Let Mascarpone Luxe Up Mushroom Pasta & So Much More

Mascarpone is essentially an Italian version of cream cheese, though with a slightly higher fat content; mascarpone must have 40% fat while cream cheese only needs to have 33% fat. Cream cheese is also tangier than mascarpone, which tends towards the r…

Mascarpone is essentially an Italian version of cream cheese, though with a slightly higher fat content; mascarpone must have 40% fat while cream cheese only needs to have 33% fat. Cream cheese is also tangier than mascarpone, which tends towards the richer side of things. In fact, mascarpone most closely resembles French crème fraîche. Both are soured by lactic culture, but mascarpone is a little sweeter and milder.

All this to say, mascarpone is a lot more versatile than we give it credit for. It works quite well in both sweet and savory dishes. It's also surprisingly easy to make, so you don't even need to run out to a specialty grocery store to track some down.

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17 Recipes to Use Up Your Leftover Heavy Cream

Picture this: It’s the day after Thanksgiving, and your fridge is just filled to the brim. And, tucked away behind stacks of Thanksgiving leftovers, there are at least three half-empty cartons of heavy cream you threw in haphazardly amidst the dinner s…

Picture this: It's the day after Thanksgiving, and your fridge is just filled to the brim. And, tucked away behind stacks of Thanksgiving leftovers, there are at least three half-empty cartons of heavy cream you threw in haphazardly amidst the dinner storm. Now, imagine that you face the remnants and their looming expiration dates, yet you have no desire to eat another dollop of whipped cream. The best news? You don't have put that cream to waste—instead, you can make one of the 17 delicious recipes that follow. Heck, you might even start buying cream just so you can make them all, year-round!

1. Caramelized Cream Eggs from Ideas in Food

The easiest, most rewarding thing to do with cream (should we just end this list early?)? Fry eggs—or pork chops, carrots, onions, anything, really—in it. As the liquid cooks down in a skillet, it separates out into a layer of butterfat and buttermilk, steaming the eggs and caramelizing them at the same time.

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