bad quickly, so use an open container within a few days; return any unused portion to the fridge with the lid tightly sealed. If it develops mold or if its aroma or color is off, discard the entire package.

Mascarpone can be used in savoury and sweet dishes. It is good for stirring through savoury sauces to thicken and add a distinct rich flavour. Serve it with fresh fruit, use it in cheesecakes, as a cake filling, or as a topping for desserts.

The Best Mascarpone Cheese Substitute

The whipping cream will cut some of the tanginess of cream cheese while mimicking mascarpone's smooth, velvety texture.

Full-fat greek yogurt is another great substitute for mascarpone cheese. Like sour cream and crème fraîche, greek yogurt is cultured, giving it a tangy flavour. Keep in mind that yogurt tends to separate when heated to high temperatures, so I do not recommend using this in a recipe that will be cooked in the oven.

At this point, if you walk away from your mixer while it's still running, you run the risk of overbeating your cream. This is what whipped cream looks like if you let it mix for too long. It deflates and starts looking clumpy and curd-like in texture.

The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).

The cheese may develop a sour smell somewhat similar to sour cream. Rancid mascarpone cheese may also form a tough yellowish crust on the surface. In some cases, you might notice mold growth in different hues – blue, green, or white. Any of these signs mean it's time to toss it out.

In any case it will thicken a bit as it chills as the mascarpone starts to set in the fridge likewise will the cream and to a much lesser extent the egg yolks.