Need help with this recipe

O

oli

Well-known member
I am going to make this frosting and filling. We have 1 container of mascarpone cheese sitting in the refrigerator. I don't want to or I should say the wife doesn't want me to buy another 2 containers of the cheese because of the price. So I know I can sub. 2- 8oz.cream cheese mixed with 1/4 C whipping cream & 1T sour cream for the mascarpone, but I don't know how to integrate the 1 container of mascarpone cheese.

This is the original recipe:

Filling and frosting:

2 cups chilled heavy whipping cream

3/4 cup sugar

3 (8 ounce) containers chilled mascarpone cheese

 
Charley, so I don't need to reduce or increase any of the ingredients?

So, use the 1 container of mascarpone cheese and mix with the 2- 8oz.cream cheese, 1/4 C whipping cream & 1T sour cream?

 
I would make the replacement and then measure out 16 ounces of that mixture

to add to your recipe, along with your 8 ounces of mascarpone.

The ingredients for the substitute you listed will yield more than 16 ounces of finished product, so I wouldn't add them straight into the master recipe because it will throw off the ratios.

 
It is true you may end up with a little more using the substitute ingredients but for a filling

and icing, it might not make a whole lot of difference, IMO. ;o)

ascarpone is a cream cheese with a high fat content and a slightly sweet taste. It is difficult to find a substitute and regular cream cheese has a lower fat content and a more acidic flavour. However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone

 
I've used both in recipes...Mascarpone has less tang than cream cheese. I'd

Add 2 TBL of sugar per 8 oz of cream cheese and a bit of cream if it seems too thick.

 
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