Running low on mascarpone? Here are the best verified substitutes, including how to adjust your measurements.

About mascarpone
Mascarpone is a rich, Italian-style fresh cream cheese made by coagulating double cream with an acid such as citric acid or lemon juice. It has a very high fat content (around 70–75%) giving it an exceptionally smooth, velvety texture and a mild, subtly sweet flavour. It is widely used in desserts such as tiramisu, as well as in savoury pasta sauces and risottos where it adds luxurious creaminess.
Best substitute
Blending full-fat cream cheese with thickened cream closely replicates mascarpone's rich, smooth texture and mild flavour. Beat together until completely smooth before using.
Alternative
Crème fraîche has a similarly high fat content and creamy consistency, though it carries a mild tanginess that mascarpone lacks. It works well in both sweet and savoury applications where a slight acidic note is acceptable.
| Country | Name |
|---|---|
| Australia | mascarpone |
| IT | mascarpone |
| United Kingdom | mascarpone |
| United States | mascarpone |
Alternative
Plain full-fat cream cheese can substitute for mascarpone but is denser, tangier, and less smooth. Soften it at room temperature and beat well to loosen the texture; it works best in baked or cooked applications.
Alternative
Full-fat ricotta blended until smooth can approximate mascarpone in texture, though it is considerably lower in fat and has a slightly grainy quality. Blend thoroughly and strain through muslin cloth first for best results.
Alternative
Combining double cream with a small amount of sour cream mimics mascarpone's high fat content and adds a gentle tang. Whisk together until thickened slightly before use.