Completely depends on what you're doing with it....I have recipes that you can't even substitute yogurt for sour cream without getting different results.
Not automatically - depends on the recipe and the quantity required. Generally, I'd thin out the mascarpone with a little sour cream, to substitute in a recipe that calls for creme fraiche.
Agree. But/and if mascarpone is only cheese/cream on hand, cook could thin that & use instead of creme fraiche...both are rich, but taste different. also, may depend on what else is in recipe.
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