Best Mascarpone Cheese Recipes

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BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE



Balsamic Strawberries with Whipped Mascarpone Cheese image

Categories     Dairy     Dessert     Vinegar     Strawberry     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

1/3 cup balsamic vinegar
2 teaspoons plus 4 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese*
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

Steps:

  • Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
  • Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
  • Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
  • Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
  • *Italian cream cheese, available at Italian markets and many supermarkets.

JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE



John Besh's Creamy Polenta With Mascarpone Cheese image

Serve this with his recipe #274305 and root vegetable ragout. Assembly for all three are included. If you use instant polenta the cooking time will be shorter.

Provided by MarraMamba

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups water
salt, to taste
1/2 cup organic yellow polenta (can substitute plain cornmeal)
2 tablespoons butter
1/2 cup mascarpone cheese (can substitute cream cheese)

Steps:

  • Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
  • This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
  • Assembly: Reheat the three components of the dish separately.
  • On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
  • Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
  • In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.9

MASCARPONE CHEESE SUBSTITUTE



Mascarpone Cheese Substitute image

Make and share this Mascarpone Cheese Substitute recipe from Food.com.

Provided by Pamela

Categories     Cheese

Time 10m

Yield 10 ounces cheese

Number Of Ingredients 3

1 (8 ounce) package cream cheese
1/4 cup heavy whipping cream
2 1/2 tablespoons sour cream

Steps:

  • Combine well and use in recipes calling for Mascarpone cheese.
  • Do not substitute low fat cream cheese or sour cream.

Nutrition Facts : Calories 106.1, Fat 10.7, SaturatedFat 6.7, Cholesterol 34.4, Sodium 71, Carbohydrate 0.9, Sugar 0.1, Protein 1.9

MASHED POTATOES WITH ROASTED GARLIC AND MASCARPONE CHEESE



Mashed Potatoes with Roasted Garlic and Mascarpone Cheese image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Number Of Ingredients 7

3 pounds Idaho potatoes, peeled and cut into large dice
Kosher salt
1 1/2 cups whole milk
6 cloves roasted garlic cloves, pureed
1/2 stick unsalted butter
8 ounces mascarpone cheese
Freshly ground black pepper

Steps:

  • Place potatoes in a large saucepan, add cold water just to cover and 1 tablespoon of salt. Bring to a boil over high heat and cook until tender. Drain well and run through a food mill set over a large bowl.
  • While the potatoes are cooking, combine the milk, garlic puree and butter in a small saucepan and bring to a simmer over low heat. Stir the milk mixture into the potatoes until combined. Fold in the mascarpone and season well with salt and pepper. Keep warm over in a bain marie or double boiler until serving.

CHERRY-MASCARPONE CHEESE DESSERT



Cherry-Mascarpone Cheese Dessert image

This is a delicious dessert - I usually make it with fresh cherries, but canned work just as well. You might want to adjust the sugar amount though, as canned cherries are often sweeter.

Provided by Annette

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 15m

Yield 6

Number Of Ingredients 5

1 (8 ounce) container mascarpone cheese
5 tablespoons confectioners' sugar
¾ cup heavy cream
1 teaspoon vanilla extract
2 cups sweet cherries, halved and pitted

Steps:

  • Combine mascarpone cheese and confectioners' sugar in a bowl and beat using an electric mixer until smooth and fluffy.
  • Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 4 cherries aside for garnish, and fold the rest into the cream-mascarpone mixture.
  • Fill 4 dessert bowls equally with cream-mascarpone mixture, garnish with a cherry, and refrigerate until serving.

Nutrition Facts : Calories 323.5 calories, Carbohydrate 15.1 g, Cholesterol 87.4 mg, Fat 28.8 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 16.3 g, Sodium 31.4 mg, Sugar 13.1 g

HOMEMADE MASCARPONE CHEESE



Homemade Mascarpone Cheese image

Creamy, silky smooth mascarpone cheese that you can make at home instead of paying an arm and a leg for store-bought! This is the perfect introduction to cheesemaking for the beginner, no hard-to-find ingredients, super easy to make, and very rewarding! Use this in tiramisu or other Italian desserts.

