the side of the pot. Heat the mixture over medium heat, stirring continuously. Use a moistened pastry brush to brush down any errant crystals that form on the side of the pot. When the sugar has completely melted, stop stirring, but continue to cook until the mixture reaches 235°F.
While the sugar is cooking, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until frothy. Gradually pour in the remaining 1 tablespoon of sugar and continue to beat until soft peaks form.
Once the sugar mixture reaches 235°F, add it to the egg white mixture: with the mixer on medium speed, very gradually stream the hot sugar syrup along the side of the bowl and into the egg whites. Beat until fluffy and shiny, 1 to 2 minutes. This crème will start to separate after about a day, so it is best used immediately.
While there is no perfect vegan variation for Marshmallow Crème, you can use the Vegan Snack Cake Crème ( this page ) as a substitute.
chocolate hazelnut spread
Although Nutella’s chocolate hazelnut spread is free from artificial colors and preservatives, it’s still fun (and easy) to make your own
.
1½ CUPS SPREAD
1 cup (150 grams) raw hazelnuts
4 ounces dark chocolate, coarsely chopped
4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes
⅓ cup (35 grams) cocoa powder
½ teaspoon salt
¾ cup (100 grams) powdered sugar, divided
Preheat the oven to 400°F. Spread the hazelnuts on a baking sheet and toast them until the skins darken but don’t burn. Let them cool for about 5 minutes and then rub them with a dish towel to remove the skins.
In the bowl of a food processor fitted with the metal blade, blend the hazelnuts until they are a smooth paste. This will take some patience. Scrape down the sides of the bowl several times during the process to keep the nuts blending; eventually they will start giving off oils and become smooth. This will take 5 to 10 minutes.
While the nuts are blending, bring a pot of water to a simmer. Place the chocolate and butter in a heatproof bowl over the simmering water and stir to melt. Add the cocoa powder and mix until there are no lumps. Pour the chocolate mixture into the bowl of the food processor with the hazelnut paste and blend. Add the salt and ¼ cup of the powdered sugar and blend. Taste the mixture and add additional powdered sugar to taste. The spread will thicken as it cools. Store in an airtight container in the refrigerator for up to 1 month. The spread can be reheated in the microwave to soften when needed.
For vegan Chocolate Hazelnut Spread, replace the butter with an equal amount of coconut oil.
white icing
This quick-to-make icing is great for adding a little ornamentation to your treats. It’s smooth and pliable enough to write with and dries to a shiny, opaque white. For chocolate icing, add two teaspoons cocoa powder along with the other ingredients
.
ABOUT ½ CUP ICING
2 tablespoons (¼ stick) unsalted butter
½ cup (65 grams) powdered sugar
1 teaspoon milk
1 teaspoon vanilla
Combine the butter, powdered sugar, milk, and vanilla in a medium bowl. With a hand mixer, beat until smooth. Use immediately.
For vegan White Icing, replace the butter with an equal amount of coconut oil and the milk with an equal amount of soy or almond milk or water.
glaze
This easy glaze is perfect for drizzling on Cinnamon Rolls ( this page ) or spreading on Toaster Tarts ( this page ), and you can substitute in your favorite flavors (maple, honey, orange) for the vanilla to create delicious variations
.
ABOUT ½ CUP GLAZE
½ cup (65 grams) powdered sugar
2 teaspoons milk, divided
1 teaspoon vanilla extract
Sift the powdered sugar into a bowl and add the milk, one teaspoon at a time, mixing thoroughly with a spoon until a smooth paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.
For vegan Glaze, replace the milk with
While the sugar is cooking, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whisk until frothy. Gradually pour in the remaining 1 tablespoon of sugar and continue to beat until soft peaks form.
Once the sugar mixture reaches 235°F, add it to the egg white mixture: with the mixer on medium speed, very gradually stream the hot sugar syrup along the side of the bowl and into the egg whites. Beat until fluffy and shiny, 1 to 2 minutes. This crème will start to separate after about a day, so it is best used immediately.
While there is no perfect vegan variation for Marshmallow Crème, you can use the Vegan Snack Cake Crème ( this page ) as a substitute.
chocolate hazelnut spread
Although Nutella’s chocolate hazelnut spread is free from artificial colors and preservatives, it’s still fun (and easy) to make your own
.
1½ CUPS SPREAD
1 cup (150 grams) raw hazelnuts
4 ounces dark chocolate, coarsely chopped
4 tablespoons (½ stick) unsalted butter, cut into ½-inch cubes
⅓ cup (35 grams) cocoa powder
½ teaspoon salt
¾ cup (100 grams) powdered sugar, divided
Preheat the oven to 400°F. Spread the hazelnuts on a baking sheet and toast them until the skins darken but don’t burn. Let them cool for about 5 minutes and then rub them with a dish towel to remove the skins.
In the bowl of a food processor fitted with the metal blade, blend the hazelnuts until they are a smooth paste. This will take some patience. Scrape down the sides of the bowl several times during the process to keep the nuts blending; eventually they will start giving off oils and become smooth. This will take 5 to 10 minutes.
While the nuts are blending, bring a pot of water to a simmer. Place the chocolate and butter in a heatproof bowl over the simmering water and stir to melt. Add the cocoa powder and mix until there are no lumps. Pour the chocolate mixture into the bowl of the food processor with the hazelnut paste and blend. Add the salt and ¼ cup of the powdered sugar and blend. Taste the mixture and add additional powdered sugar to taste. The spread will thicken as it cools. Store in an airtight container in the refrigerator for up to 1 month. The spread can be reheated in the microwave to soften when needed.
For vegan Chocolate Hazelnut Spread, replace the butter with an equal amount of coconut oil.
white icing
This quick-to-make icing is great for adding a little ornamentation to your treats. It’s smooth and pliable enough to write with and dries to a shiny, opaque white. For chocolate icing, add two teaspoons cocoa powder along with the other ingredients
.
ABOUT ½ CUP ICING
2 tablespoons (¼ stick) unsalted butter
½ cup (65 grams) powdered sugar
1 teaspoon milk
1 teaspoon vanilla
Combine the butter, powdered sugar, milk, and vanilla in a medium bowl. With a hand mixer, beat until smooth. Use immediately.
For vegan White Icing, replace the butter with an equal amount of coconut oil and the milk with an equal amount of soy or almond milk or water.
glaze
This easy glaze is perfect for drizzling on Cinnamon Rolls ( this page ) or spreading on Toaster Tarts ( this page ), and you can substitute in your favorite flavors (maple, honey, orange) for the vanilla to create delicious variations
.
ABOUT ½ CUP GLAZE
½ cup (65 grams) powdered sugar
2 teaspoons milk, divided
1 teaspoon vanilla extract
Sift the powdered sugar into a bowl and add the milk, one teaspoon at a time, mixing thoroughly with a spoon until a smooth paste forms. Stir in the vanilla. The mixture should drip when you hold up the spoon. Add a bit more milk if needed. Use immediately.
For vegan Glaze, replace the milk with
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