When Mascarpone Separates

• Mascarpone cheese may separate if frozen and then thawed. If this happens, you can re-emulsify it by whipping it with a wire whisk while it is still cold. Creams and sauces made with mascarpone may separate, or break, when the ratio of fat to liquid is too great. To re-emulsify a mascarpone-based cream, add a few drops more of the liquid called for in the recipe and blend well. For example, if combining mascarpone with heavy cream for tiramisu and the mixture separates, add a little more heavy cream and whisk vigorously.

When to Discard

• If your mascarpone cheese separates, there is no need to discard it unless signs of spoilage are present. These include an off-odor or flavor or change in appearance such as discoloration. In addition, throw away the entire tub if you see any mold -- do not attempt to cut away the moldy part, as soft cheeses can harbor mold beneath the surface. These guidelines apply to mascarpone-based creams and sauces as well.

How to Store Mascarpone

• The shelf-life recommendation of mascarpone cheese varies by manufacturer from 30 to 150 days. Generally, however, mascarpone cheese kept tightly covered can last in the refrigerator up to two months. For longer-term storage, you can freeze it in an airtight freezer bag for up to three months. In addition to separation, you may notice that previously frozen mascarpone cheese has lost some of its flavor; for these reasons, you may wish to use it in cooked dishes where these changes may not be as apparent.

Mascarpone Substitutes

• Whether your mascarpone cheese has separated beyond repair, expired or you just ran out, try a few alternatives. Straight cream cheese may not be suitable because mascarpone has a higher fat content and a bit of sweetness. To account for these differences, one method is to combine 1/4 cup heavy cream and 2 tablespoons of softened unsalted butter to every 8 ounces of softened cream cheese. Another similar method is to combine 1/2 cup sour cream and 1/4 cup heavy cream for each 8 ounces of softened cream cheese, blending until smooth.