Provided by ItalianMama

Categories     Sauces

Time 40m

Yield 6 oz., 6 serving(s)

Number Of Ingredients 2

1 cup heavy whipping cream
1 1/2 teaspoons lemon juice

Steps:

  • Pour whipping cream into a heavy glass bowl; submerge in water (up to the level of the cream in the bowl) in a saucepan.
  • Bring water to a boil over medium-high heat until cream reaches 190 degrees (just below the boiling point - it will be very frothy and steamy), stirring frequently. I had a little trouble getting mine quite that hot, so I popped the bowl in the microwave for a few seconds.
  • Keeping bowl in the water, pour in lemon juice and stir continuously until cream becomes very thick and coats the back of a spoon, about 5-10 minutes.
  • Remove from heat and allow to cool for 20 minutes.
  • Line a fine-mesh strainer or sieve with a coffee filter (you'll need more than one if you double the recipe) and suspend over a bowl. Pour in thickened cream.
  • Once cream cools completely, move the strainer and bowl to the refrigerator. 24 hours later, peel off the coffee filter and put your finished cheese in a container. Or if you're impatient and don't mind it a bit less firm, you can remove it sooner! Makes about 6 oz.

SUBSTITUTE FOR MASCARPONE CHEESE



Substitute for Mascarpone Cheese image

Okay, okay I know. True tiramisu uses mascarpone, but just in case your local Safeway or whatever doesn't carry it, which is often the case, this is a good substitute. I used it in Emeril's tiramisu recipe and it came out very nicely. Just thought this might help someone.

Provided by Kevin Young

Categories     Cheese

Time 5m

Yield 1 1/2 cup

Number Of Ingredients 3

16 ounces cream cheese
1/3 cup sour cream
1/4 cup heavy whipping cream

Steps:

  • Blend all three ingredients together until smooth.

Nutrition Facts : Calories 1271.4, Fat 128.5, SaturatedFat 73.5, Cholesterol 414.1, Sodium 1028.3, Carbohydrate 14.9, Sugar 11.6, Protein 19.8

GRILLED PEACHES WITH MASCARPONE CHEESE



Grilled Peaches with Mascarpone Cheese image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 8

Olive oil
3 firm but ripe peaches, pitted, quartered
2 tablespoons sugar
2 tablespoons brandy
1 tablespoon fresh lemon juice
1/2 cup mascarpone cheese, room temperature
1/4 teaspoon vanilla extract
3/4 cup dry white wine

Steps:

  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
  • Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
  • As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
  • Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
  • Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE



Balsamic Strawberries With Whipped Mascarpone Cheese image

My neighbor brought this over one evening for my husband and I to sample. We just happened to be entertaining some guests, and hadn't planned a dessert. When the meal ended, I brought out the two portions and divided it carefully amongst the group. We practically licked our bowls clean, this was so wonderful. He had pulled the recipe from epicurious. Makes a beautiful presentation, very simple, very good. just be certain to use a good-quality balsamic.

Provided by skat5762

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup balsamic vinegar
2 teaspoons sugar, plus
4 tablespoons sugar, divided
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 pints strawberries, hulled, halved

Steps:

  • Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
  • Stir over medium heat until sugar dissolves.
  • Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
  • Transfer to small bowl; cool completely.
  • (Can be made 2 days ahead. Cover and refrigerate.) Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
  • Whisk until thick soft peaks form.
  • Cover and refrigerate up to 4 hours.
  • Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
  • Let stand 30 minutes, stirring occasionally.
  • Divide berries and syrup among 6 goblets.
  • Top with mascarpone mixture.

MASCARPONE CHEESE - MAKE YOUR OWN - SUBSTITUTE



Mascarpone Cheese - Make Your Own - Substitute image

Make and share this Mascarpone Cheese - Make Your Own - Substitute recipe from Food.com.

