2007-08-25 06:06:57 · 7 answers · asked by meganengland 2 in Food & Drink ➔ Cooking & Recipes
In the Epicurean Chef's Forum, "Kim" posted the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).
2007-08-25 06:10:19 · answer #1 · answered by Sal*UK 7 · 0⤊ 0⤋
Ok, its not perfect but it's so close that no one noticed a difference in my tiramisu. Mascarpone costs about four times as much as these ingredients at our local markets. Give it a try if you face the same costs and I doubt you'll have any regrets. The yield is almost 2 lbs. and of course a half recipe is right at a pound. Prep time doesn't include the hour or so needed for ingredients to reach room temp.
3 (8 ounce) packages cream cheese
2 tablespoons butter
1/2 cup unwhipped whipping cream
2007-08-25 13:16:50 · answer #2 · answered by MARY L 5 · 1⤊ 0⤋
In the Epicurean Chef's Forum, "Kim" posted the following: "I found a substitution that worked okay is 8 ounces of softened cream cheese, plus 3 tablespoons of sour cream, plus 2 tablespoons of heavy cream (liquid, not whipped).
In "The Cook's Thesaurus," the following are suggested: (1) Blend 8 ounces softened cream cheese with 1/4 cup whipping cream, or (2) blend 8 ounces softened cream cheese with 1 tablespoon cream or butter or milk, or (3) Blend 6 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream (or Montrachet).
2007-08-25 14:37:33 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I would suggest going somewhere where you can get marscapone, but try Philadelphia cream cheese.
2007-08-25 19:49:27 · answer #4 · answered by quierounvaquero 4 · 0⤊ 0⤋
Ricotta Cheese or Cream Cheese
2007-08-25 14:11:28 · answer #5 · answered by l0_ha_l0_ha 1 · 0⤊ 1⤋
Mascarpone is hard to duplicate because you are dealing with texture and taste. But the cream cheese, sugar and milk/cream suggestion sounds best.
Did you try natural food markets in your area? Sometimes they will carry it when mainline grocery stores will not.
2007-08-25 13:18:28 · answer #6 · answered by Shihan 5 · 1⤊ 0⤋
Softened cream cheese with a little bit of sugar added to it.
2007-08-25 13:14:18 · answer #7 · answered by Tara C 5 · 0⤊ 0⤋