Mascarpone:
Grams to Cups
By Stefan Ulrich · Last updated
One cup of mascarpone weighs 240 grams. This ultra-rich Italian fresh cheese — with up to 75% fat content — is the heart of tiramisù, a luxurious addition to cheesecake, and the basis of some of the creamiest, most indulgent frostings in baking.
How much Mascarpone weighs at each cup measure.
Convert Mascarpone
1 cup = 240 grams
= — grams
= — cups
Quick reference
Measurement Table
| Cups | Grams | Ounces |
|---|---|---|
| 1 tsp | 5 g | 0.18 oz |
| 1 tbsp | 15 g | 0.53 oz |
| ⅛ cup | 30 g | 1.06 oz |
| ¼ cup | 60 g | 2.12 oz |
| ⅓ cup | 80 g | 2.82 oz |
| ½ cup | 120 g | 4.23 oz |
| ⅔ cup | 160 g | 5.64 oz |
| ¾ cup | 180 g | 6.35 oz |
| 1 cup | 240 g | 8.47 oz |
| 1¼ cups | 300 g | 10.58 oz |
| 1½ cups | 360 g | 12.70 oz |
| 2 cups | 480 g | 16.93 oz |
| 3 cups | 720 g | 25.40 oz |
About Mascarpone
Mascarpone is an Italian cream cheese made by coagulating heavy cream with an acid (citric acid or tartaric acid) rather than using rennet. The result is an exceptionally smooth, rich cheese with a fat content of 60–75% — far higher than cream cheese (around 35% fat). This extreme richness gives desserts made with mascarpone their distinctive velvety texture.
At 240 g per cup, mascarpone is similar in density to coconut milk and slightly less than cream cheese. In tiramisù, mascarpone is traditionally folded with whipped cream and egg yolks to create a mousse-like filling. Overbeating mascarpone causes it to become grainy and watery as the fat separates — always fold gently and stop as soon as it's combined.
Mascarpone works as a cream cheese substitute in cheesecake, but because it's richer and less tangy, the result will be noticeably more indulgent and less sharp. Some bakers blend equal parts mascarpone and cream cheese to get both richness and tang.
For frosting, mascarpone whips into a stable, spreadable cream that is less sweet and more refined than American buttercream. Its high fat content means it softens quickly at room temperature — cakes frosted with mascarpone should be refrigerated and served within 30 minutes of plating.
Tips for measuring Mascarpone
- Fold gently and minimally — overbeating causes mascarpone to become grainy.
- Bring to room temperature before whipping for the smoothest result.
- Refrigerate mascarpone-frosted cakes and serve soon after taking from the fridge.
- Blend with cream cheese for a more balanced tang in cheesecake recipes.
- Mascarpone is rich and soft, so it blends smoothly into fillings but can become grainy if it is too cold.
Common mistakes
- Overbeating mascarpone — the fat separates and the texture becomes grainy and watery.
- Using cold mascarpone straight from the fridge — it won't incorporate smoothly.
- Leaving mascarpone-frosted cakes at room temperature — the frosting softens and weeps quickly.
- Using cold mascarpone straight from the fridge will produce lumpy filling and frosting.
Frequently Asked Questions
- How many grams in a cup of Mascarpone?
- 1 cup of Mascarpone weighs 240 grams — the standard used in most American recipes. Use the converter above for any other amount.
- How many grams is ¼ cup of Mascarpone?
- ¼ cup of Mascarpone weighs about 60 grams. The full table above lists every common cup fraction.
- What's the most common mistake when measuring Mascarpone?
- Overbeating mascarpone — the fat separates and the texture becomes grainy and watery. Weighing on a kitchen scale avoids it entirely.
- Should Mascarpone be measured cold or at room temperature?
- Temperature barely changes the weight of mascarpone, but a liquid measuring cup read at eye level gives the most accurate result.