Provided by Brenda.

Categories     < 60 Mins

Time 35m

Yield 1 lb

Number Of Ingredients 2

1 quart whipping cream (not ultra pasteurized)
1 tablespoon white wine vinegar or 1 tablespoon lemon juice

Steps:

  • CHOOSE A STAINLESS STEEL BOWL that fits inside a large saucepan without touching the bottom of the pan. Add water to the pan and place the bowl in the pan so that the bowl touches the surface of the water but still sits firmly on the rim of the pan. Remove the bowl.
  • place the pan on medium heat, and bring the water to a boil. Place the cream in the bowl and place over the boiling water; Adjust the heat under the pan to medium and heat the cream, checking the temperature often with an instant-read thermometer, to 190F; stir occasionally.
  • Stir in the vinegar, continuing to stir gently until the cream begins to curdle. Remove the pan from the heat, cover, and allow the curds to firm up for 10 minutes.
  • Line a strainer or colander with dampened cheesecloth, napkin, or coffee filters. Set the strainer or colander over a bowl and carefully spoon the curds into the strainer. Allow the mascarpone to cool to room temperature.
  • cover the strainer tightly with plastic wrap, and refrigerate for 24 hours to allow the cheese to finish draining and become firm. Store in the refrigerator in a tightly covered container. Use the mascarpone within 3-or-4 days.

MASCARPONE CHEESE - SUBSTITUTE - HOMEMADE



Mascarpone Cheese - Substitute - Homemade image

An Italian cream cheese, which is used in many things, especially Tiramisu can be found in many specialty stores as well as many good supermarkets. It usually comes in a flat tub. It is quite expensive, so this is an inexpensive substitute.

Provided by BKF531

Categories     Dessert

Time 5m

Yield 1 Cup

Number Of Ingredients 3

1 cup cream cheese
2 tablespoons sugar
whipped cream (just a touch)

Steps:

  • Whip regular cream cheese in a mixer, until soft.
  • At a slow speed, mix in about 2 tablespoons sugar per cup of cream cheese, and fold in a touch of whipped cream for airiness.

Nutrition Facts : Calories 907.2, Fat 80.9, SaturatedFat 51, Cholesterol 255.2, Sodium 686.7, Carbohydrate 31.4, Sugar 25.6, Protein 17.5

MASCARPONE CHEESE SUBSTITUTE



Mascarpone Cheese Substitute image

Ok, it's 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.

Provided by TommyGato

Categories     Dessert

Time 5m

Yield 30 oz.

Number Of Ingredients 3

3 (8 ounce) packages cream cheese
2 tablespoons butter
1/2 cup unwhipped whipping cream

Steps:

  • Allow cream cheese and butter to reach room temperature.
  • Beat until the butter is incorporated, add whipping cream and beat just until thoroughly blended.
  • If you need to store leftover "mascarpone", keep refrigerated in tightly sealed containers filled as full as possible.
  • On partly filled containers, putting a layer of plastic wrap directly on the cheese before sealing keeps it fresh longer.

Nutrition Facts : Calories 99.6, Fat 10.1, SaturatedFat 6.4, Cholesterol 32.4, Sodium 74.1, Carbohydrate 0.7, Sugar 0.1, Protein 1.8

CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE



Creamy Tomato Lasagna with Mascarpone Cheese image

Luscious white sauce partners with sausage and beef in this three cheese lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 12

Number Of Ingredients 26

1/4 cup olive oil
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1/2 cup chopped fresh mushrooms (4 oz)
1/2 lb bulk Italian sausage or links (remove from casings)
1/2 lb ground chuck or lean (at least 80%) ground beef
1/2 cup white wine or nonalcoholic wine
1 cup whole milk
1 can (28 oz) diced tomatoes, drained
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 teaspoons dried basil leaves
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup mascarpone cheese or cream cheese, softened
1/4 cup butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground nutmeg
3 cups shredded mozzarella cheese (12 oz)
2 cups shredded Parmesan cheese (8 oz)
12 uncooked no-boil lasagna noodles (from 9- or 10-oz package)*

