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2 Ingredients Mascarpone Cheese
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
Creamy, pure, and made with just 2 real ingredients, this homemade mascarpone will transform your no-bake desserts forever.
Why You’ll Love This Recipe
If you have ever wanted to make your own luscious mascarpone cheese at home, you will be amazed at how simple and rewarding this 2-ingredient recipe truly is. With just fresh cream and a splash of lemon juice, you can create a rich, velvety cheese that rivals anything you will find at the store.
Homemade mascarpone is free from preservatives, stabilizers, and unnecessary additives, making it a wholesome choice for your family. It is naturally gluten-free and packed with the goodness of real cream, offering a satisfying richness that supports energy and nourishment.
- ✅ It is made with just 2 clean, real-food ingredients so you always know exactly what goes into your cheese.
- ✅ This mascarpone is naturally gluten-free and contains no refined sugar, making it a wholesome addition to your eggless baking.
- ✅ Making it at home means you skip all the preservatives and artificial stabilizers found in store-bought versions.
- ✅ It comes together quickly with minimal effort and can be used in countless no-bake desserts, frostings, and creamy fillings.
Ingredients You’ll Need
(Full measurements in the recipe card below)
DAIRY
- • 3 cups heavy cream — minimum 36% fat for proper thickening
ACID
- • 3 tbsp lemon juice — fresh squeezed works best for clean flavor
Substitutions
| Ingredient | Swap |
|---|---|
| lemon juice | white wine vinegar |
| lemon juice | tartaric acid dissolved in water |
| heavy cream | full fat whipping cream |
How to Make It — Step by Step
Heat Cream
Pour cream into a heavy saucepan and heat on medium until it reaches 85C, stirring gently
Add Lemon Juice
Remove from heat, add lemon juice and stir slowly for 2 minutes until cream thickens slightly
Cool Down
Let the mixture cool at room temperature for 20 minutes without stirring
Strain
Pour into a cheesecloth-lined strainer set over a bowl and refrigerate for 8 hours or overnight
Store
Transfer to a jar and refrigerate for up to 5 days, discard any liquid that collects at the bottom
Tips for the Best Result
Use full-fat heavy cream with at least 35% fat content for the thickest, creamiest mascarpone. Low-fat cream will not set properly.
Heat the cream on low to medium heat and do not let it boil. A gentle simmer around 85 degrees Celsius is all you need before adding the lemon juice.
For a thick, spreadable mascarpone, let it drain in the fridge overnight rather than just for a few hours. The longer it drains, the firmer it gets.
How to Store
Frequently Asked Questions
You need to use full-fat heavy whipping cream. Single cream or low-fat varieties do not have enough fat to form mascarpone.
Yes, you can use white vinegar in the same quantity. However, lemon juice gives a milder, more neutral flavour.
It needs more draining time. Place it back in the cheesecloth and refrigerate for a few more hours until it reaches the desired thickness.
It is very similar in taste and texture. Homemade mascarpone is fresher and free from preservatives, making it a great natural alternative.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 3 cup of cream
- → 3 tbsp of lemon juice
Instructions
- 1. Pour cream into a heavy saucepan and heat on medium until it reaches 85C, stirring gently
- 2. Remove from heat, add lemon juice and stir slowly for 2 minutes until cream thickens slightly
- 3. Let the mixture cool at room temperature for 20 minutes without stirring
- 4. Pour into a cheesecloth-lined strainer set over a bowl and refrigerate for 8 hours or overnight
- 5. Transfer to a jar and refrigerate for up to 5 days, discard any liquid that collects at the bottom
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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