Mascarpone:
Grams to Cups
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.
Convert Mascarpone
1 cup = 240 grams
= — grams
= — cups
Quick reference
Measurement Table
| Cups | Grams | Ounces |
|---|---|---|
| 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.
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.
Frequently Asked Questions
- How many grams in a cup of Mascarpone?
- 1 cup of Mascarpone weighs 240 grams. This is the standard measurement used in most American recipes.
- How many cups is 240 grams of Mascarpone?
- 240 grams of Mascarpone equals exactly 1 cup. For partial amounts, use the converter above or the measurement table.
- Is 240 g per cup accurate for all brands?
- 240 g/cup is the widely accepted standard. Minor brand-to-brand variation exists (±5–10%), but for most baking purposes this figure is reliable.