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Маскарпоне из сметаны

Homemade Mascarpone from Sour Cream

Homemade mascarpone cream made from strained sour cream with icing sugar and lemon juice. Three ingredients, no cooking - a thick frosting for cakes and cupcakes.
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Prep Time 10 minutes
Cook Time 0 minutes
Straining 4 hours
Total Time 4 hours 10 minutes
Servings: 400 g cream
Course: Creams and frostings
Cuisine: Home cooking
Ingredients Method Notes

Ingredients
  

  • 400 g sour cream, 21% fat thick, no thickeners
  • 100 g icing sugar
  • 1/2 tsp lemon juice

Method
 

  1. Set up a straining rig: cover a deep container (I use a stainless steel jar) with cheesecloth folded into several layers. Spoon the sour cream into the cheesecloth.
  2. Cover with a towel and refrigerate for 2-4 hours so the whey drains off.
  3. After that time you get a thick, dense mass - this is your mascarpone base.
  4. Add the icing sugar and a few drops of lemon juice. Whisk by hand until smooth - you get a gorgeous, sturdy cream for cakes and pastries.

Notes

The longer the sour cream strains, the firmer the cream. For unsweetened mascarpone (e.g. for tiramisu), skip the sugar and lemon juice.