Steps:

  • In 3-quart saucepan, heat oil over medium heat until hot. Add carrots, celery and onion. Cook about 7 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds or until fragrant. Add mushrooms and cook about 5 minutes or until they have given up most of their juices.
  • Crumble sausage and beef into saucepan. Cook 10 minutes, breaking up and stirring occasionally, until no longer pink. Drain excess fat.
  • Increase heat to medium-high and stir in wine. Cook about 5 minutes, stirring occasionally, until wine nearly evaporates. Add 1 cup milk and cook about 15 minutes, stirring constantly, until no liquid remains. Reduce heat to low. Stir in tomatoes, tomato paste, vinegar, basil, black pepper and pepper flakes. Heat to simmer, then simmer 15 minutes.
  • Stir in mascarpone and remove sauce from heat. Taste and adjust seasoning if necessary. (Mixture should be saucy in order to hydrate the noodles during baking.)
  • In 2-quart saucepan, melt butter over medium heat. Stir in flour. Cook about 3 minutes, stirring constantly, until smooth and bubbly and making sure mixture does not brown. Remove from heat.
  • Gradually beat in milk with wire whisk. Heat to boiling, stirring constantly (especially the corners), and boil 3 minutes or until thickened. (Not cooking the whole time will leave your sauce tasting floury.) Remove from heat and stir in salt, white pepper and nutmeg. Taste and adjust seasoning if necessary. (Do not add too much salt because you will be adding salty cheese.)
  • Adjust oven rack to middle position. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In medium bowl, mix mozzarella and Parmesan; set aside.
  • Spread about 1 1/4 cups of the meat sauce evenly over bottom of baking dish (it may not completely cover the bottom); top with 3 noodles. Top noodles with 1/2 cup of the white sauce, spreading it as best as you can. Sprinkle with 1 cup of the cheese mixture. Top cheese with 1 1/4 cups of the meat sauce. Place 3 noodles on top of meat sauce. Repeat the following layers twice: 1/2 cup white sauce, 1 cup cheese mixture, 1 1/4 cups meat sauce, 3 noodles. Spread remaining white sauce over noodles and sprinkle with remaining 2 cups cheese. You will be at the top of baking dish.
  • Tear off piece of foil large enough to amply cover top of baking dish. Spray one side of foil with cooking spray. Cover lasagna with foil, sprayed side down. (Lasagna can be refrigerated up to 12 hours at this point.)
  • Bake 30 minutes (if lasagna was refrigerated, bake 40 minutes). Carefully remove foil and bake 20 minutes longer or until top is lightly brown in spots and edges are hot and bubbly.

Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 3 g, Protein 29 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1 g

POTATO GRATIN WITH PORCINI MUSHROOMS AND MASCARPONE CHEESE



Potato Gratin with Porcini Mushrooms and Mascarpone Cheese image

Provided by Michael Lomonaco

Categories     Mushroom     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Casserole/Gratin     Cream Cheese     Parmesan     Christmas Eve     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 10

4 ounces dried porcini mushrooms*
1 cup boiling water
2 tablespoons (1/4 stick) butter
2 tablespoons extra-virgin olive oil
1/4 cup plus 2 tablespoons grated Parmesan cheese
1 1/2 cups mascarpone cheese** (from about 1 1/2 seven-ounce containers)
1 cup whipping cream
3 garlic cloves, chopped
Pinch of freshly grated nutmeg
2 1/2 pounds russet potatoes (about 5 large), peeled, cut crosswise into 1/8-inch-thick slices

Steps:

  • Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
  • Melt butter with oil in medium skillet over medium heat. Add mushrooms and sauté until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper. DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
  • Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
  • Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
  • **Italian cream cheese; sold at many supermarkets and at Italian markets.

