Ever tried a new mascarpone recipe, only to find yourself left with a mostly full carton left over? We’ve all been there. But while you wonder what to do with that mascarpone, don’t—we repeat, don’t—let it waste away in the fridge. You can use this thick, tangy spread (essentially the Italian version of cream cheese) in countless sweet or savory dishes. Anywhere cream cheese or sour cream can go, so can mascarpone.
Typically made by heating heavy cream with citric acid or lemon juice, mascarpone cheese has a higher fat content than American cream cheese (about 60–75%, compared to around 33%). This makes the creamy spread an excellent choice for no-bake cheesecake recipes, frostings, and mousses, as it provides more structure and body than other dairy products. But the uses for mascarpone extend past the sweet realm: Finish pasta sauces with a dollop of the stuff for extra silkiness, or add it to lasagna for an ultra-creamy, velvety filling.
We even have instructions for making your very own mascarpone cheese—it’s easier than you might think. And if you’re still looking for ideas on how to use mascarpone, there’s always the option of smearing it on crackers or seedy toast. Maybe add a dollop of jam, maybe not—this tangy cheese can shine all on its own.
