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Best Mascarpone Substitutes

Mascarpone is Italian cultured cream · around 44% fat, barely tangy, and dangerously easy to overbeat. The best substitute rebuilds that richness from cream cheese, which is easier to find and half the price.

The substitutes, with ratios

Cream cheese + heavy cream + butter (8 oz cream cheese + ¼ cup cream + 2 tbsp softened butter)

Best for: Tiramisu, cheesecake, frosting

Beat just until smooth. This is the closest match in fat and texture.

Creme fraiche (1:1)

Best for: Pasta sauces, dolloping on desserts, frosting

Tangier and a little looser · lovely, just less neutral than mascarpone.

Full-fat Greek yogurt, briefly strained (1:1 after 1 hour of straining)

Best for: Dips, lighter sauces, breakfast bowls

Too tangy and lean for tiramisu · use the cream cheese blend there.

Watch out

Mascarpone (and the cream cheese blend) splits if overbeaten · it's mostly fat, and fat breaks. Beat until just combined, especially once you fold in whipped cream. American cream cheese is saltier and tangier than mascarpone; in desserts, a teaspoon of powdered sugar rounds it out.

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Frequently asked questions

Can I use cream cheese instead of mascarpone in tiramisu?

Yes · blend 8 oz of cream cheese with ¼ cup of heavy cream and 2 tablespoons of softened butter first. Straight cream cheese is too stiff and too tangy; the blend matches mascarpone's fat content and neutral flavor closely enough that most people can't tell.

Is there a dairy-free mascarpone?

Blend vegan cream cheese with chilled coconut cream (2:1) until smooth. See the cream cheese guide for the best vegan cream cheese options · cashew-based ones taste closest here.

Related guides: Cream Cheese · Heavy Cream · Sour Cream · Yogurt · All guides