CREAM CHEESE AND MASCARPONE CHEESECAKE



Cream Cheese and Mascarpone Cheesecake image

Do not worry if the cheesecake sinks and cracks while it cools. The stewed fruit will conceal any imperfections.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups plus 2 tablespoons sugar
1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/2 teaspoon table salt
1 1/2 pounds cream cheese, room temperature
1/2 pound mascarpone cheese, room temperature
5 large whole eggs, plus 1 large egg yolk
1/4 cup heavy cream
1 tablespoon pure vanilla extract
Zest of 1 orange and 1 lemon
Stewed Rhubarb, chilled
1/2 pint raspberries

Steps:

  • Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup plus 2 tablespoons sugar until light. Add flour, cornmeal, and salt, and mix until well combined. Press mixture onto the bottom and 3/4 of the way up sides of a 10-by-3-inch springform pan to form a neat crust. Place in the oven, and bake until lightly golden, 20 to 25 minutes. Remove pan from oven, and place on a wire rack. Gently press sides of crust back into place if necessary. Let cool to room temperature.
  • Reduce oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, mascarpone, and remaining 1 1/4 cups sugar on low speed until smooth and well combined. Add eggs and egg yolk, one at a time, beating on low speed after each addition until combined, scraping down sides of bowl with a rubber spatula as necessary.
  • Add cream, vanilla extract, and orange and lemon zests; beat just until combined. Do not overbeat. Pour mixture into cooled shell; place in oven; bake until set but still wobbly in center, 65 to 70 minutes. Turn oven off, and allow cheesecake to sit in the oven 1 hour more. Remove cheesecake from oven, and place on a wire rack to cool. When completely cool, chill at least 2 hours or overnight. Remove outside ring of springform pan.
  • Combine stewed rhubarb with raspberries. Spoon fruit over cheesecake immediately before serving.

RED VELVET CUPCAKES WITH MASCARPONE CREAM CHEESE ICING



Red Velvet Cupcakes with Mascarpone Cream Cheese Icing image

Provided by Rebecca Rather

Categories     Cake     Mixer     Bake     Christmas     Marscarpone

Yield 12 Texas-sized cupcakes

Number Of Ingredients 22

1/4 cup (2 ounces) red food coloring
3 1/2 tablespoons high-quality unsweetened cocoa powder
1 cup (2 sticks) unsalted butter at room temperature
1 3/4 cups sugar
2 large eggs
2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sour cream
1 tablespoon distilled white vinegar
Icing
1 cup (2 sticks) unsalted butter at room temperature
1 cup (8 ounces) cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
1 cup (8 ounces) mascarpone (Italian cream cheese, available at most grocery stores)
1 teaspoon vanilla or mint extract
Crushed peppermint candy for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Grease jumbo muffin cups (3 1/2 inches in diameter and 2 inches deep) with butter or cooking spray, and lightly flour them, knocking out the excess flour, or line them with baking papers.
  • In a small bowl, stir the food coloring and cocoa powder together to make a smooth paste. Set aside. Using an electric mixer fitted with the paddle attachment, cream the butter and the sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating after each addition, then add the cocoa paste while continuing to beat. Reduce the mixer speed to medium and beat the batter for about 4 minutes. In a medium bowl, sift together the cake flour, all-purpose flour, salt, and baking soda. Stir the vanilla into the buttermilk (this can be done in the measuring cup). Add the flour mixture in 3 increments alternately with the buttermilk in 2 increments, starting and ending with the flour. Beat on medium speed just until the ingredients are combined. Add the sour cream and vinegar and beat on low speed until combined.
  • Fill the muffin cups three-fourths full with batter. Bake for 25 to 35 minutes, just until the cupcakes feel firm to the touch and a toothpick inserted in the center comes out clean. Do not overbake, or the cupcakes will dry out. Remove from the oven and let cool in the pans for 5 minutes, then unmold onto a wire rack and let cool completely before frosting.
  • To make the icing: In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, and powdered sugar on medium-high speed until light and fluffy. Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) Stir in the vanilla or mint extract.
  • Frost the top of each muffin with the icing. Sprinkle the crushed peppermint candy, if using, evenly on the cupcakes.

MASCARPONE CHEESE SUBSTITUTE RECIPE



Mascarpone Cheese Substitute Recipe image

I tried out some other mascarpone substitute recipes but thought the cream cheese taste was overwhelming. I created this for a version of tiramisu I was making and have used it as a filling/topping in other desserts.

Provided by Hungry

Categories     Spreads

Time 10m

Yield 21 oz

Number Of Ingredients 4

16 ounces cream cheese (regular, do not use non-fat)
5 tablespoons sour cream (regular, do not use non-fat)
6 tablespoons heavy whipping cream
2 teaspoons sugar (optional)

Steps:

  • Mix all ingredients together (it helps if cream cheese is room temperature) and chill. Sugar is optional, but adds the perfect hint of sweetness.
  • Use as desired.

Nutrition Facts : Calories 94.3, Fat 9.6, SaturatedFat 5.5, Cholesterol 31.2, Sodium 73.4, Carbohydrate 1.1, Sugar 0.8, Protein 1.4

MASCARPONE CREAM CHEESE FROSTING



Mascarpone Cream Cheese Frosting image

I saw this recipe on the food network. It was being used as a topping for banana bread. Only 4 ingredients and easy to make.

Provided by mariposa13

Categories     Quick Breads

Time 5m

Yield 10 serving(s)

Number Of Ingredients 4

8 ounces cream cheese (room temp)
1/2 cup butter (room temp)
1/3 cup mascarpone cheese
3 tablespoons honey

Steps:

  • Place first 3 ingredients into a bowl and mix well with an electric mixer. Add honey. Mix well. You may also add chopped walnuts on top of frosting if desired.

Nutrition Facts : Calories 179.7, Fat 17.1, SaturatedFat 10.8, Cholesterol 49.4, Sodium 132.8, Carbohydrate 5.8, Sugar 5.2, Protein 1.8

HOMEMADE MASCARPONE CHEESE



Homemade Mascarpone Cheese image

Creamy mascarpone cheese can be made at home with ease. Use it in your favorite Italian recipes or enjoy on toast with jam. Enjoy immediately or place the finished cheese in a covered container and refrigerate for up to 2 weeks.

Provided by ChefJackie

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 28

Number Of Ingredients 2

4 ½ cups light cream
⅛ teaspoon tartaric acid

Steps:

  • Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, until cream thickens and curds start to form, about 5 minutes
  • Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, about 1 hour.

Nutrition Facts : Calories 75.2 calories, Carbohydrate 1.4 g, Cholesterol 25.5 mg, Fat 7.4 g, Protein 1 g, SaturatedFat 4.6 g, Sodium 15.4 mg, Sugar 0.1 g

GRILLED FLAT BREAD TOPPED WITH CARAMELIZED ONIONS AND BLUE CHEESE MASCARPONE AND CRUNCHY RED GRAPES



Grilled Flat Bread Topped with Caramelized Onions and Blue Cheese Mascarpone and Crunchy Red Grapes image

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

2 (16-ounce) store-bought pizza dough
Extra-virgin olive oil
3 large onions, sliced
All-purpose flour, for dusting
1 (8-ounce) container mascarpone cheese
1 cup crumbled blue cheese
Kosher salt
Freshly ground black pepper
1 cup toasted walnuts, roughly chopped
1 cup firm California red grapes, slit down the middle
2 tablespoons freshly chopped flat-leaf parsley

Steps:

  • Remove the pizza dough from the refrigerator 1 hour before you ready to start.
  • In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool.
  • Preheat oven to 500 degrees F.
  • Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet.
  • In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter.
  • Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley.

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